Turkey Swedish MeatballsI was watching a show on the Food Network the other day and they were making Swedish Meatballs, which happen to be my husband’s favorite. I had never made them, so it was a great time to give it a try. Alton Brown’s recipe is the one I referenced, and of course I
made changes, the the biggest was using ground turkey breast instead of the suggested ground beef and pork combination. I prefer ground turkey and it’s so much healthier.
These Swedish Meatballs are very tender and the gravy is intoxicating. I use both beef and chicken broth in mine for a more robust gravy along with a few more flavor components. I served them with mashed potatoes and corn, which made for another comfort food combination. They would be equally as good with a thicker rice noodle or a few slices of gluten free toast. Enjoy.
Ingredients
- 3 slices fresh Udi’s multi grain bread (or your favorite)
- 1/4 cup milk
- 3 tablespoons butter, divided
- 1/2 cup finely chopped onion
- 1-2 tsp fine sea salt
- 1 – 1.25 lb pkg ground turkey breast
- 1 egg and 1 egg yolk
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup all-purpose gluten free flour
- 1 – 14.5 oz can organic low salt beef broth
- 1 – 14.5 oz can organic low salt chicken stock
- 1 tsp Worcestershire sauce
- 1/4 cup heavy cream
- Salt and pepper
- Garlic powder
Directions
Preheat oven to 325 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a large saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and 1 tsp salt and sauté until the onions are soft. Remove from the heat and set aside.
In a large glass bowl, with your hands, combine the bread and milk mixture, ground turkey, both eggs, 1 teaspoon of sea salt, black pepper, allspice, nutmeg, and onions. Combine well ensuring the spices and bread are evenly mixed into turkey.
Form into 1” balls, they are very moist and delicate so you need to roll gently. Place onto a large plate until all are rolled.
Heat the remaining butter in the saute pan over medium heat. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof covered casserole dish using a slotted spoon and place in the preheated oven.
Preheat oven to 325 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a large saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and 1 tsp salt and sauté until the onions are soft. Remove from the heat and set aside.
In a large glass bowl, with your hands, combine the bread and milk mixture, ground turkey, both eggs, 1 teaspoon of sea salt, black pepper, allspice, nutmeg, and onions. Combine well ensuring the spices and bread are evenly mixed into turkey.
Form into 1” balls, they are very moist and delicate so you need to roll gently. Place onto a large plate until all are rolled.
Heat the remaining butter in the saute pan over medium heat. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof covered casserole dish using a slotted spoon and place in the preheated oven.
In the same sauté pan used to cook the meatballs, decrease the heat to low and add the flour to the pan. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef and chicken broth and whisk until the sauce begins to thicken. Add the cream, Worcestershire sauce, salt and pepper to taste, and the garlic powder and continue to cook until the gravy reaches the desired consistency. Pour over the meatballs in the casserole dish and cover, returning to oven for 10 minutes or until ready to serve. Serve with mashed potatoes and corn.
