Manual Cuisinart MSC-800 Series (page 5 of 32) (English)

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Turkey Swedish

Meatballs

What was old is new and popular again,

and that is true with this classic dish.

These are sure to please everyone,

Swedes and non-Swedes alike.

Setting: Brown/Sauté

Makes about 20 meatballs

cup milk (whole or reduced fat)

2 slices sandwich bread, torn into

1-inch pieces

1 medium celery stalk, finely chopped

2 pounds ground turkey

1 medium onion, finely chopped

1½ teaspoons sea or kosher salt

¼ teaspoon ground white pepper

1 teaspoon baking powder

¼ teaspoon ground allspice

2 pinches ground nutmeg

1 large egg, beaten

3½ tablespoons unsalted butter, divided

3 tablespoons unbleached, all-

purpose flour

4 cups chicken broth, low sodium

cup sour cream

1. Put the milk into a liquid measuring cup and

add the bread. Let soak; reserve.

2. While the bread is soaking, combine the

celery, turkey, onion, salt, pepper, baking

powder, spices and egg in a large mixing

bowl. Squeeze the milk out of the bread

and add the bread to the turkey mixture.

With gentle hands, mix together until fully

combined. You want to mix as little as

possible, because if you over-mix, the

meatballs will be tough. Form into 1-inch

meatballs.

3. Put ½ tablespoon of the butter into the

cooking pot of the Cuisinart

Multicooker

set to Brown/Sauté at 375˚F. Once the

butter melts and is hot and foamy, add the

meatballs in about four batches so not to

overcrowd the pan (overcrowding the pan

will lead to poor browning and bring down

the heat).

4. Turn the meatballs every minute or two until

fully browned. Remove, reserve and repeat

with remaining meatballs. Once all are

browned, remove and reserve together.

5. Prepare the gravy. Add the remaining butter

to the cooking pot. Once it is melted and

foamy, whisk in the flour. Stirring constantly

with a wooden spoon, cook until the butter/

flour mixture is lightly browned. Once it is

browned, slowly whisk in the broth. Bring to

a boil and let cook until thickened, about 10

minutes. Reduce heat to 300°F and stir in

the sour cream.

6. Put all of the reserved meatballs into the

cooking pot with the gravy. Raise heat to

350°F and bring to a boil. Let boil for about

10 minutes to coat the meatballs with the

thickened gravy.

7. Reduce heat to 250°F and keep on this

temperature until ready to serve. (Note: the

meatballs can be served right after boiling

in Step 6. This additional time is optional,

but adds to the flavor and cohesiveness of

the dish.)

Nutritional information per meatball:

Calories 121 (53% from fat) • carb. 4g • pro. 10g

• fat 7g • sat. fat 3g • chol. 90mg • sod. 390mg

• calc. 28mg • fiber 0g

why are lights flashing once time and temp are set Submitted on 7-10-2022 at 15:57
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Cuisinart MSC-800 Series Manual

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