Wednesday, January 19, 2011

Turkey Swedish Meatballs- a South Beach Experiment

The other day I found a great deal at Sam's Club on the giant packs of ground turkey. Part of it was used in the turkey chili, but I was at a loss for what to do with the rest until I found this recipe in the South Beach Quick and Easy cookbook. I really enjoy a lot of the South Beach diet recipes and this one was low in fat as well so I was doubly excited.

 Swedish Meatballs- how could they go wrong? I mean they were a staple of the 1970's and an entire generation loved them so they have to be good right? Hrm well maybe not. That generation alos loved polyester leisure suits so that might have been my tip off that all thing 70's were not good.

First I mixed up the ground turkey with the allspice, salt and pepper.


Then I used my cool little cookie disher to scoop tons of one inch meatballs.



I tried to brown the meatballs in the saute pan, but they were so juicy that I had to drain the pan in order to get them to brown.


The sauce was made in the same pan. Honestly, the meatballs were just ok. I was expecting them to be fantastic and knock our socks off, but they were just ehhh alright. Next time I will look at other recipes to get some seasoning ideas that we might like better. This just tasted like a ball of allspice.


Turkey Swedish Meatballs
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1 pound ground turkey breast
1 tablespoon extra-virgin olive oil
3/4 cup lower-sodium chicken broth
3 tablespoons reduced-fat sour cream 
2 tablespoons chopped fresh parsley 

Mix together salt, allspice, and pepper in a medium mixing bowl. Add turkey and gently mix with hands to combine; shape into 24 (1-inch) balls.

Heat oil in a large nonstick skillet over medium-high heat. Add meatballs and cook until browned, about 3 minutes; lower heat to medium and cook 3 more minutes, gently shaking pan. Using a slotted spoon, transfer meatballs to a plate.

Add broth to the same skillet, increase heat to medium-high, and simmer until liquid is reduced by half, about 5 minutes.

Whisk in sour cream and cook 1 minute more. Add meatballs. Sprinkle with parsley and serve hot.

*** Recipe from The South Beach Diet® Quick & Easy Cookbook.

3 comments:

Big Fat Gini said...

That's one of the things I hate about using turkey. Sometimes it's impossible to brown. Still, I might try it out just to see! Sorry they didn't turn out as well as you'd hoped...

Sandra said...

I love meatballs, and this is awesome that you used turkey!
Looks so tasty!

Shari said...

It's a shame you didn't find this recipe as outstanding as you hoped it would be but don't despair - some of the best recipes come out of flops!

Think what you could add to make these better... I like to move away from dried herbs and spices to flavour my meatballs. I like to add sweated garlic and shallots (or some type of onion) along with a fresh herb. Seeing as parsley was already used go with that (and keep inline with the dish's flavour pallet).

Don't add oil to your skillet in the beginning if you know that they are going to be so oily. Or before you add the meatballs roll them in a little bit of flour mix (flour, salt & pepper).

Shari from www.goodfoodweek.blogspot.com