Swedish Meatballs

Most swedish meatball recipes usually contain fatty beef and lots of sour cream. This recipe is heartburn-safe because turkey is substituted for the beef and fat-free sour cream is used.

The first part of the ingredients is for the meatballs (mb) and the second part of the ingredients is for the sauce (sa).

(mb) 1 cup plain bread crumbs(mb) 2 egg whites(mb) 1/4 teaspoon grated nutmeg(mb) 1/2 ground allspice(mb) 1 teaspoon salt(mb) 2 pounds chilled ground turkey breast meat--------------------(sa) 2 tablespoons olive oil(sa) 3 tablespoons cornstarch(sa) 1/2 cup water(sa) 3 cups beef broth(sa) 1 tablespoon Worcestershire sauce(sa) 1 tablespoon fat-free sour cream(sa) Pinch of saltPreheat oven to 350 degrees F. To make meatballs, combine bread crumbs, egg whites, nutmeg, allspice, salt, and turkey in a large bowl. Mix with your hands. With wet hands, form turkey mixture into 1-inch balls. Chill turkey balls in refrigerator until ready to use. Pour olive oil in a large nonstick skillet and heat over a medium-high heat until hot. Place turkey balls into the skillet and brown until browned on all sides. Place turkey balls into a 9 x 13-inch baking dish, and cover with foil. Bake for 20 minutes. As turkey balls are baking, prepare sauce. In a small bowl combine constarch and water, stirring until smooth. Set aside. Combine Worcestershire and beef broth in a large saucepan and bring to a boil over medium-high heat. Whisk in the cornstarch mixture and continue whisking until the mixture begins to thicken. Remove mixture from heat and gently whisk in sour cream. Pour this mixture over the turkey balls and stir well. Serve warm.Serves 6 if(zSbL

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