Swedish Meatballs with Lingonberry Jam and Mashed Potatoes

 

Ingredients

• 2 tablespoons Greek yogurt
• 3 scallions
• ½ pound Yukon Gold potatoes
• 10 ounces ground turkey
• 1 pasture-raised organic egg
• ¼ cup whole wheat panko or almond meal if paleo or keto
• 1/8 teaspoon allspice
• 1/8 teaspoon nutmeg
• Fresh flat-leaf parsley
• 2 tablespoons unsalted butter
• 1½ tablespoons arrowroot flour
• 1 cup chicken stock
• 2 tablespoons lingonberry jam-you can find at Whole Foods, Amazon or IKEA
• 3 tablespoons olive oil for pan

Instructions

Prep the yogurt, potatoes, and scallions:

1. Let the yogurt come to room temperature.
2. Trim the root ends from the scallions; thinly slice the scallions. Reserve the white parts for the potatoes, the green parts for the meatballs.
3. Peel the potatoes; thickly slice them.

Cook the potatoes:

1. In a medium pot over medium heat, warm 1 tablespoon oil. Add the white parts of the scallions; cook until softened, 1 to 2 minutes. Add the potatoes and 1½ cups water, season generously with salt and pepper, and bring to a boil. Cook until soft, 10 to 12 minutes. Drain; return the potatoes to the pot and coarsely mash. Season to taste with salt and pepper. Cover to keep warm. While the potatoes cook, make the meatballs.

Prep the meatballs:

1. Drain the turkey on a paper-towel-lined plate.
2. In a medium bowl, whisk together the egg, panko, allspice, nutmeg and the green parts of the scallions. Add the turkey, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

Cook the meatballs:

1. In a large pan over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the meatballs and cook, turning once, until golden brown but not yet cooked through, 5 to 7 minutes. Transfer to a paper-towel-lined plate. Pour off any excess oil but do not clean the pan.

Make the gravy:

1. In the pan used for the meatballs, melt the butter over medium heat. Whisk in the flour and cook until golden, 2 to 3 minutes. Whisk in the chicken stock; bring to a boil over medium-high heat, whisking constantly, until thickened, 2 to 3 minutes. Remove from the heat. Gradually add the yogurt, about 1 teaspoon at a time, whisking between additions until smooth. Season to taste with salt and pepper. Add the meatballs; cook over low heat until cooked through, 4 to 5 minutes.

Meanwhile:

1. Strip the parsley leaves from the stems; coarsely chop the leaves.

Serve:

1. Transfer the potatoes to individual plates. Top with the meatballs and gravy. Garnish with the parsley and serve the jam on the side.