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Swedish-Style Turkey Meatballs
with Egg Noodles & Lingonberry Jam
30 MIN
4 Servings
From the Test Kitchen
We’re putting our delicious spin on the most iconic dish of Sweden, lingonberry jam and all. Lightly tart and sweet in flavor, lingonberries are small, red fruits related to cranberries and blueberries. Many Swedes grow up picking the plentiful berries, which are made into jam and served with everything from meatballs to breakfast crêpes. Here, the jam perfectly cuts the richness of the savory, creamy sauce that has always been the signature of this classic.
Get Cooking-
NutritionPER SERVING
-
Calories620 Cals (est.)
fresh
ingredients
Title
-
1⅛ lbs Ground Turkey
-
6 oz Curly Egg Noodles
-
8 oz Low-Fat Milk
-
3 cloves Garlic
-
1 bunch Kale
-
1 Yellow Onion
-
1 bunch Parsley
-
3 Tbsps All-Purpose Flour
- 3 Tbsps Chicken Demi-Glace
-
2 Tbsps Butter
-
1 Tbsp Swedish Meatball Spice Blend (Ground Nutmeg & Ground Allspice)
-
¼ cup Lingonberry Jam
-
¼ cup Panko Breadcrumbs
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Peel and small dice the onion. Pick the parsley leaves off the stems; discard the stems.
2
Cook the aromatics:
In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Transfer half the aromatics to a large bowl and set aside to cool, leaving the remaining aromatics in the pan.
3
Cook the kale:
Add the kale and ½ cup of water to the pan of aromatics; season with salt and pepper. Cook on medium, stirring occasionally, 4 to 6 minutes, or until tender. Transfer to a bowl and set aside in a warm place. Wipe out the pan.
4
Form & brown the meatballs:
Once the aromatics in the bowl are cool enough to handle, add the ground turkey and breadcrumbs; season with salt and pepper. Using your hands, gently mix to combine; form the mixture into 16 to 18 meatballs, each about the size of a golf ball. In the same pan used to cook the kale, heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs and cook, flipping occasionally, 4 to 6 minutes, or until browned. Transfer to a plate, leaving any browned bits (or fond) in the pan.
5
Make the sauce & finish the meatballs:
Heat the pan of reserved fond on medium-high until hot. Add the flour and 2 tablespoons of olive oil; cook, stirring constantly, 30 seconds to 1 minute, or until golden. Add the chicken demi-glace, milk and ¾ cup of water; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the browned meatballs and cook, stirring occasionally, 5 to 7 minutes, or until the meatballs are thoroughly coated and cooked through. Transfer to a serving dish.
6
Cook the noodles & serve your dish:
While the sauce and meatballs cook, add the noodles to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Add the butter and cooked kale; stir to thoroughly combine. Transfer to a serving dish. Garnish the finished meatballs with the parsley. Serve with the lingonberry jam on the side. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Peel and small dice the onion. Pick the parsley leaves off the stems; discard the stems.
2
Cook the aromatics:
In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Transfer half the aromatics to a large bowl and set aside to cool, leaving the remaining aromatics in the pan.
3
Cook the kale:
Add the kale and ½ cup of water to the pan of aromatics; season with salt and pepper. Cook on medium, stirring occasionally, 4 to 6 minutes, or until tender. Transfer to a bowl and set aside in a warm place. Wipe out the pan.
4
Form & brown the meatballs:
Once the aromatics in the bowl are cool enough to handle, add the ground turkey and breadcrumbs; season with salt and pepper. Using your hands, gently mix to combine; form the mixture into 16 to 18 meatballs, each about the size of a golf ball. In the same pan used to cook the kale, heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs and cook, flipping occasionally, 4 to 6 minutes, or until browned. Transfer to a plate, leaving any browned bits (or fond) in the pan.
5
Make the sauce & finish the meatballs:
Heat the pan of reserved fond on medium-high until hot. Add the flour and 2 tablespoons of olive oil; cook, stirring constantly, 30 seconds to 1 minute, or until golden. Add the chicken demi-glace, milk and ¾ cup of water; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the browned meatballs and cook, stirring occasionally, 5 to 7 minutes, or until the meatballs are thoroughly coated and cooked through. Transfer to a serving dish.
6
Cook the noodles & serve your dish:
While the sauce and meatballs cook, add the noodles to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Add the butter and cooked kale; stir to thoroughly combine. Transfer to a serving dish. Garnish the finished meatballs with the parsley. Serve with the lingonberry jam on the side. Enjoy!
Tips from Home Chefs