Fryer User Manual

5
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.
6. 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