Swedish Meatball Subs
Gravy-drenched comfort food goes healthier.
- 1/2 cup plus 1 tablespoon whole wheat breadcrumbs
- 1/2 cup low-fat milk
- 1 pound extra lean ground turkey
- 1 15-ounce can white beans, rinsed and drained
- 1 Vidalia onion, finely chopped
- 2 tablespoons herbs such as fennel seeds, parsley, pepper, or oregano
- 2 egg whites
- 1 teaspoon oil
- 1 1/4 cup white mushrooms, chopped
- 2 cups low- or no-salt vegetable broth
- 6 whole wheat hot dog buns
Preheat oven to 375°F.
In a large bowl, mix 1/2 cup of breadcrumbs with milk and allow to soak for 5 minutes.
Mix in turkey, beans, 1/2 onion, herbs, and egg whites. Combine well and form into golf ball-sized meatballs (you may have to use your hands).
Lightly spray a large baking sheet with oil. Bake meatballs for 25 minutes.
To make the gravy: In a saucepan on medium heat, brown mushrooms and 1/2 onion in oil for 2 minutes. Add 1 tablespoon of breadcrumbs and broth. Cook over high heat for 18 minutes, stirring occasionally. For creamier texture, pulse gravy in the blender.
Toast buns, if desired. Add 3 Swedish meatballs to each, top with gravy, and serve immediately. Store desired amount of leftovers for later use.
Handy Hint: Serve your sliders bun-less to save 140 calories and reduce sodium. Plus, opt for the leanest turkey you can find to cut nearly 16 grams of fat.
|Saturated fat||0.9 g|
|Polyunsaturated fat||0.3 g|
|Monounsaturated fat||0.7 g|