Turkey Swedish Meatballs

Few dishes compare to the rich and savoriness of  Swedish Meatballs.  An almost surefire crowd pleaser, swedish meatballs may be served as a main course or hors d'oeuvres.  The ingredients are commonly found at most supermarkets. There are seasoning packets for the gravy and pre made meatballs, however, this preparation is a very simple one pot dish. 

Ingredients 

1 Pack (usually 1.33 pounds) 93/7 Ground Turkey

1/2 cup brea crumbs or panko breadcrumbs

1 whole Egg

1 minced or pressed garlic clove

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/2 teaspoon black pepper

1/4 teaspoon table salt

1 tablespoon vegetable oil

3 tablespoons butter or margarine 

1 cup fat-free, less-sodium chicken broth

1/4 cup all-purpose flour

1/4 cup fat free half-and-half

1 teaspoon diced fresh parsley

Step 1: Making Meatballs

In a large bowl, combine the turkey, bread crumbs, egg, garlic, allspice, nutmeg, pepper, and salt. Mix the ingredients together.  Form 3/4-inch round meatballs.  Heat oil in a large lidded non-stick pan and once the oil is hot  brown the meatballs on all sides for roughly 5 minutes. Once browned reduce the heat to medium low; lid the pan and cook the meat balls until they are done. 

Step 2:  The Gravy 

Removed the meat balls from the pan and reserve. Drain off excess fat, but take care not to

remove the brown bits at the bottom of the pan.  Add the butter and broth. Stir them together until the butter melts.  Add the flour a bit at a time stirring very fast to avoid lumps.  The sauce will thicken and brown.  At the point of thickening stir in the half-and-half.

Step 3: Finishing

Add the meatballs back to the pan and combine with the gravy until all meatballs are coated.  Remove from heat and garnish with parsley.