Swedish Turkey Meatballs
12 ounces frozen ground turkey, preferably dark meat
4 tablespoons (1⁄2 stick) unsalted butter
1 small onion
1⁄2 whole-wheat pita (6-inch)
11⁄2 cups plus
2 tablespoons chicken broth, preferably no-salt-added
1⁄4 teaspoon ground allspice
1⁄4 teaspoon granulated garlic (aka garlic powder)
1⁄4 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1 large egg yolk
2 tablespoons flour
2 teaspoons fish sauce
2 teaspoons Dijon mustard
1⁄2 cup sour cream Handful fresh parsley leaves, for garnish Instructions: Place the ground turkey on a paper-towel-lined plate (discard its packaging); microwave on defrost, as needed, until the block is no longer solid.
Meanwhile, melt 1 tablespoon of the butter in a medium nonstick skillet over medium heat. Cut the onion into small dice and transfer to the skillet; cook for 3 to 5 minutes, until it becomes translucent.
Tear the pita into very small pieces, adding them to the skillet as you work. Add the 2 tablespoons of broth and stir; cook for a minute or two, until the pieces have softened. Transfer the onion-pita mixture to a mixing bowl.
Add the defrosted ground turkey, allspice, garlic powder, salt, pepper and the egg yolk; use your clean hands to gently incorporate. Grease your palms with cooking-oil spray, then use your hands to shape the mixture into about 15 meatballs that are 1¼ inches in diameter.
Melt 2 tablespoons of the butter in the same skillet, over medium heat. Add half the meatballs and cook for about 8 minutes, turning them as needed so they brown evenly. Transfer them to a plate. Add the remaining meatballs; cook and transfer to the same plate.
Add the remaining tablespoon of butter to the skillet; as soon as it melts, stir in the flour to form a paste (roux). Pour in the 1½ cups of broth, the fish sauce and mustard, stirring constantly, to form a sauce.
Increase the heat to medium-high, so the sauce thickens a bit. Remove from the heat and stir in the sour cream until well blended. Taste, and add more salt and/or pepper, as needed.
Return all the meatballs to the pan and place over medium-low heat; cover and cook so they have warmed and are cooked through.
Coarsely chop the parsley leaves. Scatter them over each portion of meatballs and sauce. Serve hot.
Nutrition (based on 4 servings): Calories: 380; Total Fat: 29 g; Saturated Fat: 14 g; Cholesterol: 165 mg; Sodium: 500 mg; Carbohydrates: 12 g; Dietary Fiber: 1 g; Sugars: 3 g; Protein: 18 g.