Swedish Meatballs

Yield: 12 servings

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 tablespoon 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

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 with flour on a pice 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.

Calories: 106 Protein: 15 g Sodium: 65 mg Cholesterol: 54 mg Fat: 3 g
Carbohydrates: 5 g Exchanges: 1/2 Starch, 2 Very Lean Meat

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