Swedish Turkey Meatballs with Greek Yogurt
Ingredients
The meatballs and sauce
-
1
tablespoon
extra-virgin olive oil
-
1
pound
frozen turkey meatballs
-
1
8-ounce container
crimini mushrooms, sliced
-
¾
cup
diced onions
-
2
5.3-ounce containers
fat-free plain Greek yogurt
-
½
cup
beef broth
-
½
teaspoon
ground nutmeg
-
¼
teaspoon
salt
-
to taste
freshly ground black pepper
For serving
-
as needed
cooked whole-wheat egg noodles
-
as desired
chopped Italian flat-leaf parsley
-
as desired
lingonberry preserves
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Brown the turkey meatballs for 5 minutes.
- Add the sliced mushrooms and sauté for 3 minutes until they start to release water.
- Add the diced onions and cook for 5 minutes until tender.
- Pour in the beef broth and simmer for 5 minutes to slightly reduce the liquid.
- Remove from heat and stir in the Greek yogurt, nutmeg, salt, and pepper.
- Serve the meatballs and sauce over cooked whole-wheat egg noodles.
- Garnish with chopped parsley and serve with lingonberry preserves if desired.
Nutrition Facts (estimated)
Servings
4
Calories
316
Total fat
16g
Total carbohydrates
12g
Total protein
34g
Sodium
612mg
Cholesterol
45mg
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