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Swedish meatballs with lingonberry jam and mashed potatoes

Soy-Free

2 Servings, 720 Calories/Serving

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.

Ingredients

  • 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

Instructions

1

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.

2

Cook the potatoes

In a medium pot over medium heat, warm 1 tablespoon oil. Add the white parts of the scallions; cook until softened, 1 to 2 minutes. Add the potatoes and 1½ cups water, season generously with salt and pepper, and bring to a boil. Cook until soft, 10 to 12 minutes. Drain; return the potatoes to the pot and coarsely mash. Season to taste with salt and pepper. Cover to keep warm. While the potatoes cook, make the meatballs.

3

Prep the meatballs

  • Drain the turkey on a paper-towel-lined plate.
In a medium bowl, whisk together the egg, panko, meatball spice blend, and the 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 1-inch meatballs.

4

Cook the meatballs

In a large pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the meatballs and cook, turning once, until golden brown 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.

5

Make the gravy

In the pan used for the meatballs, melt the butter over medium heat. Whisk in the flour and cook 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. Remove from the heat. Gradually add the yogurt, about 1 teaspoon at a time, whisking between additions until smooth. Season to taste with salt and pepper. Add the meatballs; cook over low heat until cooked through, 4 to 5 minutes. Meanwhile:
  • Strip the parsley leaves from the stems; coarsely chop the leaves.

6

Serve

Transfer the potatoes to individual plates. Top with the meatballs and gravy. Garnish with the parsley and serve the jam on the side.

Nutrition per serving: 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

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