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Lighter Swedish Meatballs

By Georgia Johnson
Servings: 30 meatballs (4 servings)

Ingredients 

For the meatballs:

  • 1 pound lean ground beef or ground turkey
  • 1 large egg
  • 1/4 cup fat-free milk
  • 1/3 cup fine dry bread crumbs
  • 2 teaspoons minced onions, dry (recommended) or fresh
  • 1 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice

For the sauce and serving:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 teaspoons beef bouillon granules
  • 1/8 teaspoon ground black pepper
  • 2 cups fat-free milk
  • 2 cups cooked pasta, egg noodles or rice

Instructions

  • Preheat oven to 350 degrees F. Prepare a large baking sheet lined with aluminum foil and sprayed with nonstick cooking spray.
  • In a large bowl, combine all ingredients and mix well with your hands. Shape into about 30 (1-inch) meatballs. Arrange meatballs on baking sheet. Bake 20 to 25 minutes, or until cooked through. Remove from oven and pat dry with paper towels (this helps the sauce stick better).
  • Meanwhile, melt butter in a large skillet on medium-high heat. Stir in flour, bouillon granules and pepper. Gradually add milk, whisking constantly as you pour. Bring to a boil then reduce heat to a simmer, stirring frequently. Simmer 6-7 minutes, or until sauce has significantly thickened. Add meatballs to skillet, cooking until heated through.
  • Serve on top of warm, cooked pasta, egg noodles or rice.
  • Enjoy!