SWEDISH MEATBALLS

1 egg
1/2 cup low-fat (1%) milk
2 slices white bread, lightly toasted and made into coarse crumbs
1/2 small onion, minced
2 tablespoon minced fresh parsley
1/2 teaspoon salt (optional)
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg
1 pound ground skinless turkey breast
1/2 pound lean ground pork
3 tablespoons all-purpose flour
2 teaspoons vegetable oil

In a large bowl, whisk the egg with the milk and bread crumbs; let stand for 5 minutes.

Add the onion, parsley, salt, allspice, and nutmeg; blend well. Add the meats and stir with a fork until well blended. Cover and chill for at least 30 minutes.

WHEN READY TO COOK:
Sprinkle with flour on a piece of waxed paper and place next to the meat bowl. Shape the meat into 48 meatballs, about 1 tablespoon each. Dip each meatball lightly in the flour and place on a baking sheet. Set aside.

In a large nonstick skillet, heat 1 teaspoon of the oil. Add half the meatballs and cook until browned all over, 5 minutes. Cover and cook the meatballs until the meat is no longer pink, 20-25 minutes, turning occasionally. (Remaining meatballs should be refrigerated.)

Transfer the cooked meatballs to a bowl, cover, and keep warm. Remove any small meat pieces from the skillet. Repeat step 3 with the remaining meatballs.

Yield: 12 servings
Per serving: Calories: 106, Protein: 15 g, Sodium: 65 mg, Cholesterol: 54 mg, Fat: 3 g, Carbohydrates: 5 g
Exchanges: 1/2 Starch, 2 Very Lean Meat

Adapted from source: Forbidden Foods Diabetic Cooking by Margaret Powers and Joyce L. Hendley