5
Turkey Swedish
Meatballs
What was old is new and popular again,
and that is true with this classic dish.
These are sure to please everyone,
Swedes and non-Swedes alike.
Setting: Brown/Sauté
Makes about 32 meatballs
1
/
3
cup milk (whole or reduced fat)
2 slices sandwich bread, torn into
1-inch pieces
1 medium celery stalk, finely chopped
2 pounds ground turkey
1 medium onion, peeled and finely
chopped
1½ teaspoons sea or kosher salt
¼ teaspoon ground white pepper
1 teaspoon baking powder
¼ teaspoon ground allspice
2 pinches ground nutmeg
1 large egg, beaten
3½ tablespoons unsalted butter, divided
3 tablespoons unbleached,
all-purpose flour
4 cups chicken broth, low sodium
1
/
3
cup sour cream
1. Put the milk into a large liquid measuring
cup and add the bread. Let soak; reserve.
2. While the bread is soaking, combine the
celery, turkey, onion, salt, pepper, baking
powder, spices and egg in a large mixing
bowl. Squeeze the milk out of the bread
and add the bread (discarding the milk) to
the turkey mixture. With gentle hands, mix
together until fully combined. You want to
mix as little as possible, because if you
over-mix, the meatballs will be tough. Form
into 1-inch meatballs.
3. Put ½ tablespoon of the butter into the
cooking pot of the Multicooker set to
Brown/Sauté at 375˚F. Once the butter melts
and is hot and foamy, add the meatballs in
about four batches so not to overcrowd the
pan (overcrowding the pan will lead to poor
browning and bring down the heat).
4. Turn the meatballs every minute or two until
fully browned. Remove, reserve and repeat
with remaining meatballs. Once all are
browned, remove and reserve together.
5. Prepare the gravy. Add the remaining butter
to the cooking pot. Once it is melted and
foamy, stir in the flour. Stirring constantly
with a wooden spoon, cook until the butter/
flour mixture is lightly browned. Once it is
browned, slowly stir in the broth. Bring to a
boil and let cook until thickened, about 10
minutes. Reduce heat to 300°F and stir in
the sour cream.
6. Put all of the reserved meatballs into the
cooking pot with the gravy. Raise heat to
350°F and bring to a boil. Let boil for about
10 minutes to coat the meatballs with the
thickened gravy.
7. Reduce heat to 250°F and keep on this
temperature until ready to serve. (Note: the
meatballs can be served right after boiling
in Step 6. This additional time is optional,
but adds to the flavor and cohesiveness of
the dish.)
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