Swedish-y Meatballs
Swedish-y Meatballs: the grown up version of Gramma's delight. That sounded bad.
So, as 30 approaches, I am finally understanding what people mean when when they say, “I can’t eat like I used to.” It’s true! On one hand, I will NEVER sacrifice flavor for the sake of a smaller belt notch, but on the other hand I am realizing that I simply can’t expect to eat the richest, cheesiest, creamiest dishes every night of the week and not feel like wearing my pajama pants to work everyday. So, in the spirit of compromise, I am researching ways to mimic my favorite rich dishes in a more healthy, non-artery clogging, heart-stopping way. It’s a lesson in food science.
Tonight I made one of my favorites: Swedish Meatballs. Traditionally, this dish comes with a few cans of Cream of Mushroom soup. Instead of that, I used milk, veggie broth, butter and flour. Add some nutmeg and all-spice and when I closed my eyes I was almost back at Gramma’s house eating meatballs and being called a schiester while Grampa cheats at a game of cribbage. Ah family.
I also used ground turkey instead of ground beef or pork.
Meatballs:
2 slices whole wheat bread, in small pieces (soaked in 1/2 c. milk)
2 lbs. ground turkey
2 eggs
1/2 c. breadcrumbs
nutmeg and allspice
Sauce:
3 T blsp butter
1/4 c. flour
1 c. milk
3 c. veggie/chx broth
spinach
nutmeg and allspice