1 lb ground turkey
1 lb ground beef
1 cup breadcrumbs
1 cup of panko (Japanese breadcrumbs)
2 large eggs
1 1/2 cups of whole milk
1 tbsp of kosher salt
1/2 tsp freshly ground pepper
2 garlic gloves, minced
1 tsp fresh flat-leaf parsley, finely chopped
1/4 tsp allspice
1/4 tsp cardamom
5 tbsp unsalted butter (2 tbsp for frying meatballs/3 tbsp for sauce)
1/3 cup all-purpose flour
3 cups beef broth
In a large bowl combine ground meats, breadcrumbs, 1/2 cup milk, eggs, garlic, salt, pepper, parsley and spices. Using a rounded tablespoon measure for each, from mixture into meatballs with slightly wet hands – should yield about 45.
Heat 2 tbsp of the butter in a large, nonstick sauté pan. Add meatballs in batches and cook; turning often until no longer pink in center, about 15 minutes. Place meatballs in dish and cover to keep warm.
To make sauce: melt butter over medium-high heat. Add flour and cook, whisking, 2 minutes (don’t let it darken). Whisk in beef broth and then add milk. Bring to a boil; then reduce heat to a simmer and cook until sauce has slightly thickened, about 3 minutes. Add meatballs and toss gently to combine. Cook sauce with meatballs for 2 minutes.
Serve with boiled or roasted potatoes or over egg noodles as a main course with sliced beets and pickled cucumbers (recipe below). Meatballs are also great served as an appetizer, on toothpicks with Lingonberries on the side.
Quick pickled cucumbers
2 hothouse cucumbers, thinly sliced
1 tsp kosher salt
1 tsp sugar
1 tsp fresh dill, finely minced or 1/2 tsp dried
1 1/2 tbsp apple cider vinegar
Mix all ingredients in a medium bowl, cover and refrigerate for at least 1 hour or overnight.