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.
