Swedish meatballs with lingonberry jam and mashed potatoes
35 – 45 Minutes
Swedish meatballs aren’t exclusive to a certain Scandinavian furniture store. Called köttbullar, they’re beloved throughout Sweden, especially at the holidays. Gently spiced with allspice and nutmeg, they double as a warming main course, or a passed appetizer for an easy cocktail party. If you feel up for entertaining, serve them with the lingonberry jam and toothpicks for guests to help themselves; save the gravy and mashed potatoes for dinner the next night. For the ultimate gravy, add the yogurt slowly, at room temperature, or the sauce can break.
- 2 tablespoons Greek yogurt
- 3 scallions
- ½ pound Yukon Gold potatoes
- 10 ounces ground turkey
- 1 pasture-raised organic egg
- ¼ cup whole wheat panko
- Meatball spice blend (allspice - nutmeg)
- Fresh flat-leaf parsley
- 2 tablespoons unsalted butter
- 1½ tablespoons all-purpose flour
- 1 cup chicken stock
- 2 tablespoons lingonberry jam
Prep the yogurt, potatoes, and scallions
- Let the yogurt come to room temperature.
- Trim the root ends from the scallions; thinly slice the scallions. Reserve the white parts for the potatoes, the green parts for the meatballs.
- Peel the potatoes; thickly slice them.
Cook the potatoes
Prep the meatballs
- Drain the turkey on a paper-towel-lined plate.
Cook the meatballs
Make the gravy
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Calories: 720, Protein: 39 g, Total Fat: 45 g, Monounsaturated Fat: 20 g, Polyunsaturated Fat: 3 g, Saturated Fat: 14 g, Cholesterol: 205 mg, Carbohydrates: 41 g, Fiber: 4 g, Added Sugar (lingonberry jam): 3 g, Sodium: 470 mg
Contains: wheat, milk, eggs