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Today’s
recipe is a treat as I would never have thought
before that I could have Swedish meatballs
become a part of an acid
reflux friendly
diet.
The biggest
GERD troublemakers
are replaced by ingredients that will not cause
problems, and this is all done without
sacrificing texture or
flavor.
Forget the image
of fatty beet swimming in sour cream as this is
a dairy free and a low fat
meal.
Swedish
Meatballs
1 cup of bread
crumbs
2 egg
whites
1
teaspoon of salt
2
pounds of ground turkey breast,
refrigerated
2
tablespoons of olive
oil
3
tablespoons of
starch
1/2
cup of water
3
cups of beef stock or
broth
1
tablespoon of Worcestershire
sauce
1/4
cup chopped fresh
dill
Preparation
Steps:
1.
Preheat the oven
to 350F.
2.
Create the
meatballs: Combine bread crumbs, egg whites,
salt, and turkey in a large bowl and mix using
your hands.
3.
With wet hands,
form the turkey mixture into 1-inch sized
balls. Refrigerate until ready to
use.
4.
Heat oil in a
large nonstick skillet over medium-high heat
until hot.
5.
Place the
meatballs in the skillet and once brown on all
sides, transfer them to a 9x13-inch baking
dish.
6.
Cover the baking
dish well with foil and bake in the preheated
oven for a period of 20
minutes.
7.
While the
meatballs are in the oven, combine the water
and cornstarch in a small bowl and stir until
smooth. Set aside.
8.
In a large
saucepan over medium-high heat, add the beef
stock and Worcestershire sauce and bring them
to a boil.
9.
Whisk in the
cornstarch mixture and continue whisking until
the liquid begins to
thicken.
10.
Remove from heat.
Pour this mixture over the meatballs and stir
well.
11.
Keep warm until
ready to serve.
This
recipe has been modified from the one found
in the book “Eating for Acid Reflux” by
Jill Sklar and Annabel
Cohen.
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