Swedish Meatballs

Swedish Meatballs
Recipe by Christina Provo

Yields 4 servings

Ingredients -

3 tablespoons butter
2 1/2 cups finely chopped onions
1/2 cup quick oats
1/4 cup finely chopped parsley, plus extra for garnishing
3 cloves garlic, minced
1 large egg
2 teaspoons coarse salt
1/4 teaspoon ground nutmeg (freshly ground is preferable)
1/4 teaspoon ground allspice
1/4 teaspoon ground white pepper
1 pound ground turkey
4 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
1 3/4 cup chicken broth
1/2 cup sour cream
1/2 teaspoon coarse salt
12 ounces dry egg noodles

Directions -
  1. Melt the butter in a large skillet over medium heat. When it foams and sizzles, add the onions. Cook for 30 minutes until caramelized, stirring occasionally. Reduce the heat if the onions are charring. Remove from pan, making sure to remove every bit of onion.

  2. While the onions cook, prepare the ground turkey. In a large bowl, add the oats, chopped parsley, and garlic. Stir in the egg, salt, spices, and pepper, then gently mix in the turkey, being careful not to overmix. Set aside; stir in 1/3 cup caramelized onions when they have finished cooking.

  3. Bring a large pot of salted water to a boil. In the same skillet the onions were cooked in, heat 2 tablespoons oil until hot. Working in two batches, form half the turkey mixture into balls a little smaller than a golf ball. Sear meatballs for 4 minutes on both sides. Remove to a platter. Repeat with remaining turkey mixture and oil.

  4. If skillet is dry, add another 1 1/2 tablespoons of oil. Otherwise, whisk flour into remaining oil and stir for 30 seconds. Slowly pour in chicken broth and whisk until smooth, followed by sour cream. Season with 1/2 teaspoon coarse salt. Add meatballs back to skillet; cover, reducing heat to maintain a simmer, and cook for 15 minutes. Remove from sauce.

  5. Cook pasta according to package directions until al dente. Drain. Add noodles to sauce and toss to coat. Divide between plates and serve with meatballs.
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