Good Lifestyle

We are used to ourMeatballs Come in a boiled red sauce VAT, but it is a very narrow definition of diverse food around the world. Swedes have formed spheres ofbeef And Veal and covering them with sauce for hundreds of years and when Scandinavian immigrants landed in the Midwest, they brought this taste from home with them. Do not misunderstand us, we are grateful, but we thought we were kicking a recipe of Swedish meatballs that cut some of the calories. This version of the Swedish meat ball cuts the beef with Turkey, which is tender and clear like calf, but considerably leaner. You will save on Calories, but you will considerably get the taste!

Nutrition:280 calories, 15 g of fat (6 g saturated), 700 mg of sodium

Serves 4

You will need

2 slices of white bread, torn in small pieces
1/2 cup of 2% milk
12 oz ground mandrel
Turkey of 12 oz
1 small onion, minced
2 clove garlic, minced
1/2 TSP Mouth Notmeg
1 C. TSP salt
1/4 c. Trette pepper black
1 tablespoon of butter
2 tablespoons of flour
1 1/2 cups of low sodium beef
1 tablespoonGreek yogurt
Marmalade of cranberry or raspberry to serve (optional)

How to do it

1. Combine bread and 1/4 cup of milk in a bowl and soak them for 5 minutes.
2. Drain and use your hands to remove a part of the liquid absorbed by bread (you want it to be wet, do not sopping).
3. In a mixing bowl, combine bread with beef, turkey, onion, garlic, nutmeg, salt and pepper.
4. Mix gently, then train in golf meatballs.
5. Heat the butter in a large saucepan or a medium heat pan.
6. Add the meatballs and cook, turn from time to time for about 10 minutes until it is nicely brown on all sides and cooked through.
7. Remove meatballs from a plate and a reserve.
8. Add the flour to the pan, stirring with a whip or wooden spoon to incorporate evenly into the remaining grease.
9. Add the stock slowly stirring frequently to keep pieces of form.
10. Add 1/4 milk breast milk and simmer about 3 minutes until the flour starts thickening the liquid.
11. Incorporate yoghurt, then turn the meatballs back into the pan, sting for about 10 minutes more, until the sauce clings closely to meatballs.
12. Serve alone, or with boiled potatoes or slightly buttered noodles. Pass the marmalade at the table, if you use.

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