Monday, April 2, 2012
My first menu item of the week is Swedish Meatballs. This recipe is from the Eating Well magazine that all the other wonderful meatball recipes came from. I very much enjoyed this dish, and it will be a regular in our house.
1/2 cup finely chopped onion
1/4 dry whole-wheat breadcrumbs
3/4 tsp salt, divided
1/2 tsp freshly ground pepper
1/4 tsp freshly grated nutmeg
1/4 tsp ground cardamom
8 oz. ground turkey breast
8 oz. ground pork
1 tbs extra virgin olive oil
1 lb. button mushrooms, sliced (I used cremini)
1 14oz. can reduced-sodium chicken broth (I used beef broth)
1/4 AP flour
1/2 cup sour cream
1/4 cup finely chopped flat-leaf parsley
1 tbs lingonberry or seedless raspberry jam (I used cherry preserved)
1. Combine onion, breadcrumbs, 1/4 tsp salt, pepper, nutmeg and cardamom in a large bowl. Add turkey and pork; gently mix to combine (do not overmix). Create 20 meatballs.
2. Heat oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally and reducing the heat if the pan gets too hot, until almost cooked through, 10-12 minutes. Transfer to a plate.
3. Add mushrooms to the pan and increase heat to medium-high. Cook, stirring occasionally, until their liquid has been released and evaporated, 8-10 minutes.
4. Whisk broth and flour in a bowl and add to the pan along with the meatballs. Bring to a simmer and cook until the meatballs are just cooked through and the sauce is thickened, about 2 minutes. Remove from the heat. Add the sour cream, parsley, jam and the remaining 1/2 salt to the sauce; gently stir until combined.