Turkey

Swedish Meatballs

Growing up, our version of Swedish meatballs were, well not really Swedish meatballs

Don’t get me wrong, they were delicious, but they were basically little breaded meatballs that we dipped in mustard

The first time I had real Swedish meatballs was during the Food and Wine festival in Epcot

The were in a rich and creamy gravy and were served with Lingonberry jam on the side and they were delicious

I just knew I had to make these

You may be asking yourself what is Lingonberry jam?

It is a Swedish delicacy that tastes like a cross between blueberry jam and cranberry sauce

It provides a nice sweet yet tart contrast to the rich meatballs and gravy

Though most recipes out there call for beef, pork and veal I’m using 3 pounds of ground turkey

20161108_171948-1

Next we will need 1 onion, 4 egg yolks, 2 tablespoons of Dijon mustard, 1 teaspoon of allspice, 1 teaspoon of freshly grated nutmeg and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

20161108_171900-1

You will also need 3 pieces of potato bread soaked in milk

20161108_172000

Peel and finely chop the onion

Add 1 tablespoon of extra virgin olive oil to a pan over medium heat and sauté the onions until they are lightly browned and translucent, around 5-6 minutes

Remove from the heat and set aside to cool

Separate the egg yolks and add them to the ground meat

I know our doggy likes a nice egg white omelette

Squeeze the excess milk from the bread and discard, break the bread up and add it to the meat along with the Dijon mustard, allspice and nutmeg

Add in your kosher salt, ground black pepper, garlic powder and onion powder

20161108_173209

I have to have my herbs so I’m going to chop about 1/2 cup of fresh parsley and add that also

Add in the cooled off onions

20161108_174429

Using your hands gently mix all the ingredients together

If the mixture doesn’t bind you can add 1/2 cup of plain bread crumbs

Using 1/4 cup measure start scooping out the meat mixture and line them up on a sheet pan lined with waxed paper

Go back and roll them into balls between the palms of your hands

Preheat your oven to 350 F

In a large pan melt 1/2 stick over butter over medium heat

20161108_175439

Brown the meatballs in batches being careful not to over crowd them

You can “swoosh” the pan around to help them maintain their shape, but I’m not overly concerned

Whether round, square or hexagonal they will still taste great

Once browned remove to a sheet pan

When they are all browned place the sheet pan in the oven and cook for 15-20 minutes or until just done

For the gravy we will need 3 cups of beef stock

We used our Homemade beef Stock

We will also need 1/2 cup of heavy cream, 2 tablespoons of flour and 1 tablespoon of Gravy Master

20161108_182443

Drain off the excess fat from the browning pan and melt 1 tablespoon of butter

Sprinkle in the flour and whisk until lightly browned and bubbling

Whisk in the stock

Bring to a boil, then lower the heat to a simmer and cook 5-6 minutes or until it has reduced slightly and thickened

Whisk in the heavy cream

Bring to a boil, then reduce heat to a simmer

Taste and reseason the sauce with salt and pepper if necessary

Add your meatballs back into the pan

Bring to a boil, lower the heat and simmer for 10-15 minutes

20161108_184700

Remove from heat and sprinkle with 1/2 cup of fresh chopped parsley

20161108_185545

We served these with egg noodles and Lingonberry jam

20161108_191224

Enjoy!!!

Simply Sundays! ~ Swedish Meatballs

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

For the meatballs

3 pounds of ground turkey

3 pieces of potato bread soaked in milk

1 onion

4 egg yolks

2 tablespoons of Dijon mustard

1 teaspoon of allspice

1 teaspoon of freshly grated nutmeg

1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

1/2 cup of plain breadcrumbs (if needed to bind the meat)

For the gravy

1 tablespoon of butter

2 tablespoons of flour

3 cups of beef stock

1 tablespoon of Gravy Master

1/2 cup of heavy cream

Optional

egg noodles

Lingonberry jam

Directions

Peel and finely chop 1 onion.  Add 1 tablespoon of extra virgin olive oil to a pan over medium heat and sauté the onions until they are lightly browned and translucent, around 5-6 minutes.  Remove from the heat and set aside to cool

Soak 3 pieces of potato bread in milk.  Squeeze excess milk out of the bread and discard, break up the bread and add to the ground meat along with 4 egg yolks, 2 tablespoons of Dijon mustard, 1 teaspoon of allspice, 1 teaspoon of freshly grated nutmeg and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder.  Chop 1/2 cup of fresh parsley and add to the meat along with the cooled off onions. Using your hands gently mix all the ingredients together

Using 1/4 cup measure start scooping out the meat mixture and line them up on a sheet pan lined with waxed paper.  Go back and roll them into balls between the palms of your hands. Preheat your oven to 350 F

In a large pan melt 1/2 stick over butter over medium heat.  Brown the meatballs in batches being careful not to over crowd them. Once browned remove to a sheet pan.  When they’re are all browned place the sheet pan in the oven and cook for 15-20 minutes or until just done

Drain off the excess fat from the browning pan and melt 1 tablespoon of butter.  Sprinkle in the flour and whisk until lightly browned and bubbling. Whisk in the stock.  Bring to a boil, then lower the heat to a simmer and cook 5-6 minutes or until it has reduced slightly and thickened. Whisk in the heavy cream.  Bring to a boil, then reduce heat to a simmer Taste and reseason the sauce with salt and pepper if necessary

Add your meatballs back into the pan.  Bring to a boil, lower the heat and simmer for 10-15 minutes.  Remove from heat and sprinkle with 1/2 cup of fresh chopped parsley.  Serve with egg noodles and Lingonberry jam (optional)

© Simply Sundays 2016
All rights reserved

Tools used in this recipe

Simply Bamboo Cutting Board

Pyrex Basics Pie Plate

Pyrex Glass Measuring Cup Set

Royal Classique Measuring Cups and Spoons Set with Soft Silicone Handles for Easy Grip

Lodge Cast Iron Pan

Wilton Cyclone Whisk

1 comment on “Swedish Meatballs

  1. Those look yumolicious! 🍁🍂🌾

Leave a Reply

%d bloggers like this: