Swedish Meatball Sauce
Servings 4 Servings
Equipment
- Large bowl
- Grater
- Measuring Cups
- Measuring spoons
- Wooden spoon or spatula
- Large skillet
- Whisk
- Plate
Ingredients
- 2 tablespoons Olive Oil divided
- 1 pound Ground Turkey
- 1 medium Shallot grated
- 1 large Egg
- ¾ cup Plain Breadcrumbs
- 1 tablespoon Parsley fresh, chopped
- ½ teaspoon Kosher Salt divided
- 2 tablespoons Flour
- 2 cups Beef Broth
- ½ cup Heavy Cream
- 1 teaspoon Onion Powder
- ½ teaspoon Ground Black Pepper
Instructions
- Mix meatballs: In a large bowl, combine 1 pound Ground Turkey, 1 grated Medium Shallot, 1 Large Egg, ¾ cup Plain Breadcrumbs, 1 tablespoon chopped Fresh Parsley, and ½ teaspoon Kosher Salt. Use your hands to gently mix everything together. Use a tablespoon to measure out 2 tablespoons of the mixture, then form into a ball.
- Cook meatballs: Heat 1 tablespoon Olive Oil in a large skillet over medium-high heat. Add half of the meatballs and cook, turning gently every 1 to 2 minutes, for about 8 minutes until browned on multiple sides. Transfer the browned meatballs to a plate and repeat with the remaining meatballs, adding more oil if needed.
- Make the gravy: In the same skillet, add the remaining 1 tablespoon Olive Oil. Sprinkle 2 tablespoons Flour over the oil and cook, stirring constantly, until the flour no longer looks dry, about 1 minute.
- Add broth and cream: Slowly whisk in 2 cups Beef Broth, ½ cup Heavy Cream, 1 teaspoon Onion Powder, ½ teaspoon Ground Black Pepper, and the remaining ½ teaspoon Kosher Salt. Stir until smooth and cook for 2 to 3 minutes, just until the gravy begins to simmer.
- Simmer meatballs: Return the browned meatballs to the pan with the gravy. Simmer the meatballs in the sauce for 10 minutes, allowing the flavors to blend.
- Garnish and serve: Garnish with additional chopped Fresh Parsley and serve immediately.