Swedish Turkey Meatballs

Ingredients:

• 3 tbsp unsalted butter, plus more as needed
• 0.5 cup chopped white onion
• 450 g of ground turkey or chicken
• 3 slices of fresh white bread, crusts removed and crumb finely chopped
• 1 large egg
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 cup flour
• 3 cups lightly salted chicken broth
• 1/4 cup heavy cream
• 1 teaspoon Worcestershire sauce
• 2 tbsp chopped fresh parsley
• For serving: lingonberry jam or egg noodles

Preparation:

1. Preheat oven to 190°C. Grease a rimmed baking sheet with butter and set aside.
2. In a large, straight-sided skillet, melt 1 tablespoon of butter over medium heat. Add the onion and cook until softened but not browned, about 5 minutes. Transfer the onion to a medium bowl and let cool.
3. Add the turkey, bread, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, allspice, and nutmeg to the onions and stir vigorously with a wooden spoon until the mixture becomes sticky, about 2 minutes. Using clean, wet hands, form the meat mixture into 1-inch (2.5 cm) balls (about 1 tablespoon each) and place them on the prepared baking sheet; moisten your hands as needed to prevent the mixture from sticking. Bake until the meatballs are lightly browned on the bottom and firm to the touch, about 10 minutes.
4. Wipe out the skillet and melt the remaining 2 tablespoons butter over medium-high heat. Add the flour and stir to form a paste. Add the chicken broth and continue stirring until smooth. Bring to a boil over high heat, stirring occasionally, then reduce the heat to maintain a gentle simmer and cook until the sauce thickens, about 8 minutes.
5. Add the cream, Worcestershire sauce, and half the parsley, season with salt and pepper to taste. Add the meatballs to the pan and cook for 5 minutes to blend the flavors. Sprinkle with the remaining parsley and serve with lingonberry jam as an appetizer or over egg noodles as a main course.