Swedish Meatballs with Lingonberry Jam and Mashed Potatoes
These beautiful meatballs are made with ground turkey. The meatballs and gravy are made in one pan for easy clean up.
Ingredients
- 4 tablespoons Greek yogurt (allow to come to room temp)
- 6 scallions (also called green or spring onions) sliced and greens separated from whites
- 1 pound Russet Potatoes, peeled and cubed
- 20 ounces ground turkey
- 2 pasture-raised organic eggs
- ½ cup plain bread crumbs
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- Sea salt and freshly ground black pepper, to taste
- 6 tablespoons salted butter (separated)
- 1/4-1/2 cup milk or cream
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 4 tablespoons lingonberry jam
- 4 tablespoons olive oil for pan
Instructions
Prep the yogurt, potatoes, and scallions:
- Let the yogurt come to room temperature while you prep other ingredients.
- Trim the root ends from the scallions; thinly slice the scallions. Reserve the white parts for the potatoes, the green parts for the meatballs. Set aside.
- Peel the potatoes; cut into two inch chunks
Cook the potatoes:
- Place a medium size pot of salted water on high heat. Add potatoes and bring to a boil. Cook until a fork can pierce the potatoes easily. While potatoes cook, prep meatballs.
Prep the meatballs:
- In a medium bowl, whisk together the egg, bread crumbs, allspice, nutmeg and the 3/4 of green parts of the scallions. Add the turkey, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 2-inch meatballs (you should have about 12 meatballs)
Cook the meatballs:
- Place a large pan over medium heat and allow to heat for two minutes, warm 3 tablespoons olive oil until hot but not smoking. Add the meatballs and cook for 5-7 minutes until golden. Turn meatballs and cook until golden brown on the other side but not yet cooked through, 5 to 7 minutes. Transfer to a paper-towel-lined plate. Pour off any excess oil but do not clean the pan.
Make the gravy:
- In the pan used for the meatballs, melt 4 tablespoons butter over medium heat. Whisk in the flour and cook roux until golden, 2 to 3 minutes. Whisk in the chicken stock; bring to a boil over medium-high heat, whisking constantly, until thickened, 2 to 3 minutes. Turn off heat. Gradually add the yogurt, about 1 Tablespoon at a time, whisking between additions until smooth. Season to taste with salt and pepper. Add the meatballs into the gravy; cover with a lid or foil and cook over low heat until cooked through, 5-8 minutes.
Finsih the potatoes:
- When potatoes are soft, strain in a colander, pour into a large bowl. Add 1/4 cup cream or milk, 2 tablespoons butter and white parts of scallions. Use a hand mixer or potato masher and mash until creamy. If need add more cream. Mix until smooth. Season to taste with sea salt and pepper.
Serve:
- Transfer the potatoes to individual plates. Top with the meatballs and gravy. Garnish with remaining green scallions. Serve the jam on the side.