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Elvas Swedish Meatballs Sma Kottbullar

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Ingredients

Adjust Servings:
1/2 lb ground turkey
1/2 lb extra lean ground beef
1/2 teaspoon white pepper
2 tablespoons low sodium soy sauce
2 tablespoons onions, finely chopped
1 tablespoon margarine (regular-not diet)
1/2 cup fresh breadcrumb
3/4 cup fat-free half-and-half
1/4 cup egg substitute (egg beaters)
1/2 cup margarine (regular-not diet)
1/2 teaspoon white pepper
1 tablespoon flour
1/2 cup 1% low-fat milk
1/2 cup fat-free half-and-half
1/4 teaspoon cardamom

Nutritional information

282.1
Calories
141 g
Calories From Fat
15.7 g
Total Fat
4.3 g
Saturated Fat
53.1 mg
Cholesterol
503.6 mg
Sodium
14.5 g
Carbs
0.7 g
Dietary Fiber
4.6 g
Sugars
20.3 g
Protein
197g
Serving Size

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Elvas Swedish Meatballs Sma Kottbullar

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    I followed your suggestion in the forward and made this into a meatloaf to save some time. It went together very quickly as I put it together in the a.m. and left it refrigerated until supper time. I baked the meatloaf for about 45 minutes and even though I didn't have much for drippings to add to my roux, the flavor of the meat came thru as I scraped the pan good b/f transferring the loaf back into the pan. I then made the roux and poured it over the loaf and put back into the oven for 5 minutes. DS#2 (who is a soysauce freak) said he could taste the soy and that was a +. I did omit the allspice as I thought enough of the flavor from the cardamon and nutmeg would be enough.
    Thanks for posting this keeper recipe as a great alternative to meat-loaf and meatballs than the standard bbq type.
    Made for PhotoTag~

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Elva’s Swedish Meatballs (Sma Kottbullar) (Made Lighter), Chef #107583 revised our Recipe #269147 for the ‘Make it Healthier’ Tag game He brought down the calories from 610 and the fat from a whopping 55 1 We thank you Chef #107583 very much, and so do our waistlines! He also suggested that it makes a wonderful meatloaf Sounds delightful! :), I followed your suggestion in the forward and made this into a meatloaf to save some time It went together very quickly as I put it together in the a m and left it refrigerated until supper time I baked the meatloaf for about 45 minutes and even though I didn’t have much for drippings to add to my roux, the flavor of the meat came thru as I scraped the pan good b/f transferring the loaf back into the pan I then made the roux and poured it over the loaf and put back into the oven for 5 minutes DS#2 (who is a soysauce freak) said he could taste the soy and that was a + I did omit the allspice as I thought enough of the flavor from the cardamon and nutmeg would be enough Thanks for posting this keeper recipe as a great alternative to meat-loaf and meatballs than the standard bbq type Made for PhotoTag~


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    Steps

    1
    Done

    In a Large Bowl, Mix Together the Meats, White Pepper, and Soy Sauce Thoroughly and Set Aside and Set Aside. in a Med Bowl, Soak the Bread Crumbs in the Cream and Set That Aside.

    2
    Done

    in a Small Saucepan, Brown the Onion in the 1 Tbsp Margarine. Let Cool Then Add Egg Substitute to the Onion Mixture. Add That and the Bread Mixture Then Add That to the Meat Mixture. Work the Mixture Until Well Blended and Smooth. Add More Milk If Necessary to Give a Smooth Consistency.

    3
    Done

    Roll the Meat Into Bite-Sized Meatballs and Arrange Them on a Baking Sheet and Cover With Plastic Wrap. Chill For at Least 1 Hour Before Cooking.

    4
    Done

    Melt a 1 Stick of Margarine and Put Meatballs Into a Large Frying Pan. Let Them Brown, and Shake the Pan Now and Again So That They Roll Around, Removing Each One When They Are Ready. Add More Margarine to the Pan If Needed. When All the Meatballs Are Cooked, Remove Them from the Pan. Strain Juices from Pan, Keeping 1/4 Cup of Juices. Wipe the Pan Clean.

    5
    Done

    Stir Juice Back Into the Pan With Flour to Create a Roux. Season With More White Pepper.

    6
    Done

    Pour Cream and Milk Into the Pan and Stir Until Slightly Thickened. Add Cardamom, Nutmeg and Allspice. Cook a Minute or Two Longer.

    7
    Done

    Return Meatballs to Pan and Coat With Sauce. Let the Meatballs Bubble Gently For a Few Minutes. Serve in a Large Party Bowl With Toothpicks Inserted Into a Few Meatballs.

    Avatar Of Spencer Clark

    Spencer Clark

    Grill master creating perfectly seared meats with mouthwatering flavors.

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