Homemade Swedish Meatballs

I just saw this recipe on Good Things Utah. Dustin served his mission in Sweeden, so I thought I might try them out this week.

Yield: 4-6 servings

2 slices fresh white bread
¼ cup milk
3 tablespoons butter-divided
½ cup onion, minced
1 teaspoon salt
1 ¾ pound ground turkey
2 eggs
½ teaspoon black pepper
¼ teaspoon allspice
¼ teaspoon freshly grated nutmeg
¼ cup all-purpose flour
3 cups beef broth
2 tablespoons dry sherry (optional)
¼ cup sour cream

In a food processor, pulse bread until you have coarse chunks.
Place in a mixing bowl with the milk and set aside.
In a saute pan over medium heat, melt 1 tablespoon of the butter.
Add the onion and a pinch of salt.
Cook until onions are soft.
Remove from heat and set aside.

In a large bowl, combine the bread and milk mixture, ground turkey, eggs, 1 teaspoon salt, pepper, allspice, nutmeg and onions.
Mix well using your hands.
NOTE: Meatballs may be prepared up to this point one day ahead and chilled, covered.

Using a scoop or teaspoon to measure, shape meatballs with your hands, rolling into 1 ¼-inch balls.
Heat remaining butter in the sauté pan over medium heat.
Add meatballs and sauté in two batches until golden brown on all sides, shaking the pan to turn them.
Remove and keep warm while you sauté remaining meatballs, reserving any drippings in the skillet.
Once all meatballs are cooked, decrease heat to low and add the flour to the pan.
Whisk until lightly browned, about 1-2 minutes.
Gradually add beef stock and sherry.
Whisk until sauce begins to thicken.
Add sour cream and continue to cook until gravy is thickened.
Add the meatballs, stirring gently to coat.

They suggested to serve over egg noodles.
Dustin Love's Lingonberries from Ikea. That's what they eat their meatballs with. If you use lingonberries, don't make the gravy. ENJOY!