3/4 teaspoon salt 1/2 teaspoon ground allspice 1/4 teaspoon freshly ground black pepper 1 pound ground turkey breast 1 tablespoon extra-virgin olive oil 3/4 cup lower-sodium chicken broth 3 tablespoons reduced-fat sour cream 2 tablespoons chopped fresh parsley
Mix together salt, allspice, and pepper in a medium mixing bowl. Add turkey and gently mix with hands to combine; shape into 1-inch balls.
Heat oil in a large nonstick skillet over medium-high heat. Add meatballs and cook until browned, about 3 minutes; lower heat to medium and cook 3 more minutes, gently shaking pan. Using a slotted spoon, transfer meatballs to a plate.
Add broth to the same skillet, increase heat to medium-high, and simmer until liquid is reduced by half, about 5 minutes. Whisk in sour cream and cook 1 minute more. Add meatballs. Sprinkle with parsley and serve hot.
I liked this Swedish meatballs recipe because it didn't use a cream soup as a base like you often see. The meatballs were very tasty (and lower fat using turkey!). I'm definitely going to make this recipe again!