Meatloaf & Meatballs These Swedish meatballs are made with a combination of lean ground turkey breast and ground pork, flavored with nutmeg and cardamom and simmered in a creamy mushroom sauce. Serve over a brown rice pilaf spiked with almonds and currants or whole-wheat egg noodles. 5 servings, 4 meatballs & 2/3 cup sauce Freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before reheating. Ingredients Total Time: 50 minutes Meastball receipe: 1/2 cup finely chopped onion 1/4 cup dry whole-wheat breadcrumbs, (see Tip) 3/4 teaspoon salt, divided 1/2 teaspoon freshly ground pepper 1/4 teaspoon ground cardamom, (optional) 8 ounces ground turkey breast 8 ounces ground pork Sauce receipe: 1 tablespoon extra-virgin olive oil 1 pound button mushrooms, sliced 1 14-ounce can reduced-sodium chicken broth 1/4 cup all-purpose flour 1/2 cup reduced-fat sour cream 1/4 cup finely chopped flat-leaf parsley 1 tablespoon lingonberry or seedless raspberry jam(optional-for a sweet flavor) Directions: Combine onion, bread crumbs, 1/4 teaspoon salt, pepper, and cardamom (if using) in a large bowl. Add turkey and pork; gently mix to combine (do not overmix). Using a scant 2 tablespoons for each, make about 20 meatballs. Heat oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally and reducing the heat if the pan gets too hot, until almost cooked through, 10 to 12 minutes. Transfer to a plate. Add mushrooms to the pan and increase heat to medium-high. Cook, stirring occasionally, until their liquid has been released and evaporated, 8 to 10 minutes. Whisk broth and flour in a bowl and add to the pan along with the meatballs. Bring to a simmer and cook until the meatballs are just cooked through and the sauce is thickened, about 2 minutes. Remove from the heat. Add sour cream, parsley, jam and the remaining 1/2 teaspoon salt to the sauce; gently stir until combined.
Posted on: Fri, 07 Mar 2014 08:33:09 +0000
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