How is it Monday again already?? The weekend sure did fly by and I am definitely not ready for it to be over. I spent very little time at home, much to Bubba's dismay, until Sunday. And unfortunately I seem to have caught some sort of stomach bug...so I didn't drag myself out of bed until about 6 pm. Understand my dismay that the weekend is gone now?
I actually intended to make these meatballs for dinner on Saturday, but I was at the Rodeo all afternoon and night, so they were put off until today. Despite not feeling well, I dragged myself into the kitchen to fix some dinner and I'm so glad I did! The flavors were mild, but delicious and I loved the sauce! There was plenty leftover for me to bring for lunch today, so I get to enjoy it twice. Score for me!
Swedish Turkey Meatballs
Slightly Adapted from Pampered Chef: 29 Minutes to Dinner Volume 2
- 1/4 cup minced onions
- 1/2 cup Panko breadcrumbs
- 1 lb lean ground turkey
- 1 egg, lightly beaten
- 1/2 tsp allspice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp olive oil
- 3 Tbsp all-purpose flour
- 2 Tbsp butter
- 1 14 oz can beef broth
- 1/3 cup half and half
- Parsley for garnish
- Wide egg noodles (if desired)
- In a medium bowl, combine onion, Panko, turkey, egg and spices until just combined.
- Heat oil in a skillet on medium heat. Form turkey mixture into 1-inch balls and cook until browned on each side, about 6-8 minutes.
- If using egg noodles, cook according to package instructions.
- Remove to a plate, and add flour and butter to the skillet. Whisk until a smooth paste forms. Slowly add in half and half and beef broth, stirring until mixture comes to a simmer.
- Return meatballs to skillet, cover with a lid and cook 5 more minutes, until cooked through. Serve meatballs and sauce over egg noodles (or rice, or other choice of side), sprinkle with chopped parsley and enjoy!