Swedish Meatballs

• 8 oz. extra-lean ground turkey breasts
• 6 oz. 96% lean ground beef
• 2/3 C. fat-free reduced-sodium chicken broth, divided
• 1/2 C. chopped yellow onion
• 1 egg white
• 2 C. puffed brown rice cereal
• Salt
• Red pepper flakes
• 1/4 C. evaporated fat-free milk
• 1 tsp. arrowroot powder
• Olive Oil cooking spray
• 1/4 C. no-sugar spiced cranberry sauce

1. Heat the oven to 375 degrees. In a large bowl, mix the turkey breast and ground beef. In a blender, combine 1/3 cup of chicken broth, onion and egg white. Blend until finely chopped about 15 seconds. Add puffed rice and blend to make a thick paste.
2. Add egg mixture to the meats, then season with salt and red pepper flakes as desired. Divide mixture into 20 even mounds, about 1 T. each.
3. Coat a saute pan with cooking spray and heat over med.-high. Add meatballs and cook 1 to 2 min. per side, or until browned on the bottoms. Remove from pan. Add remaining chicken broth to pan and bring to a simmer. In a small bowl, mix evaporated milk with arrowroot, then stir into chicken broth. Cook and stir for about 10 seconds, then return meatballs to the pan. Place pan in oven and bake 8 to 10 min. Cook the sauce in saute pan over med. heat for 1 to 2 min. or until slightly thickened. Spoon sauce over the meatballs and serve.
4. Makes 20 meatballs in 40 min.

extralean ground turkey breasts, ground beef, chicken broth, yellow onion, egg, puffed brown rice cereal, salt, red pepper, milk, arrowroot powder, olive oil cooking spray, nosugar

Taken from www.epicurious.com/recipes/member/views/swedish-meatballs-50174759 (may not work)