Light Swedish Meatballs

No restricted-food regime would normally ever include Swedish meatballs. They are full of fatty beef and swimming in sour cream. This version should be called Swedish-style meatballs because it removes the major GERD troublemakers without sacrificing flavor or texture. Turkey replaces ground beef, egg whites replace whole eggs, and fat-free sour cream is used instead of the real stuff. If daily products don't agree with you, use nondairy sour cream. Serve these meatballs hot, spooned over cooked noodles.

  • 1 cup plain bread crumbs
  • 2 egg whites
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground allspice
  • 1 teaspoon salt
  • 2 pounds ground turkey breast meat, chilled
  • 2 tablespoons olive oil
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • 3 cups beef stock or broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fat-free sour cream
  • 1/4 cup chopped fresh dill
  • Salt to taste
  1. Preheat oven to 350'F
  2. Make meatballs. Combine crumbs, egg whites, nutmeg, allspice, salt, and turkey ina alrge bowl and mix with your hands.
  3. Using wet hands, from turkey mixture into 1-inch balls. Chill until ready to use
  4. Heat oil in a large nonstick skillet over medium-high heat until hot
  5. Brown the meatballs on all sides and transfer them when browned to 9x13-inch baking dish
  6. Cover well with foil; bake in the preheated oven for 20 minutes
  7. Meanwhile, combine cornstarch and water in small bowl and stir until smooth. Set aside
  8. In a large saucepan over medium-high heat, add the stock and Worcestershire sauce and bring to a boil
  9. Whisk in the cornstarch mixture and continue whisking until the liquid begins to thicken
  10. Remove from heat and gently whisk in the sour cream. Pour this mixture over the meatballs and stir well
  11. Keep warm until ready to serve