PREP TIME: 20 minutes
COOKING TIME: 30 minutes
MAKES 4 servings
These easy-to-make baked turkey meatballs are served in a creamy sauce flavored with bacon, mustard, and Parmesan cheese. They taste like the most delicious Swedish meatballs you’ve ever had. Serve the meatballs over zucchini “noodles” for an indulgent dinner.
2 large zucchinis
MEATBALLS
¼ white onion, finely diced
2 cloves garlic, minced
2 tablespoons olive oil, divided
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh oregano leaves
2 pounds (900 g) ground turkey meat (not lean)
3 tablespoons grated Parmesan cheese
½ teaspoon fine sea salt
Pinch of freshly ground black pepper
1 large egg
BACON SAUCE
6 slices bacon, chopped
¼ white onion, diced
2 cloves garlic, minced
½ cup (120 ml) all-natural salted chicken stock
1 tablespoon chopped fresh parsley
½ teaspoon whole-grain mustard (no sugar added)
Fine sea salt and freshly ground black pepper
2 cups (480 ml) heavy cream
2 tablespoons grated Parmesan cheese
Grated Parmesan cheese, for garnish
Fresh chopped parsley, for garnish
- Preheat the oven to 400°F (205°C). Line a sheet pan with aluminum foil.
- Use a spiralizer, julienne peeler, or vegetable peeler to cut the zucchinis into “noodles.” Set aside.
- Make the meatballs: Fry the onion and garlic in a tablespoon of the olive oil over medium heat for 5 minutes, until softened. Add the herbs and continue to cook for another 2 minutes. Remove from the heat, place the mixture in a large mixing bowl, and allow to cool.
- Add the ground turkey, Parmesan cheese, seasoning, and egg to the mixing bowl. Use your hands to combine the ingredients thoroughly.
- Form the mixture into 24 meatballs, rolling them into compact balls with your hands. Place the meatballs on the sheet pan, drizzle with the remaining tablespoon of olive oil, and place the pan in the oven to bake for 20 minutes, until golden brown and cooked through.
- Make the sauce: In a large saucepan, cook the bacon over high heat for 5 minutes, until crispy, then add the onion and garlic and cook for 5 more minutes, until softened. Add the chicken stock, parsley, mustard, and seasoning and bring the mixture to a boil. Cook for 5 minutes, until the chicken stock has mostly evaporated, then add the cream and Parmesan cheese and reduce the heat to a simmer. Cook for 10 minutes, until the sauce has thickened.
- Remove the meatballs from the oven and add them to the sauce. Simmer the meatballs in the sauce for a few minutes to ensure they are piping hot. Divide the zucchini “noodles” evenly among 4 plates and top with the meatballs and sauce. Sprinkle with extra Parmesan and chopped parsley. Store any leftovers in the refrigerator for up to 3 days.
