This Turkey Meatballs in Yogurt Gruyere Sauce recipe contains a hidden ingredient. I will get to that later. Creamy yogurt sauce and rich, nutty-tasting gruyere cheese make this baked seasoned turkey meatball casserole a winner. The dish is light enough for warm-weather dinners or hearty enough for cold-weather months. I love a flexible recipe.
What is Schmand?
Schmand is a dairy product commonly found in Germany and other parts of Central and Eastern Europe. It’s similar to sour cream but has a few key differences:
Firstly: Fat Content: Schmand typically has a higher fat content than sour cream, around 20-24%. Consequently, it is richer and creamier.
Secondly: Texture: It’s thicker and more stable when heated, making it ideal for baking and cooking. You’ll find it in both sweet and savory dishes like cakes, sauces, and casseroles.
Thirdly: Taste: While schmand is tangy like sour cream, it has a slightly milder and more buttery flavor.
Schmand is versatile! Spread it on bread, add it to soups for creaminess, or whip it into a dessert. It’s a hidden gem in the kitchen. However, tracking it down outside Europe might involve sleuthing in specialty stores.
Turkey Meatballs in Yogurt Sauce Smothered in Melted Gruyere
Ingredients
- Ingredients:
- 1 red onion
- 1 garlic clove
- 1& 1/2 lbs ground turkey
- 2 tablespoons fresh oregano plus more for garnish if desired
- 1 cup breadcrumbs
- 2 large eggs slightly beaten
- Kosher salt
- Canola or vegetable oil
- 1+ 1/2 cups turkey or chicken broth
- 1 cup full fat regular or greek yogurt
- 3/4 cup schmand recipe in notes
- 2 egg yolks
- 1 cup shredded gruyere cheese
Instructions
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Peel the onion and chop into small pieces.
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Peel the garlic clove, push it through a garlic press or use a small sharp knife to mince.
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Mix the ground turkey meat with the chopped onions, garlic and oregano.
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Add the breadcrumbs and two beaten egg yolks and mix until throughly combined.
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Season with the kosher salt.
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Preheat oven to 375 degree F.
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Coat the inside of a casserole dish with canola or vegetable oil.
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Use your hands to form the ground turkey mixture into small 1+1/2 inch balls. Place them next to each other in the oiled casserole dish.
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In a saucepan over medium heat, warm the chicken or turkey broth.
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When the broth is boiling, remove from the heat and pour it over the turkey meatballs.
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Cover the casserole dish with aluminum foil and place in the pre-heated oven for 20 minutes.
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In a separate bowl whisk together the yogurt, schmand, and egg yolks. Remove the casserole dish from the oven. Discard the aluminum foil.
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Pour the creamy sauce evenly over the meatballs, sprinkle the shredded gruyere evenly over the top and place back in the oven for 20 minutes or until the cheese is melted, golden brown and bubbling.
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Sprinkle additional fresh oregano, if desired, over the top before serving.
Recipe Notes
To make schmand:
• 4 oz cream cheese
• 8 oz full-fat cottage cheese
Place the cottage cheese and cream cheese in a food processor or blender and process until combined. The mixture should be completely smooth before using as an ingredient to any recipe.
Like this Turkey Meatballs in Yogurt Gruyere Sauce? Also, check out some of these other delicious recipes:
CHILI CRISP PEANUT MEATBALLS
GRUYERE-STUFFED WALNUT MEATBALLS
OLIVE GRUYERE WALNUT SCONES
