Page Menu

Diabetic Recipe: Swedish Meatballs

Makes 12 servings 


  • 1 pound of ground skinless turkey breast 
  • ½ pound of lean ground pork
  • 1 egg
  • ½ cup low-fat 1% milk
  • 2 slices white bread, lightly toasted and made into coarse crumbs
  • ½ small minced onion
  • 2 tablespoons of minced fresh parsley
  • ½ teaspoon of salt
  • ¼ teaspoon of ground allspice 
  • ¼ teaspoon of nutmeg
  • 3 tablespoon of all-purpose flour
  • 2 teaspoon of vegetable oil


1. In a large bowl, whisk the egg with the milk and bread crumbs. Let it sit for 5 minutes.

2. Mix in the onion, parsley, salt, allspice, and nutmeg.  Add the turkey and pork and mix with a fork until well blended. Cover and chill for at least 30 minutes.

3. Sprinkle the flour on a piece of waxed paper and place next to the meat bowl.  Make 48 meatballs. Dip each meatball lightly in the flour and place on a baking sheet. Set aside.

4.  In a large nonstick skillet, heat 1 teaspoon of oil.  Add half the meatballs and cook until browned all over (about 5 minutes).  Cover and cook the meatballs until the meat is no longer pink (20-25 minutes) turning occasionally.  Refrigerate the rest of the meatballs for now.  Add the cooked meatballs to a bowl, cover, and keep warm.  Repeat this step with the remaining 24 meatballs.

Nutrition per Serving

Calories: 106
Protein: 15 g
Fat: 3 g 
Carbohydrate: 5 g

Adapted from Diabetic Gourmet magazine

Additional Resources
click to open search panel