SWEDISH MEATBALLS

 

Yield: 12 servings

Source:  "Forbidden Foods Diabetic Cooking" by Maggie Powers

Info:

http://diabeticgourmet.com/book_archive/details/12.shtml

 

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 tablespoons 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

 

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.

 

Sprinkle the flour on a piece 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.

 

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.

 

Remove any small meat pieces from the skillet.

Repeat step 3 with the remaining meatballs.

 

Nutritional Information Per Serving (4 meatballs):

Calories: 106, Fat: 3 g, Cholesterol: 54 mg, Sodium: 65 mg,

Carbohydrate: 5 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 15 g

Diabetic Exchanges: 1/2 Starch, 2 Very Lean Meat

 


When we are grateful for the good we already have,
we attract more good into our life.
On the other hand, when we are ungrateful, we tend to shut ourselves off from 
the good we might otherwise experience.   
-Sylvia


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