Swedish Meatballs

Swedish Meatballs

Balls

Ingredients for meatballs

2.5 lbs LF ground turkey

2 eggs

1 tsp granulated garlic

1 tsp granulated onion

2 tbs dried parsley

1 tbs deli mustard

1 cup Italian breadcrumbs

3 to 4 dashes of Worcestershire sauce

Directions: Mix all of the above together well and let it set in the fridge for about 20 minutes.

Preheat oven to 350 deg.

Roll into 1" balls (I got about 50).

Bake 10 to 15 minutes then turn and bake another 15 minutes.

6 meatballs is about 4oz and about 3 points

Sauce

Ingredients for sauce

2 small cans of FF low sodium beef stock. (put 1/4 cup aside)

2 tbs cornstarch

2 to 3 dashes of Worcestershire sauce

1 tsp granulated garlic

2 tsp granulated onion

2 cups LF grated white cheddar cheese

Directions: bring stock to a boil (less 1/4 cup)

Add garlic, onion and Worcestershire sauce.

In a separate bowl mix cold 1/4 cup stock and corn starch and mix until it is lump free.

Add stock/cornstarch mixture to pot and bring to a boil. Once it comes to a boil, turn heat to low and cook until slightly thickened stirring constantly.

 Leave on very low heat and start adding cheese slowly making sure each time that the cheese completely melts into stock before adding more. You should use a WOODEN SPOON. Metal spoons and whisks will get covered with with cheese and it will not be pretty.

Once you have all the cheese in, remove from heat and let stand. for a few minutes before adding meatballs.

6 meatballs and sauce is about 6 points

Serve over whole wheat noodles, brown rice or steamed cabbage. but you must add those points too.

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I will be posting recipes here. If you find a recipe you enjoy send it to me at pokinit1@gmail.com and I will try to calculate the points value for you and post it. If you are on WW and can calculate the points, that would be great too.

BTW, LF means low fat, FF means fat free and SF means sugar free I use these a lot in recipes.

Cheesy Dijon Sauce

In this picture it is served over grilled a 6 ounce chicken breast on a bed of romaine lettuce the total for this meal is 9 points.

Sauce recipe:

1.5 cups of FF chicken stock 

2 tbsp flour

3/4 cup of LF cheddar cheese

2 tsp of Dijon mustard

1/2 tsp of granulated garlic

1/4 tsp of onion powder

salt and pepper to taste.

In a medium sauce pan mix chicken stock and flour together and whisk until blended.

Bring that to a boil and add garlic and onion powder and simmer on low heat until slightly thickened. About 3 minutes.

Remove from heat and slowly whisk in cheddar cheese until melted and well blended.

 Whisk in Dijon mustard.

This will make 4 servings at 3 points each. Serve over chicken, fish, steamed veggies or just about anything you love. It does refrigerate well but don't know how well it would freeze.

You can also replace chicken stock with skim milk for a more creamy sauce and the points should stay the same.