Light Swedish Meatballs

It's only fair to share...Pin on PinterestShare on FacebookTweet about this on Twitter

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!!!! http://www.goldmedalflour.com/ourflourstory/ourflour/wondraflour 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.
http://www.leaperrins.com 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!

Print

Swedish Meatballs


Ingredients

  • 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

Instructions

  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.

 

Opened Faced Caesar Chicken Burger

It's only fair to share...Pin on PinterestShare on FacebookTweet about this on Twitter

Caesar salad, a time honored salad, is now a burger, Opened Faced Caesar Chicken Burger.

Opened Faced Caesar Chicken Burger

Did you know that Caesar Salad originated in Mexico??? Who knew? OK, Julia Child knew! She recants a story of eating the famed salad with her parents in the restaurant of its origin, Cardini’s. Caesar himself rolled a cart to the table, and prepared the salad for her family. Continue reading “Opened Faced Caesar Chicken Burger”

Chicken Piccata Burger

It's only fair to share...Pin on PinterestShare on FacebookTweet about this on Twitter

Burgers are normally a cookout item. Want to get fancy smancy? Chicken Piccata Burger.

Chicken Piccata Burger

I think chicken piccata is a wonderfully delicious dish. Why couldn’t it be a burger? No reason I can think of!

Chicken Piccata Burger

I have many ground chicken recipes on What the Forks for Dinner? Check some of them out. We have a recipe index, so look around!

Ground beef is always perfect for a burger, but sometimes you want to shake it up or make it a little more upscale…….well as upscale as a burger can be…….

Chicken Piccata Burger

So, Chicken Piccata Burger is born. Ground chicken with cappers, and parsley. Shaped into patties and then given the one…two….three treatment.

Flour, egg, and panko crumbs. Set up a dipping station using three shallow bowls, and the afore mentioned ingredients. Dipping the chicken burger and cooking until golden brown and crunchy.

Chicken Piccata Burger

Herb Lemon Butter makes this dish. A compound butter with fresh herbs, lemon, salt, and pepper. If you have never used compound butter before, try it……its a wonderful topper to steaks, or burger, and makes corn on the cob a taste delight.

A dollop of the butter on top of the burger, with leaf lettuce and sliced tomatoes on a ciabatta bun. Piccata perfect.

Chicken Piccata Burger

Next time you want to switch up a burger, try Chicken Piccata Burger.

Print

Chicken Piccata Burger

  • Author: Marty Boyd
  • Yield: 6

Ingredients

  • 2 pounds ground chicken
  • 1 tablespoon capers, chopped
  • 2 tablespoons parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup flour
  • 2 eggs, beaten
  • 1 1/2 -2 cups panko crumbs
  • oil
  • 6 Ciabatta buns
  • Lemon Herb Butter (see recipe)
  • Leaf lettuce, tomato for garnish

Instructions

  1. Combine ground chicken, capers, and parsley until combine, do not over mix.
  2. Form into 6 patties.
  3. Set up a dipping station with flour, egg, and panko crumbs in shallow dishes.
  4. Heat enough oil in a large skillet to cover the bottom of the pan. Once the oil is hot ,dip each patty into, flour, then the egg, then panko crumbs. Place in hot oil and cook until golden brown and cooked through, turning often.
  5. To serve, put lettuce and tomato, and chicken burger on the bottom of the ciabatta bun. Place a slice of the Herb Lemon butter on top and allow to melt slightly. Place top on bun and enjoy.
Print

Herb Lemon Butter

  • Author: Marty Boyd

Ingredients

  • 1 stick unsalted butter, at room temperature
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh chives
  • 2 teaspoon fresh lemon juice
  • 1 teaspoon lemon zest
  • salt and  freshly ground black pepper

Instructions

  1. Combine the first 5 ingredients in a bowl.  Add salt and ground black pepper to taste.    Scoop it all onto the parchment paper and roll the form a cylinder then twist the ends closed. Refrigerate until the butter is firm. May be frozen to use later.