Dinner Time - Healthier Swedish Meatballs

by - August 25, 2017

This recipe is my husbands new favorite meal I make.  It's a healthy version of Swedish Meatballs, using greek yogurt instead of heavy cream or sour cream.   It's a little tricky to use greek yogurt instead of sour cream because the greek yogurt I use and suggest using is fat free.  The issue fat free yogurt is that it separates and does not create a  creamy consistency, but I have found a couple tricks to battle this problem.  This recipe turns out tasting as if it is fat full.  

8-15 Meatballs 
One Bag Egg Noodles Cooked
1 and 1/2 Cups Greek Yogurt
2 Tbsp. Butter 
1 Tbsp. Olive oil
1 Tbsp. Worcestershire Sauce
1 Tsp. Nutmeg (and maybe a little more)
1 Cup Mushrooms (optional)
1/2 Chopped Onions (optional)

You can use frozen, pre-made, store-bought or homemade meatballs in this recipe.  And to make an even healthier version of this recipe, use turkey meat balls.  I didn't use turkey meatballs because my husband doesn't like them so I used organic, low fat ground beef and made my own meatballs.  My meatballs took a second to make I used one egg, a handful of panko breadcrumbs, one tsp. all spice and one tsp. garlic salt.  

I suggest using the mushrooms and onions for extra flavor if you have them on hand, unfortunately I didn't have them in my fridge to I had to skip the first two steps.  Start by adding the olive oil and onions to a deep saute pan over medium heat uncovered, the one I use is similar in size to this one.  Once the onions soften a bit, about three to five minutes, add the mushrooms and cook for another three to five minutes, mixing very once and a while.  Now add the meatballs one tbsp butter and the Worcestershire sauce.  Allow the meatballs to brown for about five minutes on the first side and flip them to brown the other side for another five minutes, then add the second tbsp. of butter.   It's important that the meatballs brown and release their meat juices into the pan.  

Remove the meatballs from the pan and remove the pan from the burner.  It's time to start adding the greek yogurt slowly, off the heat, about two tablespoons at a time.  I even let the pan sit and cool a minute or two off the heat before adding the yogurt.  In this step add the nutmeg as well.  I suggest using a rubber spatula to mix the greek yogurt in and blend it with the fat of the butter, meat and olive oil.  It looks really pretty as it blends together, I really love it.  If the greek yogurt is not right out of the fridge it is easier to blend in,  I usually leave the greek yogurt out on my counter while I'm cooking the meat and allow the it to come closer to room temperature.  I know this tip isn't for everyone especially if you are dairy sensitive but greek yogurt can survive at room temperature because of the probiotics/ cultures it contains.  The sauce will be fine if the yogurt is chilled, this is only a suggestion.  

Now that the sauce has been made it's time to add the meatballs back to the pan.  Keep the pan off the heat and fold them into the sauce, cover them in sauce untill the are creamy looking.  Now move the pan back to the stove top at an extra low heat and add the noodles by handfuls stirring constantly.  The less you stir the more the sauce will separate and look funky.  Now even if your sauce separates it will still taste great, it just looks oily.  I made this recipe last month and failed at stirring and it tasted the same, we ate it every last bite.  Once you feel that the noodles are coated in the sauce it's ready to serve.  I boiled a whole bag of egg noodles and only used half the bag, lesson learned.

Happy cooking, thank you for stopping by and I hop you all have a wonderful weekend!
xxoo Sharon
(and Bella too)

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