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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 16 |
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Pseudo Swedish meatball type recipe - only with less fat and lots more flavor. Everyone loves these, young and old. Ingredients:
3 slices white bread |
1/2 cup milk |
1/2 cup onion, finely minced |
1 garlic clove, finely minced |
1/2 cup parmesan cheese, fresh, finely grated (no substitutes) |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
1 teaspoon sage, ground |
1 teaspoon fresh rosemary, finely chopped (don't substitute dried) |
2 lbs ground turkey, 93% (or as lean as possible) |
1 tablespoon butter |
1 1/2 tablespoons flour |
1 cup chicken broth, good quality, low sodium |
2 teaspoons beef bouillon, better than bouillon brand (no substitutes) |
3/4 cup water |
1 garlic clove, sliced in half |
1/2 teaspoon sage, ground |
1 sprig rosemary (optional) |
3 tablespoons half-and-half cream |
Directions:
1. MEATBALLS: Preheat oven to 350 degrees F.
2. In stand mixer, combine bread and milk.
3. Let stand until milk is fully absorbed, then mix until bread breaks apart.
4. Add next 7 ingredients (onion, minced garlic, Parmesan, salt, pepper, sage, chopped rosemary), and mix until combined.
5. Add turkey, and mix until just combined. (Overmixing results in tougher meatballs.).
6. Roll into 1 to 1 1/2 inch balls, and place on baking sheet lined with silicone or parchment.
7. Bake 35-40 minutes until meatballs begin to show some color.
8. SAUCE: In a skillet, on low heat, melt butter and add flour.
9. Whisk until combined and cooked slightly (no need to brown).
10. Raise heat to medium, and whisk in chicken broth, water and “Better Than Bouillon” until smooth, and mixture starts to simmer and thicken.
11. Add garlic, sage and rosemary, and simmer for one minute.
12. Turn off heat, and add half & half.
13. Strain sauce through a sieve to remove garlic & herbs, and return to skillet.
14. Remove meatballs from oven, add to skillet, and mix with sauce.
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