Swedish Meatballs

Ingredients

• 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

Directions

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.

Recipe Yield: Yield: 12 servings

Source: Forbidden Foods Diabetic Cooking
Book Title: Forbidden Foods Diabetic Cooking