Swedish Meatballs Weight Watcher Recipes

swedish meatballs 004

You know what I like most about food photography? You don’t have to worry about the weather. If you have a big window with sunlight coming through you can just set your plate of food down and take the picture. Or… you can even set up your own light studio. I like to take my dish outside in our patio, and take pictures out there. Since it’s a 3 seasons porch, I’ll even go out there during the Winter sometimes.

I do love, love,  love nature photography. Especially photos with lightning bolts in the pictures. My goal this summer, is to take a picture of lightning now that I know how to operate the manual settings on my camera. I’d also like to get some storm pictures or go out with a storm chaser. I actually do know one. ;)

For the weather forecast today it read, muggy,  with a chance of meatball sized hail and a flash flood watch with possible gravy. The temp for today read a high of 350 degrees for only 20 to 25 minutes after the cold front came through. Sometimes those damn meteorologists can be wrong and be totally off. Like a recipe, that you thought you’d like,  but it  ended up not turning out to be good.

swedish meatballs 001

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Calories 218 |  Total Fat 4.37g | Carbohydrate 17.45g | Fiber 0.9 | Protein 27.19g

Serves 6

Points Plus: 5

Ingredients from Tasty Kitchen Blog

  • ½ cups Minced Fresh Onion
  • 2 cloves Garlic, Minced
  • 20 ounces, weight Lean Ground Turkey
  • 1 whole Egg
  • ½ cups Dry Bread Crumbs
  • 1 Tablespoon Worcestershire Sauce
  • ½ Tablespoons Dried Parsley
  • 1 teaspoon Ground Allspice
  • ¼ teaspoons Ground Nutmeg
  • 1 whole 14.5 Oz. Can Low Sodium Beef Broth
  • 3 Tablespoons All-purpose Flour
  • 1 Tablespoon Worcestershire Sauce
  • ½ Tablespoons Dried Parsley
  • ¼ teaspoons Ground Black Pepper
  • ½ teaspoons Salt, Or To Taste
  • ¼ cups Light Sour Cream (I actually used milk)

Preparation Instructions

1. Preheat oven to 350 F.
2. In small skillet, heat olive oil over med. heat. Add onion and garlic, and saute 2-3 minutes. Let cool 5 minutes.
3. In medium mixing bowl, combine turkey, onions and garlic, egg, breadcrumbs, 1 T. Worcestershire sauce, 1/2 T. parsley, allspice, and nutmeg.
4. Shape meat mixture into 1″ balls and place in baking dish. Bake 25-30 minutes, or until cooked through.
5. Pour beef broth and flour into a jar with a tight fitting lid. Shake vigorously until flour is dissolved.
6. Pour beef broth mixture into large skillet with lid and add remaining Worcestershire and parsley, black pepper, and salt to taste.
7. Heat to a boil over med.-high heat, stirring frequently. Reduce heat to medium and simmer until thickened, 2-3 minutes, stirring occasionally.
8. Reduce heat to med-low and stir in sour cream. Add meatballs and cover. Simmer 10-15 minutes, stirring occasionally. Serve over egg noodles, if desired.