Turkey Swedish Meatballs

Makes about 20 meatballs

⅓   cup milk (whole or reduced fat)
2       slices sandwich bread, torn into
         1-inch pieces
1       medium celery stalk, finely chopped
2       pounds ground turkey
1       medium onion, finely chopped
1½    teaspoons sea or kosher salt
¼      teaspoon ground white pepper
1       teaspoon baking powder
¼      teaspoon ground allspice
2       pinches ground nutmeg
1      large egg, beaten
3½   tablespoons unsalted butter, divided
3      tablespoons unbleached, allpurpose flour
4      cups chicken broth, low sodium 
⅓  cup sour cream

Nutritional information per meatball:
Calories 121 (53% from fat) • carb. 4g • pro. 10g• fat 7g • sat. fat 3g • chol. 90mg • sod. 390mg • calc. 28mg • fiber 0g

1. Put the milk into a liquid measuring cup and
add the bread. Let soak; reserve.
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 to the turkey mixture.
With gentle hands, mix together until fully
combined. You want to mix as little as
possible, because if you over-mix, the
meatballs will be tough. Form into 1-inch
meatballs.
3. Put ½ tablespoon of the butter into the
cooking pot of the Cuisinart® Multicooker
set to Brown/Sauté at 375˚F. Once the
butter melts and is hot and foamy, add the
meatballs in about four batches so not to
overcrowd the pan (overcrowding the pan
will lead to poor browning and bring down
the heat).
4. Turn the meatballs every minute or two until
fully browned. Remove, reserve and repeat
with remaining meatballs. Once all are
browned, remove and reserve together.
5. Prepare the gravy. Add the remaining butter
to the cooking pot. Once it is melted and
foamy, whisk in the flour. Stirring constantly
with a wooden spoon, cook until the butter/
flour mixture is lightly browned. Once it is
browned, slowly whisk in the broth. Bring to
a boil and let cook until thickened, about 10
minutes. Reduce heat to 300°F and stir in
the sour cream.
6. Put all of the reserved meatballs into the
cooking pot with the gravy. Raise heat to
350°F and bring to a boil. Let boil for about
10 minutes to coat the meatballs with the
thickened gravy.
7. Reduce heat to 250°F and keep on this
temperature until ready to serve. (Note: the
meatballs can be served right after boiling
in Step 6. This additional time is optional,
but adds to the flavor and cohesiveness of
the dish.)