Delicious recipe, though time consuming. Worth it though, especially for the leftovers that make for easy lunches.
1⁄2 cup Onion, finely chopped
1⁄4 cup Bread Crumbs
3⁄4 teaspoon Salt, divided
1⁄2 teaspoon Freshly Ground Pepper
1⁄4 teaspoon Nutmeg
1 pound Ground Turkey
1 pound Ground Pork
1⁄4 teaspoon Ground Cardamom
1 tablespoon Extra Virgin Olive Oil
1 1⁄2 cups Fresh Baby Bella Mushrooms, sliced
1 can Chicken Broth, reduced sodium
1⁄4 cup All-Purpose Flour
1⁄2 cup Fat-Free Sour Cream
1⁄4 cup Fresh Parsley, finely chopped
1 tablespoon Lingonberry Jam
Combine onion, bread crumbs, 1/4 teaspoon salt, pepper, nutmeg and cardamom (if using) in a large bowl. Add turkey and pork; gently mix to combine (do not overmix). Using a scant 2 tablespoons for each, make about 20 meatballs.
Heat oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally and reducing the heat if the pan gets too hot, until almost cooked through, 10 to 12 minutes. Transfer to a plate.
Add mushrooms to the pan and increase heat to medium-high. Cook, stirring occasionally, until their liquid has been released and evaporated, 8 to 10 minutes.
Whisk broth and flour in a bowl and add to the pan along with the meatballs. Bring to a simmer and cook until the meatballs are just cooked through and the sauce is thickened, about 2 minutes. Remove from the heat. Add sour cream, parsley, jam and the remaining 1/2 teaspoon salt to the sauce; gently stir until combined.