Swedish Turkey Meatballs

I love ground turkey and I’m always on the hunt for new, good recipes to try. I found this recipe on Food Network and I’m so glad I tried it. Matt and I really enjoyed this dish and will definitely be making it again.

Be sure to check out the link to the original recipe. The recipe below includes all of the changes I made.

INGREDIENTS:

For the meatballs:
Vegtable Oil

1 small onion, finely chopped

3/4 cup bread crumbs

1 large egg

1/4 teaspoon ground allspice

1 teaspoons salt

1/2 teaspoon black pepper

1 pounds ground turkey

For pan sauce:

1 tablespoon butter

1/3 cup medium-dry sherry

1 cup chicken stock

1 tablespoon flour

1 cup half-and-half

2 teaspoons Worcestershire sauce

2 bay leaves

Salt and freshly ground black pepper

DIRECTIONS:

For the meatballs:

Heat 1 teaspoon oil in a large skillet over medium-high heat. Saute onions until soft and translucent. Set onions aside to cool and wipe skillet clean.In a large mixing bowl combine the cooled onions with remaining meatball ingredients. Form the mixture into 1 1/2-inch balls. Heat 2-3 tablespoons oil in skillet over medium-high heat. Brown the meatballs on all sides.

For the pan sauce:

Set meatballs aside. Add the butter to the pan and melt. Add the sherry and chicken stock, to deglaze the pan. Whisk in the instant flour and cook until sauce thickens. Add the half-and-half, Worcestershire and bay leaves. Bring to a simmer, whisking often until thickened. Season, to taste, with salt and pepper. Add meatballs back to the pan, cover and simmer for 25 minutes. Discard bay leaves before serving.