BETTER THAN IKEA—SWEDISH MEATBALLS (LIGHTENED UP)

By Tonja Engen • March 21, 2018 0 Comments

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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

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Serves 4

  • 1 pound Ground Turkey
  • 1/4 cup Panko Bread Crumbs
  • 1 tablespoon minced Parsley
  • 1/4 teaspoon ground Allspice
  • 1/4 teaspoon ground Nutmeg
  • 1/2 cup minced Onion
  • 1 teaspoon Garlic Powder
  • 2 teaspoons Salt
  • 1/2 teaspoon Pepper
  • 1 Egg
  • 1 tablespoon Olive Oil
  • 5 tablespoons Butter
  • 3 tablespoons Flour
  • 2 cups Chicken Broth
  • 1/2 cup Half-n-Half or Heavy Cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon White Wine Vinegar
  • 1 teaspoon Dijon Mustard
  1. In a bowl, combine ground turkey, panko, parsley, allspice, nutmeg, onion, garlic powder, salt and pepper, and egg. Mix until combined.
  2. 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.
  3. 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.
  4. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

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