Quick Swedish Meatballs
Garlicky Zucchini Noodles
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Ingredients
- 2 Tbsp butter, divided
- ½ small onion, chopped
- ½ lb ground chicken (or use ground turkey)
- ½ cup panko breadcrumbs
- ⅛ tsp salt, divided
- ⅛ tsp pepper, divided
- 1 Tbsp all-purpose flour
- ⅔ cup low-sodium chicken broth
- ⅓ cup sour cream
- 2 tsp Worcestershire sauce
- 2 Tbsp chopped fresh parsley (optional)
Instructions
- Preheat oven to 425°F. Melt ½ Tbsp butter in a large skillet over medium-high heat. Add onion, and cook 2 minutes or until browned.
- Transfer onion to a bowl. Add chicken, panko, and a dash each salt and pepper; gently mix together using hands. Roll chicken mixture into 1½-inch meatballs. Place on a greased rimmed baking sheet.
- Bake 10 minutes or until meatballs are no longer pink in center, shaking pan after 5 minutes.
- Meanwhile, wipe skillet clean. Melt 1½ Tbsp butter in skillet over medium heat. Whisk in flour; cook 2 to 3 minutes. Add broth, 2 Tbsp at a time, stirring after each addition until mixture is smooth.
- Stir in sour cream, Worcestershire, and a dash each salt and pepper. Serve sauce over meatballs, and, if desired, sprinkle with parsley.
Side Dish Ingredients
- 1 (16-oz) pkg zucchini noodles
- 2 small cloves garlic, minced
- ¼ tsp salt
- 1 Tbsp olive oil
Side Dish Instructions
- Cook zucchini noodles, garlic, and salt in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
442
|
93
|
535
|
| Fat (g) | 27 | 7 | 34 |
| Sat. Fat (g) | 14 | 1 | 15 |
| Protein (g) | 25 | 3 | 28 |
| Carb (g) | 23 | 10 | 33 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 441 | 321 | 762 |
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