I have another apple recipe for y’all and this time it is with my Turkey Apple Swedish Meatballs. Sounds a little weird but stay with me here because they are so delicous! You’re going to make these and wonder where they’ve been all your life!
I actually tore this recipe out of a Food Network magazine years ago and added it to my “to try” recipes. It took me almost 7 years to make this and I was so mad at myself for waiting so long! My “to try” pile is pretty huge but I can’t believe I passed these over for so long. Y’all know I can’t leave a recipe alone so I did make some changes after making them a few times including doubling the gravy. When it comes to gravy, it’s always better to have too much right?!? You will use every last drop of this easy, tasty gravy though!
Ok, let’s talk about the bread. You’ll want to use a dark bread like rye or pumpernickel. Rye is easier to find at my grocery store so this is the bread I used. It’s so good and we used the leftover slices for turkey sandwiches.
The shredded Granny Smith apple in these meatballs keeps them so soft and tender. Ground turkey can easily dry out but these are melt in your mouth perfect. The cinnamon is just a hint but enough to add interest and flavor. Also, what is it about cooking with shallots that feels so fancy? Am I right? I love cooking with them because they add so much complexity with the hint of garlic amongst the mild onion flavor.
They are a little bit more time consuming to make but honestly so easy. The directions may seem a little different when you add the breadcrumb mixture to the shallots and apples but TRUST ME. Y’all know I’d never share anything that I didn’t absolutely love! Oh, and my kids are not fans of ground turkey but LOVED these meatballs and said this was definitely a keeper.
These Turkey Apple Swedish Meatballs are amazing over a plate of buttery mashed potatoes. The perfect comfort food as the weather gets cooler!
Sponsored Post for Lee’s Marketplace. Items on sale the week of September 29-October 5: Ground turkey, rye bread, milk, butter, Granny Smith apples, eggs, flour
Turkey Apple Swedish Meatballs
Ingredients
- 3 cups packed rye bread (or pumpernickel), torn in small pieces
- 3/4 cup milk
- 1 1/2 teaspoons Worcestershire sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup shallots, chopped
- 1 Granny Smith apple, peeled and grated
- 1/8 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 1/2 lbs ground turkey
- 1 large egg
- Cooking spray or non-stick foil
For the Gravy:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 3 teaspoons Worcestershire sauce
Optional:
- Fresh parsley or chives for topping
Instructions
- Using a food processor, add bread and pulse to create fine crumbs. Add the milk and Worcestershire then pulse a few more times to combine. Set aside.
- In a large nonstick skillet, heat butter and oil over medium heat. Add the shallots and cook, stirring often, until they are soft and golden brown. Add the apple, cinnamon, salt, and pepper and cook for a few minutes until apple is softened. Add garlic and cook for 1 more minute.
- Add the breadcrumb mixture to the skillet and stir for a few minutes until mixture is thickened. Remove from heat and transfer to a large bowl. Let cool about 5 minutes (so egg doesn't cook while mixing).
- Add the turkey and egg to the bowl and combine well with electric hand mixture or with hands. Cover and refrigerate mixture for 30 minutes.
- Preheat oven to 425°. Prepare two baking sheets by spraying with cooking spray or lining with non-stick foil.
- Remove turkey mixture from refrigerator and, using a 1-inch cookie scoop or spoon, form small meatballs. Mixture will be very soft so wet hands with water if needed. Place on prepared baking sheets a couple inches apart. Bake for 10-15 minutes or until golden brown and internal temperature is 165.
- While meatballs are baking, make the gravy. Melt butter over medium heat in a large saucepan. Add flour and whisk to make a roux (smooth paste). Gradually add the chicken broth and Worcestershire. Whisk constantly until slightly thickened, about 4-5 minutes.
- If desired, add the cooked meatballs directly to the gravy and carefully mix or serve separately. Serve over mashed potatoes, cauliflower mash, or rice. Garnish with fresh parsley or chives, optional.
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