Swedish Meatballs

Serves: 4

Your rating: None (4 votes)

These ingredients are:
corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

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.

Ingredients

Preparation

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.

Notes

Lingonberry jam is a traditional accompaniment, passed at the table. Feel free to substitute red currant jelly or even sour cherry preserves.

Learn more about our recipes. View guidelines »

More about: turkey

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login