Turkey and Herb Swedish-Style Meatballs

Moist, herb-infused Swedish-style meatballs are the perfect appetizer for entertaining. Coated in a mustardy pan sauce after searing, these tasty bites are then served alongside a sweet yet tart lingonberry jam for a welcome contrast. And don’t forget to serve some crudités and crusty bread alongside to soak up every last drop of the savory sauce.

Meatballs

3 tablespoons olive oil, divided

1/2 medium onion, minced

1 stalk celery, minced

3 cloves garlic, minced

1 teaspoon ground fennel seeds

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 pound ground turkey

1 egg, slightly beaten

1/2 cup breadcrumbs

1/4 cup chopped parsley

Sauce

2 cups chicken stock

1 1/2 tablespoons Worcestershire sauce

1 teaspoon Dijon mustard

2 teaspoons cornstarch

1/2 cup creme fraiche

1/8 teaspoon grated nutmeg

Salt

Freshly ground black pepper

1 sliced baguette, toasted

1 clove garlic, peeled

1/4 cup chopped parsley

1/2 cup lingonberry jam

For the meatballs:

Preheat oven to 350°F. Heat 1 1/2 tablespoons of olive oil in a Dutch Oven over medium heat. Add onion, celery, garlic and fennel seeds and cook until just tender, about 4-5 minutes. Season with salt and pepper. Allow the vegetables to cool slightly, then place in a mixing bowl.

Add the ground turkey, egg, breadcrumbs, and parsley to the bowl with the vegetables and mix until well combined. Using wet hands, form 1 1/2 inch balls and place them on a rimmed baking sheet. Cover with plastic wrap and chill for 10 minutes or up to overnight. Heat the remaining 1 1/2 tablespoons olive oil in a Dutch Oven over medium heat. Add meatballs in batches, adding more olive oil as needed, and cook until browned all over, about 6-8 minutes.  Remove the meatballs from the pot and place on a foil lined baking sheet. Bake in the preheated oven until cooked through, about 10 minutes.

For the sauce:

Place the chicken stock, Worcestershire, and Dijon mustard in a Dutch Oven set over medium heat. Whisk to combine and bring to a simmer. Remove 1/4 cup of the stock mixture from the pot and place in a small bowl. Stir in the cornstarch until smooth. Add the cornstarch mixture to the pot and simmer until the mixture thickens slightly, about 8-10 minutes, whisking occasionally. Whisk in the creme fraiche and nutmeg until combined. Season to taste with salt and pepper.

Remove sauce from the heat and pour over the meatballs. Rub the clove of garlic on the toasted baguette to lightly flavor the bread. Top the meatballs with parsley and serve alongside the lingonberry jam and toasted bread.