Swedish Meatballs

ByElina

Ingredients:

  • ½ cup finely chopped onion
    Onions Red
    Thru 02/14
  • ¼ cup dry whole-wheat breadcrumbs (see Tip)
  • ¾ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cardamom (optional)
  • 8 ounces ground turkey breast
  • 8 ounces ground pork
  • 1 tablespoon extra-virgin olive oil
  • 1 pound button mushrooms, sliced
  • 1 14-ounce can reduced-sodium chicken broth
  • ¼ cup all-purpose flour
  • ½ cup reduced-fat sour cream
  • ¼ cup finely chopped flat-leaf parsley
  • 1 tablespoon lingonberry or seedless raspberry jam

Preparation

  1. Combine onion, bread crumbs, ¼ teaspoon salt, pepper, nutmeg and cardamom (if using) in a large bowl. Add turkey and pork; gently mix to combine (do not overmix). Using a scant 2 tablespoons for each, make about 20 meatballs.
  2. Heat oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally and reducing the heat if the pan gets too hot, until almost cooked through, 10 to 12 minutes. Transfer to a plate.
  3. Add mushrooms to the pan and increase heat to medium-high. Cook, stirring occasionally, until their liquid has been released and evaporated, 8 to 10 minutes.
  4. Whisk broth and flour in a bowl and add to the pan along with the meatballs. Bring to a simmer and cook until the meatballs are just cooked through and the sauce is thickened, about 2 minutes. Remove from the heat. Add sour cream, parsley, jam and the remaining ½ teaspoon salt to the sauce; gently stir until combined.
  • Make Ahead Tip: Freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before reheating.
  • Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about ½ cup fresh breadcrumbs or about ⅓ cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.

Nutrition information

  • Serving size: 4 meatballs
  • Per serving: 255 calories; 11 g fat(4 g sat); 2 g fiber; 16 g carbohydrates; 24 g protein; 46 mcg folate; 62 mg cholesterol; 5 g sugars; 2 g added sugars; 344 IU vitamin A; 8 mg vitamin C; 43 mg calcium; 2 mg iron; 636 mg sodium; 631 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 2 lean meat, 1 fat

source:eatingwell

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Crockpot Pork Roast was the perfect post holiday meal. After the holidays I always struggle a bit with getting back into the swing of cooking. My excuse is usually that I cooked so much over the holidays that I’m just cooked out. I can’t use that excuse this year because I didn’t really cook for Thanksgiving. We were in Utah and I bought the pies!

We love a good pork roast or pork tenderloin at our house and today’s recipe for Crockpot Pork Roast hit the spot this week. It smelled wonderful as it cooked and tasted great. The best part was how easy it was. A great way to ease myself into cooking again! One of the great things about this pork roast is all the options you have available to you. You can eat it just as a roast, add some potatoes and veggies and you are good to go. We decided to make Pork Nachos out of it and they were delicious. The pork would also be great shredded and put in a taco, burrito, enchilada, quesadilla, you get the idea.

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