Turkey Swedish-Inspired Meatballs

Ingredients

Olive oil

½ cup minced white onion

2 cloves of garlic

1 pound ground turkey

3 slices fresh white bread, crusts cut off and chopped small

1 large egg

Kosher salt and freshly ground black pepper

¼ teaspoon cayenne pepper

¼ teaspoon ground nutmeg

¼ cup whole wheat flour

3 cups low-sodium chicken broth

¼ cup unsweetened soy milk

2 tablespoons chopped fresh flat-leaf parsley

Directions

1. Preheat the oven to 375°F. Lightly grease a rimmed baking sheet and set aside.
2. Heat 1 tablespoon of olive oil in a large straight-sided skillet over medium heat. Add the onions and garlic and cook until softened but not brown, about 5 minutes. Transfer the onions to a medium bowl and let cool.
3. Add the turkey, bread, egg, 1½ teaspoons salt, ½ teaspoon pepper, cayenne pepper and nutmeg to the onions and garlic. Stir vigorously with a wooden spoon until the mixture becomes sticky, about 2 minutes.
4. 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 – 15 minutes.
5. Wipe out the skillet and heat 2 tablespoons of olive oil 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.
6. Stir in the cream, half the parsley and season with salt and pepper.
7. Add the meatballs to the skillet and cook for 5 minutes to blend the flavors. Sprinkle with the remaining parsley.

Tip – Serve with lingonberry jam on the side of vegan mac’n’cheese and kale and swiss chard salad with lemon-fig dressing (see other recipes on the blog).