SWEDEN: Turkey Swedish Meatballs over Egg Noodles and Cabbage and Cranberry

Turkey Meatballs over Egg Noodles

1.5 lbs ground turkey

2 egg yolks

3/4 cup seasoned breadcrumbs

1 teaspoon salt

1/4 cup milk

1/4 teaspoon allspice

1/4 teaspoon nutmeg

2 tablespoon butter

1/4 cup all-purpose flour

3 cups beef broth

1/4 cup heavy cream

8 ounces egg noodles

1. Heat a medium saucepan with boiling water

2. In another saucepan, cook egg noodles as directed

3. In a mixing bowl, combine first 7 ingredients. Shape into 1 1/2 inch meatballs and set aside on a baking sheet

4. In a sauté pan, heat butter to medium high. Brown meatballs on all side working in batches if need be. Remove meatballs to boiling water

5. Add flour to butter in sauté pan. Whisk until browned. Slowly stream in beef broth, until it thickens. Add cream.

6. When meatballs are cooked all the way through, use a slotted spoon to return them to the pan. Sauté 2 minutes.

7. Serve over noodles
   

Cabbage and Cranberry

1 cup cabbage, finely shredded

¾ cup whole cranberry sauce

1 tablespoon lemon juice

salt

1. Combine all of the ingredients together. Chill for 4-8 hours. Can be made the night before.

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FUN FACTS:

• You can visit Sweden's Ice Hotel, which often resembles a palace, and spend a night or two in this winter wonderland.

• Every year, Swedes celebrate Midsummer (Midsommar) on the twenty-third of June. On this longest day, in many parts of Sweden the sun never sets.

• Sweden is so good at recycling, they import waste from other countries.