Turkey Meatballs with Lingonberry and Cream Sauce
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Ingredients
- 500 g turkey mince
- 1 onion
- 40 g breadcrumbs
- 60 ml milk
- 1 egg
- 300 ml chicken stock
- 100 ml soured cream
- 3 tbsp lingonberry jam
Nutrition (per serving)
- Calories
- 336 kcal
- Protein
- 31.4 g
- Carbohydrate
- 19.3 g
- of which sugars
- 11.2 g
- Fat
- 14.6 g
- of which saturates
- 5.9 g
- Fibre
- 1.2 g
- Salt
- 1.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the breadcrumbs in the milk for 5 minutes, then mix with the turkey mince, grated onion and egg, and a good pinch of salt and pepper.
- 2
Shape the mixture into 20 small meatballs.
- 3
Fry the meatballs in a large pan for 8-10 minutes, turning often, until browned and cooked through with no pink remaining. Remove and set aside.
- 4
Pour the chicken stock into the pan and simmer for 2 minutes.
- 5
Stir in the soured cream and simmer for 2-3 minutes.
- 6
Return the meatballs to the sauce to warm through, and serve with the lingonberry jam.
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