epicurious4.3
Swedish-Style Turkey Meatballs
These tender turkey meatballs swimming in gravy are ready to be served up with mashed potatoes and sweet-tart cranberry jam.
👥 10 Servings⏱️ Prep & Cook: 1h 30m👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●pot
- ●dutch oven
- ●baking sheet
- ●oven
- ●whisk
- ●spatula
📝 Preparation Steps
1
Mix 2 small onions, coarsely grated, 2 cups panko, and ½ cup whole milk in a large bowl to combine. Add 2 large eggs, 2 lb. ground turkey, ½ tsp. ground allspice, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; season generously with freshly ground pepper. Mix well, then let sit ⏱️ 20 minutes for breadcrumbs to hydrate.
panko2 cupslarge eggs2. ground turkey2 lbFreshly ground pepper
2
Meanwhile, heat 1 lb. fresh or frozen cranberries, 1 cup orange marmalade (about one 13-oz. jar), lemon juice, and a pinch of kosher salt in a large saucepan over medium-high until bubbling. Continue to cook, stirring occasionally and mashing to burst cranberries, until thickened and jammy, 10–⏱️ 12 minutes longer. Transfer jam to a small bowl (it will thicken more as it cools).
. fresh or frozen cranberries1 lborange marmalade (about one 13-oz. jar)1 cup
3
Heat ⅓ cup extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium. Working one at a time, scoop out golf-ball-size portions of meat mixture (it will be sticky, so use a #50 cookie scoop if you have one) and form into 1½"-diameter balls. Working in batches, arrange meatballs in a single layer in pot (about 12 per batch) and cook, turning halfway through with a slotted spoon and adjusting heat as needed if browning too quickly, until deeply browned on 2 sides, about ⏱️ 3 minutes. Transfer to a rimmed baking sheet as you go (meatballs will still be uncooked inside). Pour out any excess fat in pot and discard. Remove any charred bits remaining in pot if needed.
4
Melt 4 Tbsp. unsalted butter in same pot over medium heat. Add ¼ cup all-purpose flour and cook, whisking constantly, until golden brown, 3–⏱️ 4 minutes. Add 1 Tbsp. balsamic vinegar, 1 Tbsp. Worcestershire sauce, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and season generously with pepper; whisk to combine (mixture will seize and coagulate). Add 5 cups low-sodium chicken broth, ½ cup at a time, whisking constantly and incorporating completely after each addition before adding more (gravy will thicken and seize at first but smooth out as you go). Bring to a simmer (still over medium) and cook, stirring occasionally, until slightly thickened, 8–⏱️ 10 minutes.
. unsalted butter4 Tbsp. balsamic vinegar1 Tbsp. Worcestershire sauce1 Tbsplow-sodium chicken broth5 cups
5
Return meatballs to pot and cook, gently stirring occasionally with a heatproof rubber spatula (this will help to keep the meatballs from falling apart), until gravy thickens even further, 8–⏱️ 10 minutes.
6
Top meatballs and gravy with chopped parsley; season with more pepper. Serve with mashed potatoes and cranberry jam. Do Ahead: Jam can be made 1 week ahead; cover and chill. Meatballs can be formed 1 day ahead; arrange in a single layer in an airtight container. Cover and chill.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...