Prep 15 mins
Cook 35 mins
In my house growing up one got to choose their birthday dinner meal. This one was always my first choice. Mom makes the best swedish meatballs - they are different from the standard heavy, thick gravy appetizer and instead are light and fluffy with a hint of sweet and spice. When I grew up mom gave me the recipe. My husband just told me the other day that I've finally perfected it and mine taste just like mom's. (I'll never tell her that, though - her's will always be "the best"!)
- 1 -1 1⁄2 lb ground turkey
- 1 cup mashed potatoes (I use instant, it's quicker)
- 1⁄2 cup breadcrumbs (I use whole wheat)
- 1 egg
- 1 pinch ginger
- grating nutmeg
- 1 teaspoon sugar
- 1⁄4 cup flour (Wondra)
- 20 -24 ounces evaporated milk (I like using 2 cans for more moisture and liquid to later soak up in pasta!)
- egg noodles
- Take off any rings - your hands are going to get sloppy!
- If using instant potatoes, make them first.
- Preheat oven to 350 degrees.
- Combine all ingredients in a large bowl, except for flour and milk, and mix well using your hands.
- Form into medium sized balls and roll in Wondra flour until coated.
- Place on baking pan coated w/ Pam about 1-2 inches apart.
- Bake for eight minutes, then turn meatballs over and bake for another eight minutes.
- Put meatballs in a large casserole dish and pour evaporated milk all over. Sprinkle additional nutmeg over the entire dish.
- Bake at 350 for 15-20 minutes or until golden brown.
- Serve hot over egg noodles.