Swedish Turkey Meatballs with Greek Yogurt
Frozen turkey meatballs are a lifesaver for busy people who want to prepare delicious meals in minutes. These savory, leaner meatballs are a staple in my freezer since everyone in my family loves them.
Image by Meleyna Nomura
For the sauce, I use Greek yogurt to replace sour cream, which reduces saturated fat and calories while boosting protein, potassium and calcium.
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Swedish Turkey Meatballs with Greek Yogurt
1 tablespoon extra-virgin olive oil
1 pound frozen turkey meatballs
1 (8-ounce) container crimini mushrooms, sliced (about 2 1/2 cups)
3/4 cup diced onions
2 (5.3-ounce) containers fat-free plain Greek yogurt
1/2 cup beef broth
1/2 teaspoon ground nutmeg (use freshly grated for the best taste)
1/4 teaspoon salt
Freshly ground black pepper
Cooked whole-wheat egg noodles
Optional: Chopped Italian flat-leaf parsley and lingonberry preserves
Set a large skillet on medium heat and add oil. Brown the meatballs for 5 minutes. Add the mushrooms and sauté 3 minutes, until the water begins to release. Add the onions and cook 5 minutes until tender. Pour in the broth and simmer 5 minutes, to slightly reduce liquid.
Remove from heat and stir in the yogurt, nutmeg salt and pepper. Serve over noodles. Sprinkle with parsley and serve with preserves, if desired.
Prep time: 10 minutes
Cook time: 20 minutes
Makes 4 servings, about 1 1/4 cups meatballs with sauce each
Nutrition Facts (per serving): 316 calories, 16 g total fat (4 g saturated fat, 0 g trans fat), 612 mg sodium, 45 mg cholesterol, 12 g total carbohydrate (1 g fiber), 34 g protein, 12.5% DV iron, 15.5% DV calcium, 0% DV Vitamin A, 4 % DV Vitamin C.
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Swedish Meatballs with Greek Yogurt
By Published: April 9, 2015
- Yield: 5 cups (4 (1 1/4 cup) Servings)
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
Frozen turkey meatballs are a lifesaver for busy people who want to prepare delicious meals in minutes. These savory, leaner meatballs are a staple in my freezer since everyone in my family loves them. For the sauce, I use Greek yogurt to replace sour cream, which reduces saturated fat and calories while boosting protein, potassium and calcium.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound frozen turkey meatballs
- 1 (8-ounce) containter crimini mushrooms, sliced about 2 1/2 cups
- 3/4 cup diced onion
- 2 (5.3 ounce) containers nonfat plain Greek yogurt
- 1/2 cup beef broth
- 1/2 teaspoon grated or ground nutmeg use freshly grated for best taste
- 1/4 teaspoon salt
- freshly ground black pepepr
- cooked whole wheat egg noodles
- Optional: chopped flat leaf parsley and lingonberry preserves
Instructions
- Set a large skillet on medium heat and add oil. Brown the meatballs for 5 minutes. Add the mushrooms and sauté 3 minutes, until the water begins to release. Add the onions and cook 5 minutes until tender. Pour in the broth and simmer 5 minutes, to slightly reduce liquid.
- Remove from heat and stir in the yogurt, nutmeg salt and pepper. Serve over noodles. Sprinkle with parsley and serve with preserves, if desired.
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
