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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I loooove swedish meatballs, but I don't love all that fatty beef and thick gravy sauce sticking to my thighs! Even though this is a healthy makeover dish, it is just as good, if not better, than the original! I always pack the meatballs together tightly before placing them in the pan, and turn them over halfway through the cooking time. Also, sometimes I make the gravy sauce in a crockpot and let the cooked meatballs stew in there for a few hours. Just a few suggestions! Enjoy! Ingredients:
1 lb ground turkey |
1/4 cup egg substitute |
2 tablespoons water |
1/2 cup rolled oats |
1/4 cup minced onion |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 dash worcestershire sauce |
10 ounces 98% fat-free cream of mushroom soup |
1/4 cup skim milk |
Directions:
1. Preheat oven to 350.
2. In large bowl, combine eggbeaters, water, rolled oats, onion, salt, pepper, worcestershire sauce.
3. Add ground turkey and mix it all well.
4. Form into meatballs about 1” in diameter and place on a broiler pan.
5. Bake for 25-30 minutes until meatballs are no longer pink in center.
6. While meatballs are cooking, pour soup into a pot and dilute with 1 can of water.
7. Add milk and stir.
8. When the meatballs are done, add them to the gravy sauce and let cook together for about 15 minutes.
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