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one plain dinner plate of four lightly browned turkey meatballs in pale cream gravy with tiny softened leek pieces beside several buttered golden potato chunks, with no noodles, lingonberries, herb sprigs or garnish
Rachel Kim

Crockpot Swedish Meatballs

Turkey meatballs take the allspice-and-cream route here, with buttered potatoes ready to catch the gravy. Bake the meatballs until set and cooked before they go into the crockpot, then let the leek broth do the slow part. The cream belongs at the end, after the sauce has thickened and the bubbling has settled. A light hand with the mixture keeps the meatballs tender; packing them hard won't make them hold together better on the plate. Keep the potato pieces separate until serving so the gravy stays smooth and each portion gets both soft potato and a few properly round meatballs.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 93% lean ground turkey
  • 1/2 cup plain panko breadcrumbs
  • 1/3 cup whole milk
  • 1 large egg
  • 2 tbsp finely grated yellow onion
  • 3/4 tsp fine salt for meatballs
  • 1/4 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 1/4 tsp black pepper
  • 1 tsp neutral oil for sheet pan
  • 2 tbsp unsalted butter divided
  • 1 small leek white and light green parts finely sliced and washed
  • 2 cups low-sodium chicken broth
  • 1 tsp Dijon mustard
  • 1 tsp reduced-sodium soy sauce
  • 1 1/2 tbsp cornstarch
  • 2 tbsp cold water for slurry
  • 1/2 cup heavy cream
  • 1 1/2 lbs Yukon Gold potatoes cut into 1-inch pieces
  • 2 tsp fine salt for potato water

Method
 

  1. Heat the oven to 425°F and oil a rimmed sheet. Soak panko in milk for 3 minutes, then gently mix with turkey, egg, grated onion, meatball salt, allspice, nutmeg and pepper. Shape 24 equal meatballs and bake for 16 to 20 minutes until their centers reach 165°F.
  2. Meanwhile, melt 1 tablespoon butter in a saucepan and cook the well-drained leek for 6 minutes until soft. Add broth, Dijon and soy sauce and bring to a simmer.
  3. Pour hot broth mixture into a 4-quart slow cooker and add the hot meatballs. Cover and cook on HIGH for 2 hours, turning gently through the broth once after the first hour.
  4. Whisk cornstarch with slurry water, stir into the sauce and cover on HIGH for 15 to 20 minutes until thickened. Turn the cooker off, wait for bubbling to settle and fold in cream; confirm the meatballs remain at least 165°F.
  5. During the last 30 minutes, cover potato pieces with cold water by 1 inch, add potato-water salt and simmer for 12 to 15 minutes after boiling until tender. Drain and toss with remaining butter.
  6. Divide potatoes among 6 plates and add 4 meatballs and gravy to each. Serve while the cream sauce is smooth and hot.