Swedish Turkey Meat Balls

Recipe courtesy Dave Lieberman
TOTAL TIME: 50 min
Prep: 15 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 to 6 servings as an appetizer
LEVEL: Intermediate

ingredients

FOR THE MEATBALLS:
  • 1/4 to 1/3 cup vegetable oil
  • 1 medium onion, finely food processed
  • 10 ounces challah bread, food processed to crumbs (about 3 1/2 cups)
  • 1 large egg
  • 1/2 teaspoon ground allspice
  • 2 teaspoons salt
  • 25 grinds freshly ground black pepper
  • 1 3/4 to 2 pounds ground turkey
FOR PAN SAUCE:
  • 1 tablespoon butter
  • 10-ounces button mushrooms, sliced
  • 1/3 cup medium-dry sherry
  • 1 cup chicken stock
  • 1/4 cup instant flour (Recommended: Wondra)
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat oven to 375 degrees F.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Saute onions until soft and translucent. Set onions aside to cool and wipe skillet clean.

In a large mixing bowl combine the cooled onions with remaining meatball ingredients. Form the mixture into 1 1/2-inch balls.

Heat remaining oil in skillet over high heat. Brown the meatballs on all sides.

Set meatballs aside. Add the butter and mushrooms to the pan and saute until lightly browned, about 3 minutes. Add the sherry and chicken stock, to deglaze the pan. Sprinkle in the instant flour and cook until sauce thickens. Add the half-and-half, Worcestershire and bay leaves. Bring to a simmer, whisking often until thickened. Season, to taste, with salt and pepper. Remove pan from heat, add meatballs back to the pan. Bake in the oven for 25 minutes. Discard bay leaves.

Serve meatballs with preserves.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 2 reviews

  • on April 10, 2012

    Flag

    It got good reviews from the family. I did not have any sherry - so I used white cooking wine but I think the sherry is needed for enhanced flavor. I also had to 1/2 the breadcrumbs and spices because my package of Turkey was only 1lb but I used the correct amounts for the sauce and I think that worked very well. I will make this again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 18, 2011

    Flag

    This recipe is awesome! I used 2lbs of ground turkey breast and the meatballs were moist and tender. I would double the amount of sauce though if you are going to use that much meat, there was not a lot left in the pan. The gravy was very flavorful and it was not that hard to do. I really enjoyed it and I am sure that this one will be a staple in my home.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.