Turkey Swedish Meatballs
Portion Size: 4 oz.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/2 Cup chopped onion | Wash, peel and chop |
| 1 Tablespoons olive oil | |
| 2 Eggs, beaten | |
| 1 (14 oz.) Can fat free evaporated milk | |
| 1 1/2 Cups soft crumbs | May use whole wheat breadcrumbs |
| 1/4 Cup finely chopped parsley | |
| 1 1/4 Teaspoon salt | |
| 1/4 Teaspoon pepper | |
| 1/4 Teaspoon nutmeg | |
| 1/4 Teaspoon ground ginger | |
| 2 1/2 Pounds lean ground turkey | |
| 2 Tablespoons flour | |
| 1 Teaspoon instant chicken bouillon granules | |
| 1 1/4 Cups water |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook onion in oil. | |
| 2 | In mixing bowl combine egg and evaporated milk; stir in cooked onion, breadcrumbs, parsley, salt, pepper, nutmeg, and ginger. Add ground turkey | |
| 3 | Mix well by hand or on medium speed of electric mixer. | |
| 4 | Shape into 3/4 to 1-inch balls, referring to tip at right (mixture will be soft; for easier shaping, wet hands or chill mixture first). | |
| 5 | In large skillet brown meatballs, half at a time. | |
| 6 | Remove from skillet. | |
| 7 | Stir flour, and bouillon granules into pan juices; add water. | |
| Cook and stir till thickened and bubbly. | ||
| 8 | Add meatballs. | |
| 9 | Cover; simmer about 30 minutes, basting meatballs occasionally. | Cook until internal temperature reaches 165 F degrees for 15 seconds |
Posted in Dinner Entrée, Turkey Dinner Recipes
