Swedish-Style Turkey Meatballs
1 hr10 servings
Browned turkey meatballs in a silky gravy, served with tart cranberry jam and mashed potatoes.
| 2 small onions, coarsely grated | Mix onion, panko & milk; add eggs, turkey, allspice & salt; season with pepper; rest 20 min | Return meatballs to gravy; simmer 8–10 min until thickened | Season with pepper; serve with parsley & mashed potatoes | |
| 200 g panko | ||||
| 120 ml whole milk | ||||
| 2 large eggs | ||||
| 900 g ground turkey | ||||
| ½ tsp ground allspice | ||||
| 2 tsp Diamond Crystal or 1¼ tsp Morton kosher salt (for meatballs) | ||||
| 450 g fresh or frozen cranberries | Simmer cranberries, marmalade, lemon juice & salt until jammy, 10–12 min | |||
| 320 g orange marmalade | ||||
| 3 Tbsp fresh lemon juice | ||||
| Pinch of kosher salt (for jam) | ||||
| 80 ml extra-virgin olive oil | Brown meatballs in oil, 3 min per batch; transfer to sheet | |||
| 60 g unsalted butter | Make roux with butter & flour, 3–4 min; add vinegar, Worcestershire & salt | Whisk in broth ½ cup at a time; simmer until thickened, 8–10 min | ||
| 30 g all-purpose flour | ||||
| 1 Tbsp balsamic vinegar | ||||
| 1 Tbsp Worcestershire sauce | ||||
| 1 tsp Diamond Crystal or ½ tsp Morton kosher salt (for gravy) | ||||
| 1.2 L low-sodium chicken broth | ||||
| Freshly ground pepper |
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