Quick Swedish Meatballs
Garlicky Zucchini Noodles
Ingredients
- 5 Tbsp butter, divided
- 1 onion, chopped
- 1½ lb ground chicken
- ½ cup almond flour
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1 Tbsp cornstarch
- 1½ cups less sodium chicken broth
- 1 (8-oz) carton sour cream
- 2 Tbsp Worcestershire sauce
- 6 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 425°F. Melt 1 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, almond flour, and ½ tsp each salt and pepper; gently mix together using hands. Shape chicken mixture into 1½-inch balls. Place on two large greased rimmed baking sheets.
- Bake 10 minutes or until meatballs are no longer pink in center, shaking pans after 5 minutes.
- Meanwhile, wipe skillet clean. Melt ¼ cup butter in skillet over medium heat. Whisk in cornstarch. Add broth, ¼ cup at a time, stirring after each addition until mixture is smooth.
- Stir in sour cream, Worcestershire, and ½ tsp each salt and pepper. Serve sauce over meatballs, and, if desired, sprinkle with parsley.
Side Dish Ingredients
- 2 (12-oz) pkg zucchini noodles
- 2 cloves garlic, minced
- ½ tsp salt
- 2 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 | 6 | 6 | |
| Calories |
383
|
61
|
444
|
| Fat (g) | 30 | 5 | 35 |
| Sat. Fat (g) | 13 | 1 | 14 |
| Protein (g) | 24 | 1 | 25 |
| Carb (g) | 5 | 3 | 8 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 680 | 194 | 874 |
| T. Sugs (g) | 2 | 1 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
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