Swedish Turkey Meatballs

Check out this  healthier version of Swedish meatballs!

Ingredients
1 lb raw 99% lean ground turkey breast

1/3 cup panko crumbs
1 large egg
1 tablespoon dried minced/chopped onion
1 tablespoon fresh chopped parsley
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon garlic powder
1/8 teaspoon black pepper
1 tablespoon olive oil
3 tablespoons light butter
3 tablespoons flour
2 ½ cups reduced sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon Better Than Bouillon Beef Base (you can also use powdered bouillon or ½ a bouillon cube)
½ teaspoon dried parsley flakes
¼ teaspoon paprika
¼ cup fat free sour cream

DIRECTIONS:

• In a mixing bowl, add the ground turkey, panko, egg, dried minced onion, parsley, salt, nutmeg, allspice, garlic powder, and pepper and mash together until well combined. 
• With clean hands, roll the meat mixture into 12 evenly sized meatballs.
• Drizzle the olive oil into a large saute pan or skillet and bring over medium heat. When the oil is hot, add the meatballs in a single layer with a bit of space in between them. 
• Cook, flipping them every 1-2 minutes to brown all sides, for 8 minutes. 
• Cover the pan and reduce the heat to medium-low. 
• Cook the meatballs covered for an additional 2-4 minutes until cooked through
• Remove the meatballs to a side plate and cover with aluminum foil to keep warm.
• Add the butter to the pan and bring over medium-low heat until melted. 
• Add the flour and whisk the flour and butter together until combined (it will become sort of like a paste).
•  Whisk in the broth a little at a time to combine it smoothly. 
• Add the Worcestershire sauce, mustard, bouillon, dried parsley, and paprika and whisk into the sauce. 
• Bring the mixture to a boil, stirring regularly, and then reduce the heat to low to simmer. Simmer uncovered for a few minutes until the sauce thickens. 
• Remove from heat and whisk in the sour cream until smoothly combined. 
• Add the meatballs back in and stir to coat. 
• Return to low heat for 1-3 minutes, stirring occasionally, until the meatballs are heated through.

TUPPS TIDBITS:   MORE SEASONING PLEASE!

This was definitely NOT a recipe we will make again and again.  It lacked any kind of flavor (YES, even after all those ingredients!) ...just plain boring,   THUMBS DOWN!