5
bring two opposite corners up, making
a triangle. Crimp all edges like a pleat
and pinch to seal, using more water if
needed.
5. Repeat with the remaining wonton
wrappers. Keep the prepared
dumplings covered with plastic so as
not to dry out. When you are close to
finishing the dumplings, set the unit to
Steam for 20 minutes.
5. When the unit is ready, add the
dumplings to the rack and cover. (This
may need to be done in two batches.)
Serve immediately.
Nutritional information per dumpling:
Calories 20 (20% from fat) • carb. 3g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 39mg
• calc. 3mg • fiber 0g
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 milk (whole or reduced fat)
1 slice sandwich bread, torn into
1-inch pieces
1 small celery stalk, finely chopped
1 pound ground turkey
1 small onion, peeled and finely
chopped
¾ teaspoon kosher salt
¼ teaspoon ground white pepper
½ teaspoon baking powder
¼ teaspoon ground allspice
1 pinch ground nutmeg
1 large egg, lightly beaten
3½ tablespoons unsalted butter, divided
3 tablespoons unbleached,
all-purpose flour
4 cups chicken broth, low sodium
1
⁄3 cup 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
meatballs (about 1 tablespoon of
mixture per ball).
3. Put ½ tablespoon of the butter into the
cooking pot of the Multicooker set to
Brown/Sauté at 375˚F. 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 and stir in the sour cream.
6. Put all of the meatballs into the
cooking pot with the gravy. Raise heat
to 350°F 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 and keep covered until ready to
serve.
Nutritional information per meatball:
Calories 26 (57% from fat) • carb. 1g • pro. 2g
• fat 2g • sat. fat 1g • chol. 11mg • sod. 49mg
• calc. 7mg • fiber 0g
