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SWEDISH MEATBALLS

Source of Recipe

Suz


List of Ingredients

- 1 egg
- 1/2 cup low-fat (1%) milk
- 2 slices white bread, lightly toasted and made into coarse crumbs
- 1/2 small onion, minced
- 2 tablespoon minced fresh parsley
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon ground allspice
- 1/4 teaspoon nutmeg
- 1 pound ground skinless turkey breast
- 1/2 pound lean ground pork
- 3 tablespoons all-purpose flour
- 2 teaspoons vegetable oil



Recipe

In a large bowl, whisk the egg with the milk and bread crumbs; let stand for 5 minutes. Add the onion, parsley, salt, allspice, and nutmeg; blend well. Add the meats and stir with a fork until well blended. Cover and chill for at least 30 minutes.

Sprinkle with flour on a pice of waxed paper and place next to the meat bowl. Shape the meat into 48 meatballs, about 1 tablespoon each. Dip each meatball lightly in the flour and place on a baking sheet. Set aside.

In a large nonstick skillet, heat 1 teaspoon of the oil. Add half the meatballs and cook until browned all over, 5 minutes. Cover and cook the meatballs until the meat is no longer pink, 20-25 minutes, turning occasionally. (Remaining meatballs should be refrigerated.) Transfer the cooked meatballs to a bowl, cover, and keep warm.

Remove any small meat pieces from the skillet. Repeat step 3 with the remaining meatballs.