Swedish Meatballs with Zucchini Ribbons
Yield: 1 Serving
Per serving: 1 Lean 3 Green 3 Condiments
Ingredients
- 10 Butterballs Italian style lean turkey meatballs, cooked
- 1/2 cup low sodium beef broth
- 1 tbsp reduced-fat cream cheese
- 1 tbsp 2% fage yogurt-optional but it makes it kins of tangy like sour cream
- 1/8 tsp pepper
-
1/4 tsp dried parsley
-
Zucchini Ribbons
- 2 medium (you should have 270 grams cooked or 1 1/2 cups cooked) zucchinis
- 2 tbsp water or beef broth
Directions
- Heat beef and cream cheese over medium heat until cream cheese is melted, stirring occasionally
- Remove from heat
- Stir in yogurt, pepper, and meatballs
With a potato peeler, peel 2 medium-sized zucchinis to the core (don't peel the center core with the seeds, that part gets mushy). In a pan add broth and zucchinis lightly toss about 3 minutes. The zucchini will cook quickly. Garnish with parsley.
