6 Scleroderma-Friendly Recipes

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5. Swedish Meatballs

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Many scleroderma patients find they cannot easily digest red meat, so this recipe uses ground turkey. The meatballs should be made in advance so they can chill in the refrigerator for a while, which helps them to keep their form when baked.

Ingredients (serves 6):
2 pounds ground turkey
1 cup bread crumbs
2 egg whites
¼ tsp nutmeg
½ tsp ground allspice
½ tsp salt
2 Tbsp oil
1 cup water
3 Tbsp cornstarch
3 cups low-sodium chicken broth
1 Tbsp Worcester sauce
1 Tbsp fat-free sour cream
Salt and pepper

Method:
To make the meatballs, mix the turkey, breadcrumbs, allspice, salt and egg whites in a large bowl and then form into one-inch balls using wet hands. Arrange on a greased baking sheet and place in the refrigerator until you’re ready to bake.

Preheat the oven to 350ºF. When ready, heat the oil in a large skillet and brown the meatballs over a medium heat. Then transfer the meatballs to a large baking dish and bake in the oven for 20 minutes.

While the meatballs are baking, combine the water and the cornstarch in a bowl and set to one side. In a large pan mix the Worcester sauce and beef broth together and bring to the boil, add the cornstarch mixture and turn the heat to low and stir until the sauce has thickened. When ready, take off the heat and stir through the sour cream, pour over the cooked meatballs and serve with your choice of accompaniment.

Discover some of the most frequently asked questions about scleroderma here. 

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