Cuisinart MSC-400C Cook Central, Инструкция пользователя

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15
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 60 meatballs
¼ cup (60ml) milk (whole or
reduced fat)
1 slice sandwich bread, torn into
1-inch (2.5cm) pieces
1 small celery stalk, finely chopped
1 pound (450g) ground turkey
1 small onion, peeled and finely
chopped
¾
teaspoon (4ml) kosher salt
¼ teaspoon (1ml) ground white pepper
½ teaspoon (2.5ml) baking powder
¼ teaspoon (1ml) ground allspice
1 pinch ground nutmeg
1 large egg, lightly beaten
3½ tablespoons (50ml) unsalted butter,
divided
3
tablespoons (45ml) unbleached,
all-purpose flour
4 cups (1,000ml)chicken broth,
low sodium
1 ⁄
3
cup (75ml)sour cream or crème
fraîche
1. Put the milk into a large liquid
measuring cup and add the bread. Let
soak.
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 clean or
gloved hands, gently mix together until
fully combined. Do not over-mix or the
meatballs will be tough. Using a small ice
cream scoop, form into 1-inch (2.5cm)
meatballs (about 1 tablespoon (15ml) of
mixture per ball).
3. Put ½ tablespoon (7ml) of the butter
into the cooking pot of the Multicooker
set to Brown/Sauté at 375˚F (190ºC).
Once the butter melts and is hot and
foamy, add the meatballs in about four
batches, turning the meatballs every
minute
or two until browned or all sides.
Remove, reserve and repeat with
remaining meatballs. Once all are
browned, remove and reserve together.
5. 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. Slowly stir in
the broth. Bring to a boil and cook until
thickened, about 10 minutes. Reduce
heat to 300°F (150ºC) and stir in the sour
cream.
6. Put all of the meatballs into the
cooking pot with the gravy. Raise heat to
350°F (180ºC) and bring to a boil. Boil for
about 10 minutes to coat the meatballs
with the thickened gravy.
7. Serve immediately or reduce heat to
200°F (100ºC) and keep covered until
ready
to serve.
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