Swedish Lentil Meatballs

Directions

1. Preheat oven to 300˚F (150˚C). In a large sauté pan, melt 1 Tbsp (15 mL) of butter. Add onions and garlic and cook until golden. Add mushrooms and cook until golden as well. Season with salt and pepper and set aside to cool.
2. Using a food processor, pulse lentils with water until they turn into a thick paste. You will need to scrape down the sides when doing this.
3. In a large bowl, combine the ground turkey, cooled onion mixture, lentil paste, egg, fresh bread crumbs, spices, and salt. Mix for 1-2 minutes making sure everything is incorporated. Cover and set aside in the fridge for 10 minutes. After 10 minutes, roll the meat mixture into 1oz (30g) balls.
4. Heat the large sauté pan and add 1 Tbsp (15 mL) butter to melt. Add the meatballs in batches browning on all sides. Have a lined baking tray ready on the side to hold the meatballs. Once they are browned, bake in the oven on the tray until fully cooked (165˚F/ 75˚C internal temperature).
5. While meatballs are cooking, prepare the sauce. Use the sauce pan that was used for the browning of the meatballs and add enough butter to the pan to equal 3 Tbsp (45 mL). Whisk in 2 Tbsp (30 mL) of flour creating a thick roux. Whisk until the roux becomes a rich brown, but not burnt. Slowly add the stock, whisking continuously, and bring to a simmer until it thickens. Add cream and continue to cook. Add lemon juice and season with nutmeg, salt, and pepper. Toss in sliced green onions.
6. Place hot meatballs on a serving platter and cover with sauce. Garnish with green onions and paprika as desired.