Healthy Swedish Meatballs

I am so stinkin' happy right now!!! I thought for sure that when I started eating healthy that I was going to have to give up Swedish Meatballs.  Well, after thinking about it long and hard I decided to attempt a healthier version with less calories, fat and sodium.  Guess what!  I DID IT!!!!!!  These are husband approved (In case you don't know, he is PICKY and he LOVES Swedish Meatballs. So that speaks volumes).  What I did was revise the recipe I posted on here for the meatballs from October 20, 2011.  I cut the calories from 524 down to 264.  The fat from 38 grams of fat to only 13g.  Can you believe that??? AND THEY TASTE IDENTICAL!! I still can't believe it. Lol.  My husband is pretty darn happy too, considering these are one of his favorite things to eat. I served these over 1/2c of short grain brown rice, instead of egg noodles as well.  So with out further adieu here's the new and improved, healthier Swedish Meatball recipe.

Healthy Swedish Meatballs:
serves 8

1/2c dry oatmeal
2lbs 93% lean ground turkey
1 large onion, minced in a food processor
4c beef stock (low sodium)
1T coconut oil
3T chia seeds soaked in 9T hot water for 10 minutes (becomes gel like)
5 drops liquid stevia
1tsp ground allspice (or 1/2tsp cinnamon + 1/4tsp clove + 1/4tsp nutmeg)
1/2tsp ground nutmeg
2tsp salt
1 1/2tsp fresh ground pepper
3T gluten free all purpose flour (King Arthur's)
3T Greek yogurt, fat free

Mix the oatmeal with 1/3c stock and let soak while prepping the meatballs.  In a large pot, heated over medium heat, melt the coconut oil and add in the minced onion (juice and all).  Cook for about 10 minutes until the mixture starts to brown.  Remove from the heat and scrape into a large bowl.  Preheat oven to 400°.  To the onions add your salt, pepper, allspice, nutmeg, and chia mixture.  Mix well.  Add in the ground turkey and mix well to combine and then add the oatmeal and broth mixture (yes, all of it).  Mix well again.  Roll and make about 1T sized meatballs.  Place on a baking sheet.  They will be close together to get them all to fit. Just try to make sure there is a little room between each one.  Bake for 20 minutes(or until they reach at least 160°).

While the meatballs are baking, Mix the remaining beef broth and the gluten free flour whisking to combine. Pour that into the same pan you cooked the onion. Bring it to a boil, whisking, and then reduce to simmer.  Add a dash of salt, pepper, allspice and nutmeg.  Simmer while the meatballs are cooking. Stirring often to make sure it doesn't stick to the bottom.  When the meatballs are done, carefully add them to the pot with the sauce and let them simmer for about 10 minutes stirring occasionally.  Remove the pot from the heat and stir in the Greek yogurt, mixing well to combine.  Serve over brown rice if desired.