Swedish Meatballs

The Italian in me loves meatballs of any kind. But this yummy brown gravy is a delightful twist on a typical plate of meatballs and pasta.

Swedish Meatballs

Ingredients

• 1/4 cup panko bread crumbs
• 2 tbsp milk
• 1 tsp olive oil
• 1/2 medium onion, diced fine
• 1lb ground turkey
• 1/8 tsp allspice
• 1/8 tsp nutmeg 
• 2 tbsp butter
• 3 tbsp flour
• 1/4 cup dry white wine
• 2 cups beef broth
• 1 tbsp fat free half and half
• chopped parsley for garnish

In a large mixing bowl, combine the bread crumbs and milk. 

In a large skillet, heat the olive oil and sautee the onion until translucent. Remove the onions from the pan and add to the bread crumbs. Allow the onions to cool.

Add the ground turkey, allspice and nutmeg to the bowl. Season with salt and pepper. Combine all the ingredients in the bowl. Be careful not to over mix.

Heat the butter over medium high heat in the same skillet used to cook the onions. Using a small ice cream scoop, spoon out a portion of the meat mixture. Roll the ball between your palms and add to the pan. Repeat until all the meatballs are formed and in the pan. Brown on all sides and remove from the pan. 

Sprinkle flour into the pan and stir to combine with the butter. Cook for one to two minutes. Whisk in the white wine and cook until the wine has evaporated. Over medium heat, whisk in the beef broth in small increments to ensure a smooth sauce. Season to taste with salt and pepper. Return the meatballs to the sauce and finish cooking through. 

Just before serving, stir in the half and half.

Serve the meatballs over a bed of cooked rice or egg noodles and garnish with parsley.

Serves 4

Notes from the Chef:

-Yes, I know, I use a lot of ground turkey meat; feel free to substitute ground beef

-Add seriously, pay attention to that whole whisking the sauce thing otherwise you'll end up with gravy clumps