Dec 02 2010

Swedish Turkey Meatballs

Published by at 11:22 pm under Poultry

Swedish Turkey MeatballsIt’s BBWWB! Let’s celebrate with food! (Burak’s Birthday Week of Whimsical Blisses!)

This year for my husband’s birthday, I’ve dedicated a whole week of surprising home cooked meals to Burak. These dishes are inspired by our own memories together: some significant, some insignificant, some comical, some serious, some risky, some safe.

BBWWB Day One: On Monday, I featured a comfort food with a Thanksgiving twist, a dish inspired by our annual pilgrimage to the holy land, the holy land of furniture and house ware, 30 miles Northwest of Chicago in Schaumburg. Ikea. What would we have done without this blue and yellow pseudo- Swedish establishment with a parking lot the size of the Ottoman Empire? How could have Chat Computers become Chat Tech USA without the desks, shelves, and storage compartments so perfectly suited for a remodeling job on a budget? Where else would we have spent arduous hours picking out custom components to a build-it-yourself closet system that is now perfectly organizing my once shameful disarray of clothes, shoes, and more shoes? And inevitably hunger calls and must be answered. Swedish meatballs with lingonberry sauce and Mac n’ cheese, please!

Swedish turkey meatballs:
2 slices fresh white bread
1/4 cup milk
3 tablespoons butter
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
1 lb ground turkey
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups turkey broth
1/4 cup heavy cream
Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Cranberry-pomegranate Sauce

2 (8-ounce) packages cranberries, fresh or frozen
1 cup pomegranate seeds
1 orange, zest cut into strips and juiced
1/2 cup sugar
1 cinnamon stick
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving

Gouda Gruyere Mac n Cheese with bacon

1 1/2 cups Gruyere
1 1/2 cups Gouda
1/2 cu milk
1/4 cu chicken stock
1/4 teaspoon nutmeg
1 Tablespoon Dijon mustard
1 cup panko
1/2 cup butter
1/4 cup flour
1/4 cup chopped parsley
1 lb wholewheat penne

No responses yet

Trackback URI | Comments RSS

Leave a Reply