Ingredients
-
3
-
1/2
-
1
-
3
-
1
-
-
1/4
-
1/4
-
1/4
-
3
-
1/4
-
1
-
2
-
-
Directions
Turkey Swedish Meatballs, Copyright 2013 Television Food Network, G P All rights reserved , Copyright 2013 Television Food Network, G P All rights reserved
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Steps
|
1
Done
|
Preheat the Oven to 375 Degrees F. Butter a Rimmed Baking Sheet and Set Aside. |
|
2
Done
|
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. |
|
3
Done
|
Add the Turkey, Bread, Egg, 1 1/2 Teaspoons Salt, 1/2 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. |
|
4
Done
|
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 Doeuvres or Over Egg Noodles as a Main Course. |
