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Want to test your romantic relationship? Just spend the day at a certain Swedish big box home retailer. It’s an exercise in compromise (which lamp? I want them all), endurance (emotional and physical), and patience (just wait as I peruse the food market). My saint of a husband has passed this test with flying colors many times.
But lucky for us, we don’t need to submit to a Saturday of flatpack mayhem to enjoy our favorite part of IKEA: the little, tender, gravy-soaked meatballs. We can simply turn to Kendra Vaculin’s recipe for Swedish-Style Turkey Meatballs instead.
One of the beauties of Kendra’s version is that it can easily feed a crowd or be batch-made to freeze and enjoy at a later date (my kind of meal prep). Her recipe calls for ground turkey, a twist on the traditional make-up of beef and pork. Though ground turkey has a reputation for cooking up tough and dry, her recipe manages to circumvent such a fate, thanks to an effective panade (a mix of starch and liquid).
The gravy—built from the fond (those delectable browned bits at the bottom of the pot) and handy boxed broth—is a dream to pour over those meatballs and (hopefully!) some luscious mashed potatoes. You can dollop store-bought lingonberry jam alongside, or make Kendra’s riff using orange marmalade and that bag of frozen cranberries lurking in your freezer from Thanksgiving.
This is precisely the type of food I want to eat when holed up indoors during a blustery grey day. No superfluous bookcase purchase necessary. —Hana Asbrink, deputy food editor
This cozy meal is on us this week. And we have plenty more great dishes to check out. Subscribe for $6 $3/month for unlimited access to every recipe from Bon Appétit, Epicurious, and Gourmet. |
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