2007-04-25

Swedish Turkey Balls

Traditional Swedish meatballs are made from a mixture of ground beef and pork using bread soaked in milk as a binder. In this version, I use ground turkey with flax seed meal, which improves both the structure and the brownness of the meatball. The flax seed meal does have a distinctive nutty flavor, so I've also increased the spices to compensate. The result is a truly authentic tasting Swedish meatball! My Ama would be proud.

2 Tbs dairy free margarine
1/2 onion, very finely chopped
1-1/2 lbs. ground turkey
3 Tbs finely chopped flat-leaf parsley OR 1 Tbs dried parsley
1 Tbs flax seed meal
1/4 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1 tsp. lemon juice
1 C hot chicken stock

Saute onion in 1 Tbs margarine until soft, then remove from heat. Combine all ingredients except remaining margarine and chicken stock in bowl and stir until mixed well. (Remember to wash hands and sanitize surfaces after handling raw poultry.)

Shape turkey mixture into balls 1-1/2 to 2 inches in diameter. Saute in remaining margarine over medium high heat until brown on all sides. Add chicken stock, then cover with lid and simmer over low heat for 10 to 15 minutes until cooked through.

Serve with potatoes or over egg-free noodles. The chicken stock makes a fantastic pan sauce.
Update: You may also enjoy Italian Meatballs with Angelhair Pasta.

1 comment:

bbuckenroth said...

I've made these twice now - they are great. Add a little ligonberry sauce on the side and you'll think you're in IKEA!!