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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!!!! 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!

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Swedish Meatballs


Scale

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.

 

Fiesta Zucchini Boats

Fiesta Zucchini Boats 1

Zucchini is in abundance at this time of the year. What to do with all of it……. Fiesta Zucchini Boat’s….. that’s what to do with it.

Zucchini, or as the French call it, Courgette, is one of the most popular summer veggies. Is there anything you can’t do with zucchini??? Plus it’s low in calories….of course depending how you fix it.

Fiesta Zucchini Boats 2

Choose small to medium-sized zucchini with shiny, bright green skin. The best size for zucchini is 6 to 8 inches length and 2 inches or less in diameter. Continue reading “Fiesta Zucchini Boats”

Italian Meatball Salad

Italian Meatball Salad

We all wished for warmer weather and our wish has come true! So, with warmer weather, and our garden doing very well, it was time to make salad! Italian Meatball Salad!

Italian Meatballs Salad

Our lettuce and spinach has done very well this year. Especially the baby spinach, which is the base for this salad. You can use whatever kind of lettuce you like, but due to our over abundance, I chose baby spinach.

Italian Meatball Salad 1

 The weather this week has been warm and sticky. I really didn’t want to heat up the kitchen or even cook for that matter. But, we had to eat, so I trudged on. I had some leftover meatballs from another meal in the freezer so, out they came…….but what to have with them? Since they were Italian spinach meatballs……spinach theme……Italian theme? Tomatoes, mozzarella cheese, and basil. But what for a dressing? I wanted to keep with the Italianese, and meatballs need marinara….hmmm. I made a basic vinaigrette and added some jarred marinara sauce. A little parmesan cheese and the result………….FANTASTIC!  Tim and I both thought it was the perfect dressing for the Italian Meatball Salad……like spaghetti and meatballs……with no spaghetti…..

Italian Meatball Salad 2

Now, above all it was easy. Used left overs, I didn’t need to use any thing but the microwave (I heated the meatballs just a bit). It was inexpensive (using my own produce), and best of all it was totally yummy!! So, now that the heat of summer has arrived try this Italian Meatballs Salad for a cool summer meal!

Italian Meatball Salad Collage

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Italian Meatballs Salad

Italian Meatball Salad

  • Author: Marty Bpyd
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Italian

Scale

Ingredients

  • 8 precooked meatballs
  • 6 cups baby spinach
  • 4 slices fresh mozzarella cheese, cut in half
  • 4 small tomatoes, quartered
  • 2 tablespoons shredded parmesan cheese
  • Fresh basil, chopped for garnish
  • Ground Italian Seasoning to taste- I use the McCormick grinders
  • Marinara Vinaigrette

Instructions

  1. Place spinach on serving platter. Arrange mozzarella,tomatoes, and meatballs on spinach. I used meatballs I had left over from another recipe, but you can buy frozen prepared meatballs.Heat to take the chill off. Grind (or sprinkle if you are not using a grinder) the Italian seasoning over the top of the entire salad. Garnish with parmesan cheese and basil. Serve with Marinara Vinaigrette.

Keywords: spinach. meatballs, fresh mozzarella cheese, tomatoes, parmesan cheese, basil

 

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Italian Meatballs Salad

Italian Marinara Vinaigrette

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Italian

Scale

Ingredients

  • 1/2 cup Marinara Sauce
  • 1/2 cup chopped basil
  • 1 tablespoon grated Parmesan cheese
  • 2 tablespoons cup Red Wine Vinegar
  • 1 tablespoons Balsamic vinegar
  • 1/2 tablespoon Dijon mustard
  • 1 cloves garlic
  • 1/2 cup Extra Virgin Olive Oil
  • Salt & Pepper to taste

Instructions

  1. In a blender,small food processor, or a Bullet Blender combine Marinara, basil, parmesan cheese, vinegars, mustard and garlic. Pulse with 1/2 cup of olive oil until blended. Add remaining olive oil and blend until emulsified. Season with salt and pepper to taste.

Serve at room temperature. Refrigerate to store.

Keywords: marinara sauce, basil, parmesan cheese, no cook