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Swedish-style turkey meatballs with mushrooms

7
Points®
Total Time
54 min
Prep
25 min
Cook
24 min
Serves
4
Difficulty
Easy
Searching for that taste of Scandinavia? Look no further. With this recipe for Swedish-style turkey meatballs with mushrooms, you'll be transported right there. Instead of using breadcrumbs, this meatball recipe calls for a different technique: You'll have to soak your own bread in milk then squeeze all the milk of it. Next, chop up the soggy bread, and then add it to the meat mixture. It might sound unconventional, but it sure is delicious. And if you want to take those Scandinavian flavors to the next level, place 1 tablespoon of lingonberry preserves to the side of each serving.

Ingredients

Reduced-calorie wheat bread

1 slice(s)

Fat free skim milk

¼ cup(s)

Uncooked 93% lean ground turkey

16 oz

Table salt

¾ tsp

Black pepper

¼ tsp

Ground nutmeg

¼ tsp

Ground allspice

⅛ tsp

Unsalted butter

1 tsp

Uncooked onion

¼ cup(s), chopped, finely chopped

Mushrooms

10 oz, sliced

All-purpose flour

2 Tbsp

Reduced sodium chicken broth

1¼ cup(s)

Reduced fat sour cream

2 Tbsp

Fresh parsley

2 Tbsp, chopped flat-leaf parsley

Instructions

  1. Place bread in shallow bowl. Add milk and let stand until bread softens, about 5 minutes. Squeeze bread dry; discard milk. Finely chop soaked bread.
  2. Place turkey, bread, ½ teaspoon salt, pepper, nutmeg, and allspice in large bowl; mix gently just until combined. With damp hands, shape turkey mixture into 16 (1¼-inch) meatballs.
  3. Spray large skillet with nonstick spray and set over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer meatballs to plate.
  4. Melt butter in skillet. Add onion and cook, stirring to scrape up browned bits from bottom of pan, until tender, about 2 minutes. Add mushrooms and remaining ¼ teaspoon salt; increase heat and cook, stirring occasionally, until vegetables are browned and liquid evaporates, 5–6 minutes.
  5. Whisk flour and broth together in medium bowl; stir into mushroom mixture. Stir in meatballs and bring to boil. Reduce heat and simmer, covered, stirring occasionally, until meatballs are cooked through, about 8 minutes. Remove skillet from heat; gently stir in sour cream and parsley until blended.
  6. Serving size: 4 meatballs and ½ cup sauce

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