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Archive for March 2nd, 2011

These were fabulous – very moist and tasty. Making the meatballs was slightly labor-intensive, as these were quite sticky during formation. But worth the effort. I loved this classic dish.

Scandinavian meatballs (from About.com, modified slightly by me)

1 pound lean ground turkey

1 small freshly grated onion

1/2 cup panko bread crumbs

2 tablespoons potato starch or cornstarch

1 teaspoon salt

1/4 teaspoon ground pepper

1/4 teaspoon nutmeg for meatball mixture and 1/8 teaspoon to add to gravy

1/8 teaspoon allspice

2 slightly beaten eggs

1/2 cup almond milk

1/2 cup potato starch or cornstarch to roll meatballs in before pan frying them

2 cups chicken broth

2 tablespoons potato starch to thicken gravy

3 tablespoons margarine for browning meatballs

In large mixing bowl, combine the turkey, grated onion, panko, 2 tablespoons potato starch or cornstarch, seasonings, and eggs. I use a food processor to thoroughly combine ingredients. Add almond milk. Process for 1 minute.

Shape meat mixture into about 1 1/2″ – 2″ balls and dust each meatball with potato starch or cornstarch. Heat margarine in a large heavy skillet. Brown meatballs in batches, turning to evenly brown.

Remove browned meatballs from skillet to drain on a plate. Leave pan drippings from brown meatballs in the skillet. Whisk 2 tablespoons potato or cornstarch into 1/2 cup of broth. Add this mixture along with the remaining broth to the skillet. Add 1/4 teaspoon nutmeg to gravy. Whisk and simmer over medium heat until the mixture thickens. Add browned meatballs and simmer on low for about 15 minutes.

Makes about 2 dozen.

 

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