Swedish meatballs with creamy mushroom sauce
This take on the classic recipe was inspired by my Swedish heritage. Hints of cinnamon and nutmeg offer subtle undertones of flavor, while ground turkey keeps them lighter. The key to the meatballs is the right amount of moisture—enough for the meatballs to hold together, but sticky enough that you need to keep your hands wet while rolling them out. We love them served over egg noodles or made bite-sized, and served as an appetizer.
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 large yellow onion, finely diced
Kosher salt, to taste
Freshly ground black pepper, to taste
2 large cloves garlic, minced
3 large eggs, beaten
3 tablespoons ketchup
3 tablespoons mustard
3 tablespoons Worcestershire sauce
2 cups plain breadcrumbs, or more as needed
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 cup fresh flat-leaf Italian parsley, minced
1/2 cup water, or more as needed
2 pounds ground turkey
Creamy mushroom sauce
4 tablespoons unsalted butter
4 portobello mushroom caps, gills removed, diced
4 tablespoons flour
6 cups low-sodium beef stock
1/2 cup whole milk, at room temperature
Preheat oven to 400°F.
In a sauté pan, heat butter and olive oil over medium heat. Add onions and cook until softened, about 10 minutes. Season with salt and pepper. Add garlic and cook for another minute. Set aside to cool.
Meanwhile, in a large bowl, combine eggs, ketchup, mustard, Worcestershire sauce, breadcrumbs, cinnamon, nutmeg, parsley, and water and season with salt and pepper. When onions are cool, add to mixture and combine. Add turkey, and mix using your hands until combined. Add more water if mixture is too dry or more breadcrumbs if too fragile. Form a small test patty from mixture and cook in pan that had onions and garlic in it (this will allow you to test flavor and adjust if desired).
Drizzle enough olive oil to just cover bottom of 1-2 baking sheets. Season oil with salt and pepper. Form turkey mixture into about 24 meatballs and place on baking sheet. Cook for 30-35 minutes, turning once, until meatballs are cooked through and browned.
While meatballs cook, make creamy mushroom sauce.
In a Dutch oven, heat butter over medium heat. Add mushrooms and cook until softened, about 10 minutes. Season with salt and pepper. Add flour and stir combine. Cook until flour is incorporated, 1-2 minutes. Add stock and cook until sauce begins to thicken, 20-25 minutes. Stir in whole milk and continue to cook until sauce has thickened, another 10 minutes or so. Add meatballs to sauce, stir, and keep over low heat until ready to serve.