Swedish Meatballs Recipe

Ingredients

• 1 cup soft whole wheat bread crumbs
• 0.33 cup refrigerated or frozen egg product, thawed if frozen
• ¼ cup fat-free milk
• ¼ cup very finely chopped onion
• ¼ cup snipped fresh Italian parsley
• ¼ tsp salt
• ¼ tsp black pepper
• 8 oz ground turkey breast
• 8 oz ground pork
• 32 carton no-salt-added beef stock
• ½ tsp dry mustard
• Dash ground nutmeg
• Dash ground allspice
• ¾ cup light sour cream
• ¼ cup all-purpose flour
• 9 oz dried medium egg noodles

1. Preheat oven to 375°F. Line a shallow baking pan with parchment paper; set aside. In a large bowl combine bread crumbs, egg product, milk, onion, the ¼ cup parsley, salt, and pepper; mix well. Add ground turkey and ground pork; mix well. Shape into 18 meatballs. Place meatballs in the prepared baking pan. Bake about 10 minutes or until meatballs are browned (they do not have to be done in the center at this point). Remove with a slotted spoon.
2. Coat the inside of a 3-½- or 4-quart slow cooker with cooking spray. Add the meatballs, beef stock, dry mustard, nutmeg, and allspice. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. If using low-heat setting, turn to high-heat setting. In a small bowl stir together sour cream and flour. Whisk 1 cup of the hot broth into sour cream mixture until smooth. Gently stir sour cream mixture into slow cooker until combined. Cover; cook for 20 minutes.
4. Prepare pasta according to package; drain. Serve with meatballs and sauce. If desired, sprinkle with additional parsley.