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Swedish Meatballs

Yield: 12 servings
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  • 1 egg
  • 1/2 cup low-fat (1%) milk
  • 2 slices white bread, lightly toasted and made into coarse crumbs
  • 1/2 small onion, minced
  • 2 tablespoon minced fresh parsley
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon nutmeg
  • 1 pound ground skinless turkey breast
  • 1/2 pound lean ground pork
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vegetable oil


  1. In a large bowl, whisk the egg with the milk and bread crumbs; let stand for 5 minutes. Add the onion, parsley, salt, allspice, and nutmeg; blend well. Add the meats and stir with a fork until well blended. Cover and chill for at least 30 minutes.
  2. Sprinkle with flour on a pice of waxed paper and place next to the meat bowl. Shape the meat into 48 meatballs, about 1 tablespoon each. Dip each meatball lightly in the flour and place on a baking sheet. Set aside.
  3. In a large nonstick skillet, heat 1 teaspoon of the oil. Add half the meatballs and cook until browned all over, 5 minutes. Cover and cook the meatballs until the meat is no longer pink, 20-25 minutes, turning occasionally. (Remaining meatballs should be refrigerated.) Transfer the cooked meatballs to a bowl, cover, and keep warm.
  4. Remove any small meat pieces from the skillet. Repeat step 3 with the remaining meatballs.

Nutritional Information (Per Serving)
Protein:15 g
Sodium: 65 mg
Cholesterol:54 mg
Fat: 3 g
Carbohydrates: 5 g
Exchanges: 1/2 Starch, 2 Very Lean Meat

Source: Forbidden Foods Diabetic Cooking
Author: Maggie Powers

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