One Pot Turkey Swedish Meatball Casserole

I love Swedish meatballs, but they can be laden with fat and calories, something I try to avoid. I saw a recipe for one pot Swedish meatballs and decided it could do with some editing to fit into my weeknight meal plan. Not only was the lightening a success, it really did require just one pot--in this case a deep skillet--making clean up a snap.

Serves 4 (or 2 with leftovers for the next night, this time NO POTS) 


For the meatballs:
1 lb ground turkey (I use 93%)
1/2 cup panko bread crumbs
1 egg
1/2 small onion, grated
1 tsp salt
pepper to taste
1 tbs canola oil

2 cups low sodium chicken broth
2 cups milk (I used Fairlife fat free; when you boil, it will break, but it doesn't affect taste; to avoid this, just use 2% or whole milk, but it will affect calories/smart points)
1 tbs worcestershire sauce
4 cups dry wide noodles (I like the yolkless variety)
2/3 cup grated cheese
2 tbs chopped fresh parsley

To make the meatballs, combine the ground turkey, bread crumbs, egg, grated onion, salt, and pepper and form into 36 one inch meatballs.

Heat a nonstick skillet with 1 tbs canola oil. Fry the meatballs one minute on each side.

Add the chicken broth, milk, and worcestershire sauce to the skillet and bring to a boil.

 Add the noodles, lower the heat to medium, and cook, stirring constantly for 8 minutes until the sauce coats the back of a spoon and the noodles are cooked. Add the cheese and parsley and serve immediately.

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TASTE NOTES

I was very pleased with how well this lightened version of a classic came together. The original was over 1000 calories a serving. This version came in at 14 Smart Points, well within the daily guidelines for a dinner that required just a side salad and a veggie. It went together so quickly, we found ourselves eating a bit early. The upside was it was very satisfying and delicious.