Swedish Turkey Meatballs with Greek Yogurt

Swedish Turkey Meatballs with Greek Yogurt Sauce

Image by Meleyna Nomura

Frozen turkey meatballs are a lifesaver for busy people who want to prepare delicious meals in minutes. These savory, leaner meatballs are a staple in my freezer since everyone in my family loves them. For the sauce, I use Greek yogurt to replace sour cream, which reduces saturated fat and calories while boosting protein, potassium and calcium.

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Swedish Turkey Meatballs with Greek Yogurt

1 tablespoon extra-virgin olive oil

1 pound frozen turkey meatballs

1 (8-ounce) container crimini mushrooms, sliced (about 2 1/2 cups)

3/4 cup diced onions

2 (5.3-ounce) containers fat-free plain Greek yogurt

1/2 cup beef broth

1/2 teaspoon ground nutmeg (use freshly grated for the best taste)

1/4 teaspoon salt

Freshly ground black pepper

Cooked whole-wheat egg noodles

Optional: Chopped Italian flat-leaf parsley and lingonberry preserves

Set a large skillet on medium heat and add oil. Brown the meatballs for 5 minutes. Add the mushrooms and sauté 3 minutes, until the water begins to release. Add the onions and cook 5 minutes until tender. Pour in the broth and simmer 5 minutes, to slightly reduce liquid.

Remove from heat and stir in the yogurt, nutmeg salt and pepper. Serve over noodles. Sprinkle with parsley and serve with preserves, if desired.

Prep time: 10 minutes

Cook time: 20 minutes

Makes 4 servings, about 1 1/4 cups meatballs with sauce each

Nutrition Facts (per serving): 316 calories, 16 g total fat (4 g saturated fat, 0 g trans fat), 612 mg sodium, 45 mg cholesterol, 12 g total carbohydrate (1 g fiber), 34 g protein, 12.5% DV iron, 15.5% DV calcium, 0% DV Vitamin A, 4 % DV Vitamin C.

 

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Swedish Meatballs with Greek Yogurt

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: April 9, 2015

  • Yield: 5 cups (4 (1 1/4 cup) Servings)
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

Frozen turkey meatballs are a lifesaver for busy people who want to prepare delicious meals in minutes. These savory, leaner meatballs are a staple in my freezer since everyone in my family loves them. For the sauce, I use Greek yogurt to replace sour cream, which reduces saturated fat and calories while boosting protein, potassium and calcium.

Ingredients

Instructions

  1. Set a large skillet on medium heat and add oil. Brown the meatballs for 5 minutes. Add the mushrooms and sauté 3 minutes, until the water begins to release. Add the onions and cook 5 minutes until tender. Pour in the broth and simmer 5 minutes, to slightly reduce liquid.
  2. Remove from heat and stir in the yogurt, nutmeg salt and pepper. Serve over noodles. Sprinkle with parsley and serve with preserves, if desired.

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