Swedish Meatballs

Prep Time: 30 Minutes
Total Time: 55 Minutes
Makes 2 dozen Meatballs

8 ounces ground turkey
8 ounces lean ground pork
½ cup plain low-fat yogurt
1 large egg, lightly beaten
3 tablespoons cracker crumbs
1 ½ teaspoon salt
Freshly ground pepper
½ teaspoon nutmeg
non-stick vegetable spray
1 teaspoon olive or canola oil
2 tablespoons dry red wine
2 tablespoons all-purpose flour
2 cups low-sodium beef stock

1. Pre-heat oven to 325 degrees. Combine beef, pork, onion, sour cream, egg, breadcrumbs, salt, pepper, and spices with hands. Shape into 1 ¾ inch balls and place on baking sheet lined with foil (easy clean-up) and coated with non-stick cooking spray. Reserve one meatball. Bake the remaining meatballs for 30-35 minutes until cooked through.

2. While the meatballs bake in a 12” skillet over medium high heat cook the meatball mixture, crumbling it as it cooks. Pour off any extra fat from skillet, add wine; cook over medium heat, stirring, until mostly reduced. Whisk in flour; add beef stock. Raise heat to medium-high. Simmer, stirring until thick, 8-10 minutes.

3. Add cooked meatballs to sauce and garnish with parsley.