Turkey Swedish Meatballs

Portion Size: 4 oz. 

Ingredients: Yields: 8 servings

Ingredients Notes: 
1/2 Cup chopped onionWash, peel and chop
1 Tablespoons olive oil
2 Eggs, beaten
1  (14 oz.) Can fat free evaporated milk
1 1/2 Cups soft crumbsMay use whole wheat breadcrumbs
1/4 Cup finely chopped parsley 
1 1/4 Teaspoon salt 
1/4 Teaspoon pepper
1/4 Teaspoon nutmeg 
1/4 Teaspoon ground ginger 
2 1/2 Pounds lean ground turkey
2 Tablespoons flour
1 Teaspoon instant chicken bouillon granules
1 1/4 Cups water 

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Cook onion in oil. 
2In mixing bowl combine egg and evaporated milk; stir in cooked onion, breadcrumbs, parsley, salt, pepper, nutmeg, and ginger. Add ground turkey
3Mix well by hand or on medium speed of electric mixer.
4Shape into 3/4 to 1-inch balls,  referring to tip at right (mixture will be soft; for easier shaping, wet hands or chill mixture first).
5In large skillet brown meatballs, half at a time.
6Remove from skillet.
7Stir flour, and bouillon granules into pan juices; add water. 
Cook and stir till thickened and bubbly.
8Add meatballs.
9Cover; simmer about 30 minutes, basting meatballs occasionally.Cook until internal temperature reaches 165 F degrees for 15 seconds

Jacqueline Larson M.S., R.D.N. and Associates