With each new year come diet resolutions and the need to still have comfort foods……… Light Swedish Meatballs fit both.
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.
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.
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.
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 will give you the comfort you crave with out breaking your resolutions!Print
- 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
- In a large bowl mix together gently ground chickened the next 6 ingredient.
- Form into meatballs, you should be able to get about 20 meatballs depending on the size you make.
- Heat coconut oil in a large skillet over medium high heat. Cook meatballs in batches, removing cooked meatballs to a plate and set aside.
- 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.
- Add dijon mustard, the White Wine Worcestershire sauce, a pinch of nutmeg, the flour and stir until you have a smooth thick paste.
- On low heat add the remaining chicken stock to the flour mixture stirring until the mixture thickens. Season with salt and pepper to taste.
- Transfer the cooked meatballs into the sauce, to warm the meatballs through.
- Garnish with remaining parsley.