Just Perfect Turkey Swedish Meatballs Food

TURKEY-APPLE SWEDISH MEATBALLS

Steps:

• Make the meatballs: Pulse the bread in a food processor to make fine crumbs. Add the milk and Worcestershire sauce and pulse to make a paste; set aside.
• Heat the butter and vegetable oil in a large nonstick skillet over medium heat; add the shallots and cook, stirring, until golden brown, about 8 minutes. Add the apple, garlic, cinnamon, 1 teaspoon salt and a few grinds of pepper and cook until the apple is tender, about 3 minutes. Stir in the breadcrumb mixture and cook, stirring, until thickened, about 4 minutes. Transfer to a large bowl and let cool completely.
• Add the turkey and egg to the bowl and beat with a mixer on lowspeed until well combined, about 4 minutes. Cover and refrigerate at least 30 minutes.
• Preheat the oven to 425 degrees F and coat a baking sheet with cooking spray. Dampen your hands and form the meat mixture into 36 balls (about1 inch each). Arrange on the prepared baking sheet and bake until lightly browned, 15 to 20 minutes.
• Meanwhile, make the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and whisk to make a smooth paste, about 3 minutes. Gradually whisk in the chicken broth, then add the Worcestershire sauce. Cook, whisking, until slightly thickened, about 5 minutes. Add the meatballs and simmer until firm and cooked through, about 10 minutes. Serve over mashed potatoes and top with parsley and/or chives.

SWEDISH MEATBALLS (SVENSKA KOTTBULLAR)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
• Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
• Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
• To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.

TURKEY SWEDISH MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish lightly with cooking spray.
• Heat olive oil in a small skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Let cool briefly, about 5 minutes.
• Combine onion mixture, turkey, bread crumbs, egg, 1 tablespoon Worcestershire sauce, 1 1/2 teaspoon parsley, allspice, and nutmeg in a large bowl; mix well to combine. Form mixture into 1-inch meatballs. Transfer to baking dish.
• Bake in the preheated oven until meatballs are cooked through, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Pour beef broth into a jar with a tight-fitting lid. Add flour; seal and shake vigorously until flour is dissolved.
• Pour beef broth mixture into a large skillet over medium-high heat. Add 1 tablespoon Worcestershire sauce, 1 1/2 teaspoon parsley, black pepper, and salt. Bring to a boil, stirring frequently. Reduce heat to medium and simmer, stirring occasionally, until thickened, 2 to 3 minutes. Reduce heat to medium-low; stir in sour cream and meatballs. Cover and simmer, stirring occasionally, until flavors combine, 10 to 15 minutes.

THE BEST TURKEY MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
• Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
• Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

SWEDISH TURKEY MEATBALLS

Steps:

• Mix ground turkey, bread crumbs, egg, Parmesan cheese, garlic, and Italian seasoning by hand in a large bowl. Form mixture into 1 1/2-inch meatballs.
• Place beef broth in a microwave-safe container and microwave on high until hot, about 2 minutes. Whisk flour into beef broth until smooth.
• Melt butter in a large skillet over medium heat. Add meatballs, in batches if necessary, and cook until browned on all sides, about 2 minutes per side. Reduce heat to low. Pour in beef broth slowly over meatballs. Stir in heavy cream, Worcestershire sauce, and black pepper. Cook, stirring occasionally, until meatballs are cooked through, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain. Serve meatballs and sauce over noodles.

SWEDISH TURKEY MEATBALLS

Steps:

• Combine the first ten ingredients and shape into 1 1/2" meatballs.
• In a large non-stick Dutch oven, brown meatballs in 1 tbsp of butter, turning carefully every few minutes to brown all sides, maintaining meatball shape.
• Add chicken broth and simmer for 15 minutes.
• Add white sauce.
• (Note: I have used cream gravy or 2 cans cream soup such as mushroom or chicken to substitute for the white sauce. Both options work very well.) Stir, heat and serve over hot cooked egg noodles.

SWEDISH MEATBALLS (HOMEMADE IKEA MEATBALLS)

Steps:

• Grate onion using a standard box grater (see video).
• Scrape onion and juices into bowl. Add bread and mix well - onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
• Add remaining Meatball ingredients EXCEPT oil. Mix well.
• Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 - 30 meatballs. Then roll into shape.

ONE-POT SWEDISH MEATBALLS WITH EGG NOODLES

Steps:

• In large bowl, mix beef, bread crumbs, onion, 2 tablespoons of the parsley, 1 teaspoon of the salt, the pepper and allspice until well combined. Add milk, Worcestershire sauce and egg. Shape mixture into 12 (2-inch) meatballs.
• In 5-quart Dutch oven, melt butter over medium-high heat. Add meatballs; cook 8 to 11 minutes, gently turning occasionally, just until browned on all sides.
• Add broth, whipping cream and remaining 1 teaspoon salt; heat to boiling. Stir in noodles; return to boiling. Reduce heat; simmer 15 to 18 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked and sauce is thickened. Stir in remaining 2 tablespoons parsley.

SWEDISH MEATBALLS

Steps:

• Put 1 tbsp rapeseed oil in a frying pan over a medium heat. Add the onion and fry for 10 mins or until soft and translucent. Add the garlic and cook for 1 min. Leave to cool.
• Mix the cooled onions, pork mince, egg yolk, a good grating of nutmeg and the breadcrumbs in a bowl with your hands until well combined. Form into 12 balls and chill for 15 mins.
• Heat the remaining oil in a frying pan and fry the meatballs for 5 mins over a medium heat, turning often until golden. Pour over the stock and bubble for 8-10 mins or until it has reduced a little. Stir through the mustard and yogurt.
• Steam the greens for 5 mins or until tender. Serve the meatballs with the greens and a dollop of the sauce.

TURKEY SWEDISH MEATBALLS

Steps:

• Preheat oven to 350°F.
• In small skillet, heal olive oil over med. heat. Add onion and garlic, and saute 2-3 minutes. Let cool 5 minutes.
• In medium mixing bowl, combine turkey, onions and garlic, egg, breadcrumbs, 1 T. worcestershire sauce, 1/2 T. parsley, allspice, and nutmeg.Shape meat mixture into 1" balls and place in baking dish. Bake 25-30 minutes, or until cooked through.
• Pour into a jar with a tight fitting lid beef broth and flour.Shake vigorously until flour is dissolved.
• Pour beef broth mixture into large skillet with lid and add remaining worcestershire and parsley,black pepper, and salt to taste.
• Heat to a boil over med.-high heat, stirring frequently. Reduce heat to medium and simmer until thickened, 2-3 minutes, stirring occasionally.
• Reduce heat to med-low and stir in sour cream. Add meatballs and cover. Simmer 10-15 minutes, stirring occasionally. Serve over egg noodles, if desired.

SWEDISH TURKEY MEATBALL STROGANOFF

Steps:

• Preheat oven to 350.
• In large bowl, combine eggbeaters, water, rolled oats, onion, salt, pepper, worcestershire sauce.
• Add ground turkey and mix it all well.
• Form into meatballs about 1" in diameter and place on a broiler pan.
• Bake for 25-30 minutes until meatballs are no longer pink in center.
• While meatballs are cooking, pour soup into a pot and dilute with 1 can of water.
• Add milk and stir.
• When the meatballs are done, add them to the gravy sauce and let cook together for about 15 minutes.

TURKEY SWEDISH MEATBALLS WITH CAULIFLOWER MASH

Steps:

• Combine the cauliflower and garlic in a large pot, cover with water and season with salt. Bring to a simmer and cook until tender, 15 to 17 minutes. Drain the cauliflower and put in a food processor. Add the sour cream, parmesan and butter; puree until smooth. Season with salt and pepper and return to the pot.
• Mix the turkey, onion, breadcrumbs, milk, parsley, mustard, salt, pepper, red pepper flakes, egg and yolk in a bowl.
• Roll the turkey mixture into 1-inch balls and place on a baking sheet. Refrigerate 10 minutes. Preheat the broiler. Broil the meatballs until browned, about 4 minutes.
• Combine the mustard, Worcestershire sauce and 2 cups broth in a large skillet over medium-high heat and bring to a boil. Stir in the allspice. Whisk the cornstarch and remaining ¼ cup broth in a small bowl, then whisk the mixture into the skillet and bring to a boil. Slowly add the milk, whisking constantly.
• Add the meatballs to the skillet. Simmer until cooked through and the sauce has thickened, 8 to 10 minutes. Serve the meatballs and sauce over the cauliflower mash. Top with parsley.

TURKEY SWEDISH MEATBALLS

Steps:

• Preheat the oven to 375 degrees F. Butter a rimmed baking sheet and set aside.
• Melt 1 tablespoon of the butter in a large straight-sided skillet over medium heat. Add the onions and cook until softened but not brown, about 5 minutes. Transfer the onions to a medium bowl and let cool.
• Add the turkey, bread, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, allspice and nutmeg to the onions and stir vigorously with a wooden spoon until the mixture becomes sticky, about 2 minutes. With clean, damp hands, roll the mixture into 1-inch balls (about 1 tablespoon) and place on the prepared baking sheet; clean and dampen hands as needed to prevent the mixture from sticking. Bake until the bottoms are slightly brown and the meatballs are firm, about 10 minutes.
• Wipe out the skillet and melt the remaining 2 tablespoons of butter over medium-high heat. Sprinkle in the flour and whisk to make a paste. Add the chicken broth and continue whisking until smooth. Bring to a boil over high heat, whisking occasionally, then reduce the heat to maintain a rapid simmer and cook until the sauce has thickened, about 8 minutes. Stir in the cream, Worcestershire and half the parsley and season with salt and pepper. Add the meatballs to the skillet and cook for 5 minutes to blend the flavors. Sprinkle with the remaining parsley and serve with lingonberry jam as hors d'oeuvres or over egg noodles as a main course.

TURKEY SWEDISH MEATBALLS

Steps:

• Preheat the oven to 375°F. Butter a rimmed baking sheet and set aside.
• Melt 1 tablespoon of the butter in a large straight-sided skillet over medium heat. Add the onions and cook until softened but not brown, about 5 minutes. Transfer the onions to a medium bowl and let cool.
• Add the turkey, bread, egg, 1½ teaspoons salt, ½ teaspoon pepper, allspice and nutmeg to the onions and stir vigorously with a wooden spoon until the mixture becomes sticky, about 2 minutes. With clean, damp hands, roll the mixture into 1-inch balls (about 1 tablespoon) and place on the prepared baking sheet; clean and dampen hands as needed to prevent the mixture from sticking. Bake until the bottoms are slightly brown and the meatballs are firm, about 10 minutes.
• Wipe out the skillet and melt the remaining 2 tablespoons of butter over medium-high heat. Sprinkle in the flour and whisk to make a paste. Add the chicken broth and continue whisking until smooth. Bring to a boil over high heat, whisking occasionally, then reduce the heat to maintain a rapid simmer and cook until the sauce has thickened, about 8 minutes. Stir in the cream, Worcestershire and half the parsley and season with salt and pepper. Add the meatballs to the skillet and cook for 5 minutes to blend the flavors. Sprinkle with the remaining parsley and serve with lingonberry jam as hors d'oeuvres or over egg noodles as a main course.

JUST PERFECT TURKEY SWEDISH MEATBALLS

Steps:

• Mix the ingredients from turkey to cinnamon and 1/2 teaspoon of the salt.
• Shape mixture into 16 meatballs.
• Heat the oil in a deep skillet until hot. Add meatballs and cook, turning, until browned on all sides, in batches if necessary. Remove the meatballs from the skillet.
• Add the flour to the drippings in the skillet and cook, stirring constantly, for 1 minute.
• Add broth and the remaining 1/4 tsp salt. Cook, stirring, until thickened.
• Mix in sour cream and heat through.
• Return the meatballs to the skillet and cook until cooked through, about 5 minutes.
• Garnish with parsley, if using.