Skillet Swedish Meatball Madness

 

Sauce

· 2 cups reduced-sodium chicken broth

· 2 tablespoons whole-wheat flour

· 1 tablespoon Dijon mustard

· 1 tablespoon white wine vinegar

· 1 cup chopped onion

· 1 cup sliced mushrooms

· 2 tablespoons light/reduced-fat cream cheese

· 2 teaspoons whipped butter

 

Meatballs

· 1 pound raw extra-lean ground beef

· 1/4 cup whole-wheat panko breadcrumbs

· 1/3 cup egg whites (about 3 large eggs’ worth)

· 1/2 teaspoon garlic powder

· 1/4 teaspoon each salt and black pepper

· 1/8 teaspoon ground nutmeg

 

Steps

1) To make the sauce, in a large bowl, combine broth, flour, mustard, and vinegar. Whisk until uniform.

2) Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Add onion and mushrooms. Cook and stir until slightly softened, about 4 minutes.

3) Carefully add broth mixture, cream cheese, and butter to the skillet. Cook and stir until cream cheese and butter have melted and mixture is uniform, about 3 minutes. Transfer to the large bowl.

4) In a second large bowl, thoroughly mix meatball ingredients. Firmly and evenly form into 20 meatballs.

5) Clean skillet, if needed. Re-spray, and return to medium-high heat. Place meatballs in the skillet. Cook and rotate until browned on all sides, about 5 minutes.

6) Reduce heat to medium low. Carefully add sauce, coating the meatballs. Cover and cook for 10 minutes, or until meatballs are cooked through.

 

Makes: 4 servings

 

From: Clean & Hungry: Obsessed!

By: Hungry Girl