Swedish-Style Turkey Meatballs
with Creamy Gravy and Buttery Green Beans
Skip a trip to a certain Scandinavian shop and make these DIY Swedish meatballs at home! Soften seasoned breadcrumbs with a bit of milk for extra-tender results.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
2 unit
Russet Potato
170 g
Green Beans
2 unit
Garlic, cloves
56 mL
Cream
(Contains Milk)
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
1 unit
Beef Broth Concentrate
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 tsp
Dill-Garlic Spice Blend
2 tbsp
Cranberry Spread
Not included in your delivery
3 tbsp
Milk*
(Contains Milk)
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.
Meanwhile, add breadcrumbs, half the Dill-Garlic Spice Blend, 1/8 tsp (1/4 tsp) salt and 3 tbsp (6 tbsp) milk to a large bowl. Stir until milk is absorbed, 30 sec. Crumble in turkey. Season with pepper, then combine again. (TIP: If you prefer a more tender meatball, add an egg to mixture!) Roll mixture into 10 equal-sized meatballs (20 meatballs for 4 ppl). Transfer to a parchment-lined baking sheet.Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
Meanwhile, trim green beans. Peel, then mince or grate garlic. Heat a large non-stick pan over medium heat. When the pan is hot, add green beans and 1/4 cup (1/2 cup) water. Season with salt and pepper, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min. Remove from heat. Add 1 tbsp (2 tbsp) butter, then toss until butter is melted and green beans are coated, 1 min.Transfer to a plate, then cover to keep warm.
Reheat the same pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) butter, then garlic and Gravy Spice Blend. Cook, stirring often, until fragrant, 30 sec. Add 3/4 cup (1 1/4 cups) water, broth concentrate and half the cream. Bring to a boil over high. Once boiling, reduce to medium-low and cook, stirring often, until gravy thickens slightly, 2-3 min. Season with pepper, to taste. When meatballs are done, transfer to the pan with creamy gravy. Toss to coat.
When potatoes are done, drain, then return to the same pot, off heat. Mash remaining cream, remaining Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) butter into potatoes until creamy. Season with salt and pepper, to taste.
Divide mash and buttery green beans between plates. Top mash with meatballs and creamy gravy. Serve cranberry spread alongside.
