Light Swedish Meatballs

With each new year come diet resolutions and the need to still have comfort foods……… Light Swedish Meatballs fit both.

Light Swedish Meatballs 2
As I have said in previous posts, I am not a huge fan of ground turkey. It seem that when a recipe calls for ground beef the go to replacement is ground turkey. I prefer ground chicken, I think the flavor is so much better. For this recipe if you would rather use ground turkey I am sure you will still have very yummy Light Swedish Meatballs.

Light Swedish Meatballs

I seasoned the ground chicken with a touch of nutmeg, fresh rosemary, oregano, and parsley, a clove of minced garlic, and panko crumbs to hold it all together. Mushed it all together, with the best tools you have……your hands. Once mixed use a small ice cream scoop to portion out the mixture. This insures you have uniform meatballs. Wash your hands throughly after handling any raw meat.

I fried mine in coconut oil, you could also bake them, but I wanted the drippings from the pan for the gravy/sauce. Do them in batches, removing them to plate as they are cooked.

Light Swedish Meatballs

To make sure the cream cheese……yes there is cream cheese, but just a few tablespoons of light cream cheese…….much better than a bunch of heavy cream, melts use a few tablespoons of the heated stock to melt the cream cheese before adding the other ingredients. No lumps!!

Speaking of no lumps if you have never tried Wondra do it now!!!! This is the flour you’ll want for extra- creamy, lump-free gravies and ultra- flaky and crispy pie crusts. Its lightness also makes it perfect as the dredging flour for fish and poultry. Tim turned me on to this early in our marriage and we use it all the time for sauces and gravies. Find it in the flour section of the grocery store.

Light Swedish Meatballs

My other secret ingredient is Lea & Perrins Marinade for Chicken…..a.k.a. White Wine Worcestershire Sauce. It is perfect for the Light Swedish Meatballs. Lea & Perrins® Marinade for Chicken. This is a special blend of white wine, garlic, and select herbs and spices that penetrates and tenderizes without compromising the wholesome goodness of chicken. The subtle flavor is also a perfect accompaniment for fish, pork and other lighter foods.

Chicken stock and dijon mustard round out the flavors for these tasty lightened up meatballs.

Once the sauce comes together put the reserved meatballs into the luscious sauce to rewarm them. Serve on noodles, mashed potatoes, or rice.

Light Swedish Meatballs Collage

Light Swedish Meatballs will give you the comfort you crave with out breaking your resolutions!


Swedish Meatballs


  • 1 pound Ground Chicken
  • 1/4 cup panko crumbs
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh oregano
  • 1 teaspoons Paprika
  • 1 clove of garlic, minced
  • 1 tablespoon fresh parsley, chopped, divided
  • 1 tablespoon coconut oil
  • 2 tablespoons Light Philadelphia Cream Cheese
  • 2 cups chicken stock, heated
  • Salt and Pepper to taste
  • 2 tablespoons flour/Wondra*
  • 1 tablespoon dijon mustard
  • 1 tablespoon White Wine Worcestershire Sauce


  1. In a large bowl mix together gently ground chickened the next 6 ingredient.
  2. Form into meatballs, you should be able to get about 20 meatballs depending on the size you make.
  3. Heat coconut oil in a large skillet over medium high heat. Cook meatballs in batches, removing cooked meatballs to a plate and set aside.
  4. Remove pan from heat once you have all the meatballs cooked. Add the 2 tablespoons Light Philadelphia Cream Cheese with 2 tablespoon of very hot broth. Stir until the cream cheese is melts.
  5. Add dijon mustard, the White Wine Worcestershire sauce, a pinch of nutmeg, the flour and stir until you have a smooth thick paste.
  6. On low heat add the remaining chicken stock to the flour mixture stirring until the mixture thickens. Season with salt and pepper to taste.
  7. Transfer the cooked meatballs into the sauce, to warm the meatballs through.
  8. Garnish with remaining parsley.


Sriracha Marmalade Wings

Now that summer has drawn to a close and fall is near, so is football season. Nothing scream football like chicken wings, Sriracha Marmalade Wings. Sriracha Marmalade Wings 2

Never, ever would I have thought that Sriracha would be something I crave. Hot things were never a go-to flavor for me. That is until I married Tim. He love, love, loves spicy things. He uses Sriracha for ketchup, I don’t go that far but, I really like the flavor it brings to dishes. Continue reading “Sriracha Marmalade Wings”

Bloody Mary Bruschetta

Bloody Mary, brunch booze…..the cure for a hangover? How about a super yummy topping for Bloody Mary Bruschetta?

Bloody Mary Bruschetta 5

Bloody Mary’s are a common “Hair of the Dog” drink. Its combination of tomato juice (to settle the stomach), salt (to replenish lost electrolytes) and alcohol (to relieve head and body aches). But I think, the alcohol takes the edge off. Its reputation as a hangover cure makes Bloody Mary’s in the morning and early afternoon, brunch booze.

Bloody Mary Bruschetta 4

Well, its been years since I have drank, but the flavor of a Bloody Mary can be had without booze, and anything on toasted bread is delicious.

Bruschetta is one of my favorite appetizers. I learned to love it when I worked for my long time friend Michelle at a restaurant she owned. The Herb Garden Deli Cafe & Bakery. What a sweet and wonderful place it was. It expanded my foodie-ism and we put out some fancy smancy spreads. Michelle’s bruschetta was and still is my favorite, tomatoes marinated (secret) and served on toasted french bread spread with herbed goat cheese.My mouth is watering just thinking of it.

Bloody Mary Bruschetta 2

I have made many different versions of bruschetta over the years and this ranks right at the top of the list. It will never over take Michelle’s, but it is damn good!

The abundance of tomatoes at this time of year helped make this even sweeter. Fresh, ruby red, ripe tomatoes, marinated with all the tastes of a Bloody Mary, horseradish, Worcestershire, celery, and tabasco.

Bloody Mary Bruschetta 1

A creamy base, not Bloody Mary like, but really adds to the dish, made of Miracle Whip (as always use mayo if you must), horseradish, and celery seed, is spread on toasted bread and topped with the marinated tomatoes.

Garnish with extra celery seed, celery leaves, and what Bloody Mary is complete with out a pickle and a wedge of lime?

Bloody Mary Bruschetta 3

Bloody Mary Bruschetta, not a hanover cure, but a delicious appetizer cure!


Bloody Mary Bruschetta

  • Author: Marty Boyd
  • Yield: 8


  • 1 zest of a lemon
  • 1 teaspoon lemon juice
  • 1/2 shallot, finely chopped
  • 2 large tomatoes, seeded and chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon each salt and black pepper
  • 2 teaspoon Worcestershire sauce
  • 1/2 teaspoon tabasco sauce, or to taste
  • 2 tablespoons prepared horseradish, divided
  • 2 celery stalks, thinly sliced
  • 3 tablespoons coarsely chopped celery leaves
  • 1/3 cup Miracle Whip
  • 1/2 teaspoon celery seed
  • 6-8 slices toasted sourdough or French bread
  • Celery Seed, Pickle Slices, lime wedges,and celery leaves for garnish


  1. Combine lemon zest, lemon juice, shallot, tomatoes, oil, vinegar, salt, black pepper, Worcestershire sauce, cayenne, and 1 tablespoon horseradish in a large bowl. Let marinate 10 minutes, stir in celery stalks and leaves.
  2. In a small bowl combine Miracle Whip and remaining horseradish, and celery seed in a small bowl. Spread each slice of toasted bread with the horseradish mixture, then top with tomato mixture.Garnish with celery seed, pickle slices, and celery leaves if desired.