SWEDEN: Turkey Swedish Meatballs over Egg Noodles
Updated: Jan 26
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
Heat a medium saucepan with boiling water
In another saucepan, cook egg noodles as directed
In a mixing bowl, combine first 7 ingredients. Shape into 1 1/2 inch meatballs and set aside on a baking sheet
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
Add flour to butter in sauté pan. Whisk until browned. Slowly stream in beef broth, until it thickens. Add cream.
When meatballs are cooked all the way through, use a slotted spoon to return them to the pan. Sauté 2 minutes.
Serve over noodles
Cabbage and Cranberry
1 cup cabbage, finely shredded
¾ cup whole cranberry sauce
1 tablespoon lemon juice
Combine all of the ingredients together. Chill for 4-8 hours. Can be made the night before.
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