Swedish-Style Turkey Meatballs

Instructions

1. Mix 2 small onions, coarsely grated, 2 cups panko, and ½ cup whole milk in a large bowl to combine. Add 2 large eggs, 2 lb. ground turkey, ½ tsp. ground allspice, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; season generously with freshly ground pepper. Mix well, then let sit 20 minutes for breadcrumbs to hydrate.

2. Meanwhile, heat 1 lb. fresh or frozen cranberries, 1 cup orange marmalade (about one 13-oz. jar), lemon juice, and a pinch of kosher salt in a large saucepan over medium-high until bubbling. Continue to cook, stirring occasionally and mashing to burst cranberries, until thickened and jammy, 10–12 minutes longer. Transfer jam to a small bowl (it will thicken more as it cools).

3. Heat ⅓ cup extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium. Working one at a time, scoop out golf-ball-size portions of meat mixture (it will be sticky, so use a #50 cookie scoop if you have one) and form into 1½"-diameter balls. Working in batches, arrange meatballs in a single layer in pot (about 12 per batch) and cook, turning halfway through with a slotted spoon and adjusting heat as needed if browning too quickly, until deeply browned on 2 sides, about 3 minutes. Transfer to a rimmed baking sheet as you go (meatballs will still be uncooked inside). Pour out any excess fat in pot and discard. Remove any charred bits remaining in pot if needed.