Swedish meatballs better than Ikea’s?
Ground turkey and the addition of pita pieces makes this version even more tasty
Here’s a simple comfort food recipe that will put dinner on the table and kitchen skills in your back pocket.
Let’s start with the meatballs, made traditionally tender with a moistened breadcrumb mixture called a panade.
Because we’re using pita from the Dinner in Minutes Pantry (check it out online), it can go right into the pan with sautéed onion and a little broth.
The meat for Ikea-type Swedish meatballs is a blend of ground pork and beef; dark-meat ground turkey stands in here instead, and we think that it makes this version even more tender.
Allspice seems to be the required element for classic Swedish meatballs, and we learned in testing that a little of it is all you need.
Egg yolk goes in, but not its egg white; save it to create a foamy cocktail or spiced nuts.
Be sure to brown those meatballs on all sides, because what they leave behind in the skillet will inform the sauce, which comes next.
Stir flour into the melted butter and browned bits in the pan (called the fond), then broth; the added fish sauce and mustard lend an instant and enhancing flavour boost.
Serve with wide ribbons of zucchini and squash, or with egg noodles.
And top with a dollop of lingonberry jam.
SWEDISH TURKEY MEATBALLS
12 oz (340 g) frozen ground turkey, preferably dark meat
4 tbsp (60 mL) unsalted butter
1 small onion
1/2 whole-wheat pita (6-inch/15 cm)
1-1/2 cups (375 mL) plus 2 tablespoons (30 mL) chicken broth, preferably no-salt-added
1/4 tsp (1 mL) ground allspice
1/4 tsp (1 mL) garlic powder
1/2 tsp (2.5 mL) kosher salt
1/2 tsp (2.5 mL) freshly ground black pepper
1 large egg yolk
2 tbsp (30 mL) flour
2 tsp (10 mL) fish sauce
2 tsp (10 mL) Dijon mustard
1/2 cup (125 mL) sour cream
Handful fresh parsley leaves, for garnish
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 (15 mL) of the butter in a medium non-stick 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 (30 mL) 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 1 1/4 inches (3 cm) in diameter.
Melt 2 tablespoons (30 mL) 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 (15 mL) of butter to the skillet; as soon as it melts, stir in the flour to form a paste (roux). Pour in the 1-1/2 cups (375 mL) 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. 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.