Swedish Style Turkey Meatballs

• порції: 4
• загальний час: 35 minutes

Інгредієнти

30g light butter

30g plain flour

500ml chicken stock

1 tosp light soy sauce

1 tosp Worcestershire sauce

1 tsp Dijon mustard

40g half-fat crème fraîche

Salt and ground black pepper

FOR THE MEATBALLS

500g lean turkey mince (5% fat)

1 egg, beaten

20g panko breadcrumbs

1 tsp garlic granules

Olive oil spray

Напрямки

Preheat your oven to 200°C/180°C Fan.

Add the meatball ingredients, except the oil spray, to a bowl along with a pinch each of salt and pepper and mix until well combined. Wet your

hands to stop them sticking, then take small amounts of the mixture and roll into meatballs. You should get 12 small meatballs.

Pop the meatballs onto a lined baking tray, spray with oil spray and bake for 15-20 minutes, or until fully cooked through.

Meanwhile, make the sauce. Melt the butter in a pan over a medium heat, then whisk in the flour to form a roux. Cook for a few minutes to get rid of any raw flour taste, then gradually whisk in the stock.

Bring to a simmer and allow to bubble and thicken for a few minutes before stirring in the soy sauce, Worcestershire sauce, mustard and plenty of black pepper. Continue to allow it to bubble, then taste and adjust the seasoning, turn the heat down and add the cooked meatballs and crème fraîche. Coat the meatballs in the sauce, then serve.

Нотатки

Inspired by everyone's favourite Swedish furniture shop, these turkey meatballs are the definition of comfort food. This is my lighter twist on that iconic savoury cream sauce, with turkey meatballs to keep the calories low but taste high. Perfect with some creamy mash and peas!

CALORIES PER SERVING 305

PROTEIN PER SERVING 33.1g

The meatballs will keep well in the fridge for up to 3 days, but do make the sauce fresh.

I use chicken stock for this, but if you want a more authentic

taste, replace it with beef stock.