I've been working on a Swedish Meatball recipe for a while. I've been piecing together recipes and have gotten pretty close to what I want. It's all about the sauce now, finding the balance between creamy and flavorful but not too thick or including cream of anything soup.
Swedish Turkey Meatballs
Ingredients:
2 slices sandwich bread (or 1/2 cup breadcrumbs)
1/4 cup milk
3 Tablespoons butter, divided
1 medium onion, chopped
1 pound ground turkey
1 large egg
1/4 teaspoon grated nutmeg
1 teaspoon ground allspice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 Tablespoons all-purpose flour
3 cups beef broth
3 Tablespoons sherry
1 Tablespoon Worcestershire sauce
2-3 Tablespoons sour cream
Preheat oven to 375 degrees.
Line a baking sheet with foil, and spray with cooking spray.
In the bowl of your mixer, or any large bowl, tear the bread into small pieces (or breadcrumbs) and soak with the milk. Allow to sit for a few minutes.
In a large saute pan (big enough to put all the meatballs in at the end, melt 1 Tablespoon of butter and saute the onion until soft.
To the milk and bread mixture, add the onion, ground turkey, egg, nutmeg, allspice, salt and pepper. If you have fresh nutmeg to grate, it makes a huge difference. I grate mine on the fine microplane.
Add the sherry, Worcestershire and sour cream. If you have real sherry for drinking, use that. Or use the cheap cooking sherry from the market, like I did.
Once the meatballs are cooked, add them to the sauce and cook until sauce has reduced and thickened slightly.
From my taste tester (aka Jon): "Swedish meatballs are the best meal. And tacos."
Swedish Turkey Meatballs
Ingredients:
2 slices sandwich bread (or 1/2 cup breadcrumbs)
1/4 cup milk
3 Tablespoons butter, divided
1 medium onion, chopped
1 pound ground turkey
1 large egg
1/4 teaspoon grated nutmeg
1 teaspoon ground allspice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 Tablespoons all-purpose flour
3 cups beef broth
3 Tablespoons sherry
1 Tablespoon Worcestershire sauce
2-3 Tablespoons sour cream
Preheat oven to 375 degrees.
Line a baking sheet with foil, and spray with cooking spray.
In the bowl of your mixer, or any large bowl, tear the bread into small pieces (or breadcrumbs) and soak with the milk. Allow to sit for a few minutes.
In a large saute pan (big enough to put all the meatballs in at the end, melt 1 Tablespoon of butter and saute the onion until soft.
To the milk and bread mixture, add the onion, ground turkey, egg, nutmeg, allspice, salt and pepper. If you have fresh nutmeg to grate, it makes a huge difference. I grate mine on the fine microplane.
Turn on the mixer (or stir with a big spoon), until fully combined. About 1-2 minutes on low. Do not overmix, because the meat can get tough, and no one wants tough meat.
Using your hands, portion out and roll the meatballs. Mine were about 1-1 1/2 inches diameter. I made 27 total. You can try to use a spoon or a mini scoop, but it's just easier with your hands.
Bake meatballs for 25 minutes, or until cooked through.
With about 10 minutes left in your meatball cooking time, heat the remaining 2 Tablespoons of butter in the saute pan over medium heat. Add the flour and whisk to make a roux. Slowly add the beef broth, whisking constantly, and cook until thick.
Once the meatballs are cooked, add them to the sauce and cook until sauce has reduced and thickened slightly.
I served these over whole wheat egg noodles and asparagus. When I put the meatballs in the sauce, I turned on the water to boil. I added the egg noodles and cut asparagus and cooked for about 5 minutes.
From my taste tester (aka Jon): "Swedish meatballs are the best meal. And tacos."
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