Swedish Turkey Meatballs with Egg Noodles

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2/3 cup bread crumbs

1 medium onion

1 large egg

¼ teaspoon freshly grated nutmeg

1 teaspoon ground allspice

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 ¾ pounds lean ground turkey

½ cup flour

1 teaspoon vegetable oil


¾ pound cholesterol-free egg noodles such as No Yolks


1 small onion, chopped

2 ½ tablespoons cornstarch mixed with 1/2 cup water

2 ½ cups beef broth (24 fluid ounces)

¼ cup medium-dry Sherry

1 tablespoon Worcestershire sauce

3 heaping tbsp. nonfat sour cream

2 tablespoons chopped fresh dill leaves

garnish & accompaniment

chopped fresh dill leaves

½ cup lingonberry preserves or cranberry sauce


Make meatballs:

Into a blender tear 2 bread slices and grind into fine crumbs. Transfer crumbs to a large bowl. Make more bread crumbs in same manner and transfer to bowl. Finely chop enough onion to measure 3/4 cup and add to bread crumbs. In a small bowl whisk together egg, nutmeg, allspice, salt, and pepper and add to bread crumb mixture. Add turkey and with your hands mix mixture until just combined (do not overmix).

Form turkey mixture into 1 1/4-inch balls (about 80) and arrange on a tray. Toss meatballs in flour to coat. Meatballs may be prepared up to this point 1 day ahead and chilled, covered.

In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and brown meatballs, turning them occasionally, about 10 minutes. With a slotted spoon transfer meatballs as browned to a dish.

To reserved drippings in skillet add Sherry and onion and simmer mixture, stirring and scraping up brown bits, until most of liquid is evaporated. Add 2 1/2 cups broth and bring to a boil. Return meatballs to skillet and simmer for 5 minutes. Stir cornstarch mixture and whisk into broth mixture. Boil mixture, whisking, 1 minute and remove skillet from heat. Whisk in Worcestershire sauce, sour cream, and dill and keep sauce warm, covered, over low heat (do not let boil).

Cook noodles in boiling water until al dente. Drain noodles well in a colander and transfer to a large serving dish. Gently toss noodles with sauce and meatballs and garnish with dill. Put 1 tablespoon preserves or cranberry sauce on top of each serving.