There are as many variations to this classic dish as there are Swedish grandmothers. This version is easily adaptable, but in particular, you might prefer to blend the mixture for up to 2 minutes with a mixer, for a firmer meatball.
- 1 pound ground dark turkey Add to list
- 1 egg Add to list
- 1/4 cup breadcrumbs Add to list
- 1/4 cup minced onion Add to list
- 2 teaspoons fresh chopped dill, plus additional for serving Add to list
- 1/4 teaspoon nutmeg Add to list
- 1/4 teaspoon allspice Add to list
- Salt and pepper, to taste Add to list
- 1/4 cup butter, divided Add to list
- 1/4 cup flour Add to list
- 2 cups beef broth Add to list
- 1/2 cup sour cream Add to list
- Cooked egg noodles or mashed potatoes, for serving Add to list
Combine turkey, egg, breadcrumbs, onion, dill, nutmeg, allspice, salt and pepper. Form into about 16 meatballs.
Melt half the butter in a deep skillet over medium heat. Add meatballs and cook until golden brown; remove to a plate and keep warm. Melt remaining butter in the skillet and stir in flour, cooking for 2 to 3 minutes, stirring constantly. Slowly whisk in beef broth, making sure there are no lumps. Bring to a simmer and stir in sour cream.
Return meatballs to the sauce and cook, covered, until meatballs are cooked through, about 20 minutes. Serve over egg noodles or mashed potatoes; sprinkle with dill to garnish.
Lingonberry jam is a traditional accompaniment, passed at the table. Feel free to substitute red currant jelly or even sour cherry preserves.
Recipe by, PCC Chef