Latest posts by Emma-Louise Cooke (see all)
- Berry Sunflower Cakes – getting ready for summer in the kitchen! - October 13, 2015
- Stir Fried Chilli Basil Chicken and Cashew Omelet By Emma-Louise Cooke - September 10, 2015
- Spicy Lentil and Sweet Potato Cottage Pie By Brisbanite Emma Louise Cooke - August 13, 2015
500g ground turkey
Freshly ground sea salt and black pepper
1/4 tspn ground cinnamon
1/4 tspn ground nutmeg
1/4 tspn ground cloves
1/3 cup spelt breadcrumbs
1 large egg, whisked
20mls grapeseed oil
1 x 20ml tblspn grapeseed oil
1 small onion, diced
2 cloves garlic, crushed
2 x 20ml tblspns unsalted butter
2 x 15ml tblspns flour
1 low sodium chicken stock cube dissolved in 310mls boiled water (1 1/4 cups)
2 tspns Dijon mustard
Shake of Worcestershire sauce
120mls low fat sour cream
Handful flat leaf parsley, chopped finely
Mashed potato, bread or rice to serve
Place all ingredients except oil into a glass mixing bowl and gently combine, using very clean hands (or use a spoon if you prefer). Don’t over-mix. Roll into balls using a heaped kitchen tablespoon (about 2.5cm in diameter). You should have 16 all up.
Heat oil in a non-stick pan over high heat and add meatballs carefully, using tongs to turn until golden brown and sealed and almost cooked through – you may need to turn the heat down a little if they start to burn. Remove meatballs onto a plate.
Using the same pan, turn heat to medium/low, then add oil to the pan; add onion and garlic and stir until onion is transparent. Add butter until hot then add flour and stir for a minute or so. Add 1 cup prepared hot stock, stirring to pick up the bits on the base of the pan. Allow to reduce a bit, simmering for a minute or two, then add mustard and Worcestershire sauce, stirring to combine then add sour cream and simmer until thickened – add the remaining 1/4 cup of stock if you feel it’s too thick. Add in meatballs and simmer for a few minutes to cook completely and heat through.
Take off pan, add parsley and stir through. Serve with a side such as rice, mash or veggies or as a main. Enjoy your Swedish Meatballs!
Cooking time: Cooking plus prep 30 minutes
Serves: 4 with sides such as rice, mash and
other veggies or 2 as a main on its own.