Swedish Meatballs
MAKES: serving
Ingredients
1 egg
1 Tbsp whole milk
1 tsp salt
1 tsp ground pepper
1/2 tsp ground nutmeg
1/2 tsp ground allspice or cardamom
1/2 cup onion, finely diced
1 garlic clove, crushed or finely diced
1-1/2 lbs ground turkey
1/4 cup oat flour or whole wheat breadcrumbs
2 cups cooked egg noodles (measure after cooking)
Sauce
1 Tbsp olive oil
1 cup onion, chopped
3 cups mushrooms, sliced
3 Tbsp flour
2 cups beef stock
1/4 cup plain Greek yogurt
Seal salt and pepper to taste
2 tsp dried parsley
Directions
Preheat oven to 350°F. In a large bowl, add egg, milk, salt, pepper, nutmeg, allspice, onion, and garlic. Whisk until well combined. Add ground turkey and oat flour (or breadcrumbs). Mix well.
Form into 1-inch meatballs and place on baking sheet. Bake for 20 minutes, or until center is no longer pink. Remove meatballs from oven and transfer to a plate, reserving pan drippings.
Add drippings to a large sauté pan over medium-high heat. Add 1 Tbsp olive oil, onions, and mushrooms. Sauté until onions are translucent and mushrooms are soft. Sprinkle 3 Tbsp flour over the onion/mushroom mixture and cook until the flour is no longer dry, 1-2 minutes, whisking continuously to avoid burning.
Whisk in beef stock, yogurt, salt, pepper, and parsley. Continue whisking until smooth and thickened. Continue cooking until it's just beginning to simmer, about 3 minutes. Reduce heat to medium. Adjust seasonings if needed.
Add meatballs to sauce. Toss to coat. Allow to simmer for 5-10 minutes.
Divide into 4 equal servings. Serve each over 1/2 cup egg noodles.