Swedish Turkey Meat Balls Wzucchini Food

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.

SWEDISH TURKEY MEAT BALLS W/ZUCCHINI

Steps:

• 1. If you make the meat balls average size which would be about half the size I made that would give you less calories per meat Balls. So keep that in mind if you are watching calories.
• 2. Process Bread crumbs in food processor, and set aside till needed. PREHEAT OVEN TO 400 DEGREES F.
• 3. Grate zucchini and leave till needed. Zucchini not only is healthy for you, but they add moisture to the meat Balls. With the onions and Zucchini, I DID NOT ADD ANY OTHER LIQUID to the meat ball and they were very moist & tasty.
• 4. Add the ground turkey to a large bowl, then add the bread crumbs, spices, zucchini, beaten egg and finely chopped onions.
• 5. Mix together in bowl and shape into desired size meat balls. These meat Balls average 147 calories each, with 13 grams of carbs, 6 grams of fat, 11 protein, 343 Mg of sodium, 4 grams of sugar, & 2 grams of fiber per meat Ball. I used MY FITNESS PAL TO CALCULATE THE CALORIES.
• 6. These are what the bread crumbs looked like after processing.Spray a shallow baking pan with non stick cooking spray, and add meat balls, leaving space between each till you are finished. I forgot to take a picture.
• 7. Place in preheated 400 degree F. oven and bake for 30 to 45 minutes until meat balls are done.
• 8. To make the gravy, melt the butter in a large skillet, over medium high heat, add the flour and stir till blended and it forms a paste. Add the beef stock, and blend with a small whisk to prevent lumps. Combine the yogurt and half & half in a separate small bowl, and whisk till blended together, then add to gravy. Season with steak seasoning, add more according to taste if needed. Now add meat balls and simmer over very low heat, for 15 to 20 minutes, stirring to prevent sticking to bottom of skillet. Serve over pasta or rice and garnish with chopped fresh chive if desired. A separate Recipe showing how to make the gravy has already been posted showing picture steps. So look for it. Enjoy.

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.

TURKEY ZUCCHINI MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Heat vegetable oil in a medium saucepan over medium-high heat. Saute zucchini and onion until softened, about 8 minutes. Add garlic; cook for 2 minutes. Remove from heat and let mixture cool to room temperature.
• Soak bread in a small bowl with milk until milk is absorbed, about 2 minutes. Remove bread and gently squeeze out excess milk. Place bread in a food processor and pulse until mixture forms fine crumbs resembling wet sand.
• Combine ground turkey with the sauteed zucchini mixture, bread crumbs, oregano, salt, pepper, and nutmeg in a large bowl. Add eggs, Parmesan cheese, and parsley; mix thoroughly. Form mixture into 12 large meatballs using a large ice cream scoop.
• Place 1/3 cup flour in a shallow dish. Dredge meatballs in flour and place 1 inch apart in the prepared baking pan. Drizzle olive oil over meatballs.
• Bake in the preheated oven until meatballs are lightly browned on top and no longer pink in the center, 30 to 38 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).

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.