Swedish Turkey Meatballs with Apple

Ingredients:

Meatballs

• 3 cups pumpernickel, torn into pieces
• 1 cup whole milk
• 1 teaspoon Worcestershire sauce
• 2 tablespoons unsalted butter
• 1 tbsp. vegetable oil
• 6 small shallots, chopped (about 1/2 cup)
• 1 Granny Smith apple, peeled and grated
• 2 cloves garlic, crushed
• A pinch of ground cinnamon
• 0.6 kg lean ground turkey
• 1 large egg

Gravy

• 2 tbsp. flour
• 1.5 cups lightly salted chicken broth
• 1.5 tsp Worcestershire sauce
• Mashed potatoes, for serving (optional)
• Chopped fresh parsley and/or chives, for serving

Preparation:

1. Prepare the meatballs:

   
   Process the bread in a food processor until fine crumbs form. Add the milk and Worcestershire sauce and process to form a paste.
   
2. In a large nonstick skillet, heat the butter and vegetable oil over medium heat. Add the shallots and cook, stirring, until golden brown, about 8 minutes. Add the apple, garlic, cinnamon, 1 teaspoon of salt, and a few grinds of black pepper and cook until the apple is soft, about 3 minutes. Stir in the bread mixture and cook, stirring, until thickened, about 4 minutes. Transfer to a large bowl and let cool completely.
3. Add the ground turkey and egg to the same bowl and mix with a mixer on low speed until well combined, about 4 minutes. Cover and refrigerate for at least 30 minutes.
4. Preheat the oven to 425°F (220°C) and spray a baking sheet with cooking spray. Wet your hands and form the meatballs into 36 balls (about 1 inch each). Place them on the prepared baking sheet and bake until lightly browned, 15 to 20 minutes.

5. Meanwhile, prepare the gravy:

   
   In a medium saucepan over medium heat, melt the butter. Add the flour and stir until smooth, about 3 minutes. Gradually whisk in the chicken broth, then add the Worcestershire sauce. Cook, stirring, until the sauce thickens slightly, about 5 minutes. Add the meatballs and simmer until tender, about 10 minutes. Serve with mashed potatoes, sprinkled with parsley and/or chives.