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.Meatballs:
- 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
- Preheat oven to 350'F
- Make meatballs. Combine crumbs, egg whites, nutmeg, allspice, salt, and turkey ina alrge bowl and mix with your hands.
- Using wet hands, from turkey mixture into 1-inch balls. Chill until ready to use
- Heat oil in a large nonstick skillet over medium-high heat until hot
- Brown the meatballs on all sides and transfer them when browned to 9x13-inch baking dish
- Cover well with foil; bake in the preheated oven for 20 minutes
- Meanwhile, combine cornstarch and water in small bowl and stir until smooth. Set aside
- In a large saucepan over medium-high heat, add the stock and Worcestershire sauce and bring to a boil
- Whisk in the cornstarch mixture and continue whisking until the liquid begins to thicken
- Remove from heat and gently whisk in the sour cream. Pour this mixture over the meatballs and stir well
- Keep warm until ready to serve