The time had come around for a ground turkey meal. I just wasn't feeling burgers and meat loaf. I wanted something else. I thought about Swedish meatballs made with turkey. I have mucked around a bit with different ways of making them -all of them were totally inauthentic. Still, the idea of meatballs in gravy was speaking to me. It seemed like a really nice comfort food for someone who is recovering from a raging infection in her nether bits.
Swedish meatballs are traditionally seasoned with allspice, cooked in a somewhat creamy gravy, and then served with lingonberry jelly on the side. They're also made with beef. I'm dealing with a guy who is lactose intolerant and also claims beef irritates his widdle tum-tum so I leave tradition behind right out the gate.
My meatballs contained dried cranberries and were cooked in a "gravy" made in the style of a traditional veloute`. (Oh look! Last week's Top Chef has influenced me yet again.) I happened to have homemade chicken stock in the freezer, so I lucked out. I have taken to browning my meatballs in the oven because they hold their shape better and cook more evenly.
I added mushrooms and sherry to my sauce for a more complex flavor as well. I love sherry with mushrooms. In order to make these even more health-conscious, I served them over brown rice instead of noodles.
Meatballs in Mushroom Sauce
1/4 cup wholewheat bread crumbs
1/4 cup dried cranberries
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp salt
1 pound ground turkey breast
Olive oil for sauteeting
2 Tbl butter
2 Tbl flour
1 medium-to-large onion, diced (How much do you like onions?)
10 oz. sliced cremini musrhooms
4 cups chicken broth.
2 Tbl sherry2 Tbl chopped fresh parsley
Salt and pepper to taste
Heat oven to 350 degrees. Spray a baking sheet with cooking spray.
Mix togeher crumbs, cranberries, nutmeg and allspice. Give it a taste to make sure you like the seasoning, and then add the turkey and eggs. Mix well and shape into balls. Place on tray and cook 15 minutes.
Cook onion in a large pan until they begin to turn transparent. Add 'shrooms and cook till soft. Remove from pan.
Heat butter in pan with flour and cook until the floury taste is gone, but don't let it get dark. Whisk in chicken stock quickly, and keep stirring until thick. Add sherry and season with salt and pepper as needed. Add mushrooms, onions, and meatballs to the pan and cook till meatballs are heated through.