Author Notes
Ok, I have never made Swedish Meatballs before—and I have been missing out. These were pretty amazing. I know there are a zillion different recipes in the land of Swedes, so here I’ve chosen to lighten them up using ground turkey and chicken stock and adjusted the seasonings to up the flavor. With our Minnesota winter still in full force, these little magnificent gems are going to help you beat the March blues. —Tonja Engen
Ingredients
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1 pound
Ground Turkey
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1/4 cup
Panko Bread Crumbs
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1 tablespoon
minced Parsley
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1/4 teaspoon
ground Allspice
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1/4 teaspoon
ground Nutmeg
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1/2 cup
minced Onion
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1 teaspoon
Garlic Powder
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2 teaspoons
Salt
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1/2 teaspoon
Pepper
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1
Egg
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1 tablespoon
Olive Oil
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5 tablespoons
Butter
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3 tablespoons
Flour
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2 cups
Chicken Broth
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1/2 cup
Half-n-Half or Heavy Cream
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1 tablespoon
Worcestershire sauce
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1 teaspoon
White Wine Vinegar
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1 teaspoon
Dijon Mustard
Directions
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In a bowl, combine ground turkey, panko, parsley, allspice, nutmeg, onion, garlic powder, salt and pepper, and egg. Mix until combined.
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Roll into golf ball-sized meatballs. In a large skillet over medium-heat add olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown, 7-10 minutes. Transfer to a plate and cover with foil.
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Add 4 Tablespoons butter and flour to skillet and whisk 2 minutes. Slowly stir in chicken broth and cream. Add Worcestershire sauce, vinegar, and dijon mustard and bring to a simmer for 5 minutes until sauce starts to thicken. Salt and pepper to taste.
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Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.
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