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Swedish meatballs with lingonberry jam and mashed potatoes
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Swedish meatballs with lingonberry jam and mashed potatoes

Soy-Free

4 Servings, 670 Calories/Serving

35 – 45 Minutes

Swedish meatballs aren’t exclusive to a certain Scandinavian furniture store. Called köttbullar, they’re beloved all over Sweden. For a silky-smooth gravy, slowly whisk in room-temperature yogurt or the sauce may separate.

Ingredients

  • ¼ cup Greek yogurt
  • 4 scallions
  • 1 pound Yukon Gold potatoes
  • 1 pound ground turkey
  • 2 pasture-raised organic eggs
  • ½ cup whole wheat panko
  • Meatball spice blend (allspice - nutmeg)
  • 6 ounces sugar snap peas
  • Fresh flat-leaf parsley
  • ¼ cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • ¼ cup lingonberry jam

Nutrition per serving

Instructions

1

Prep the yogurt, scallions, and potatoes

  • Let the yogurt come to room temperature.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the white parts for the potatoes and the green parts for the meatballs.
  • Peel the potatoes; cut into 1-inch cubes.

2

Cook and mash the potatoes

In a medium sauce pot over medium heat, warm 1 to 2 tablespoons oil. Add the white parts of the scallions and cook, stirring occasionally, until softened, 1 to 2 minutes. Add the potatoes and 2½ cups water, season generously with salt and pepper, and bring to a boil. Cook until soft, 12 to 15 minutes. Drain the potatoes and return to the pot.
Coarsely mash the potatoes. Season to taste with salt and pepper. Cover to keep warm.
While the potatoes cook, make the meatballs.

3

Prep the meatballs

  • Cut a small corner from the turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, whisk together the eggs, 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 frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Working in batches, if needed, add the meatballs and cook, turning once, until golden brown and almost cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate. Pour off any excess oil but do not clean the pan.

5

Make the gravy; finish the meatballs and cook the snap peas

  • Cut any large sugar snap peas in half crosswise.
  • Strip the parsley leaves from the stems; coarsely tear the leaves for garnish.
In the same pan used for the meatballs, melt the butter over medium heat. Whisk in the flour and cook until toasted, 2 to 3 minutes. Whisk in the chicken broth and 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 and sugar snap peas. Cook over low heat until the meatballs are cooked through and the snap peas are crisp-tender, 2 to 3 minutes.

6

Serve

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

Chef’s Tip Before cooking the meatballs, you can first test the seasoning of the meat mixture by cooking a tablespoon or so in a small frying pan over medium heat on the stove top.

Kids can!
  • Peel the potatoes.
  • Mash the potatoes.
  • Set the table.
  • Serve the meal.
  • Practice saying “köttbullar.”

Calories: 670, Protein: 33 g, Total Fat: 34 g, Monounsaturated Fat: 16 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 12 g, Cholesterol: 195 mg, Carbohydrates: 58 g, Fiber: 3 g, Added Sugar (Lingonberry jam; Chicken broth contains trace amounts of organic sugar): 0 g, Sodium: 540 mg
Contains: milk, wheat, eggs