Cuisinart MSC-600 Instruction Booklet - Page 39

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 32 meatballs 1/3 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, peeled and 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 1/3 cup sour cream 5. Prepare the gravy. Add the remaining butter to the cooking pot. Once it is melted and foamy, stir in the flour. Stirring constantly with a wooden spoon, cook until the butter/ flour mixture is lightly browned. Once it is browned, slowly stir 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.) /VUSJUJPOBM
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H 1. Put the milk into a large 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 (discarding the milk) 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 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