Swedish Meatballs

In honor of Viktor Stalberg's hat trick the other night, I decided to make Swedish meatballs for dinner. It turned out awesome!

Swedish Meatballs for Viktor

meatballs:
1 lb. ground turkey
1 handful instant rice
2 eggs, room temp. *
1/2 c. plain bread crumbs
salt
teeny dash of nutmeg, teeny dash of allspice

sauce:
8 oz. fresh mushrooms, chopped
2 T. minced onion
2 T. butter
=========
1 c. milk
1 can (10 oz.) beef broth
1/4 c. heavy whipping cream

roux:
4 T. butter
4 T. flour


1) Saute the mushrooms and onion in butter:

...then, set aside in another pan...


2) Heat oven to 400˚. Mix meatball ingredients:

* ((NOTE: if you didn't leave the eggs out to get to room temp., then put them in a small bowl of warm water for a few minutes))


3) Shape into small meatballs—I made mine just big enough to cover the center of my palm (and I have small hands):


4) Place meatballs on a foil-lined cookie sheet (spray it, or they'll stick!):

...bake at 400˚ for 15 minutes (they should be done by then, unless you made huge meatballs).

5) Pour the milk, beef broth, and cream into a microwave-safe bowl (I use a 4 c. measuring cup) and heat for about 2 to 2.5 minutes. Should be warm, but does not have to be hot. >>DO THIS FIRST<< before you start the roux!


6) Take your saucepot that the mushrooms were cooking in, and put it back on the burner. Melt the 4 T. butter and dump in the flour. Stir, and allow to cook about 2 minutes.

Using a whisk to stir quickly, pour in a little bit of the warmed milk/broth mixture. It should soak right into the flour-butter. Add more, very slowly, allowing the liquid to be absorbed, whisking to keep it smooth. Continue, adding gradually, until all of the milk/broth is used.

Add the mushrooms/onions back in; allow to simmer.


7) your meatballs are now done—take them out of the oven...

...and transfer them to a deep fryer pan:


8) Pour the mushroom sauce over the meatballs...

...and allow it to simmer, to blend the flavors. Meanwhile, cook some noodles—when your noodles are done, that means your meatballs are done simmering.