2 servings I 4 servings

• Preheat oven to 400F. Wash and dry all produce. Thinly slice chives. Peel and mince shallots. Peel and cut Yukon gold potatoes into 1.5" pieces. Trim and peel carrots. Using a peeler, shave carrot into ribbons, rotating and applying firm pressure to the peeler as you go.
• Place carrot ribbons in a small bowl and pour Swedish pickling liquid over the top. Reserve until mealtime.
• In a large pot, add potatoes and enough water to be double that of the potatoes. Bring water to a boil and reduce heat, allowing the potatoes to simmer until they are very tender, about 20 minutes.
• In small sauté pan, heat a drizzle of oil and sauté shallots until they are softened, 1-2 minutes, then remove from heat. In a large bowl, add sautéed shallots, ground turkey, ½ of the Nordic spice, 2t | 4t salt, 1t | 2t pepper, brown sugar, 2T | 4T lingonberry sauce, and rice cereal. Mix until all ingredients are well incorporated.

   
• Form mixture into 1½-inch meatballs (serving of 2 yields 10-12 meatballs, 4 yields 20-24) and place onto an oiled baking tray. Place tray on top rack of oven and roast until browned and cooked through, 14-16 minutes.
• In a sauce pot, bring ½C | 1C *rice milk, beef stock concentrate, and 1C | 1-1/2C water, and remaining Nordic spice to a simmer. Make a slurry by combining cornstarch and an equal amount of cold water in a small bowl. Whisk sauce and add 1T of slurry to sauce at a time while it simmers. Add additional slurry until a gravy consistency is achieved. Season with salt & pepper. Whisk in 1T | 2T margarine until smooth. Once they are finished cooking, add meatballs to gravy.
• Once tender, drain the potatoes thoroughly and return them to the pot. Mash the potatoes until there are little to no lumps left. Add ¼C | ½C *rice milk, 1T | 2T margarine and season to taste with salt & pepper.
• Serve the meatballs over the mashed potatoes and garnish with the lingonberry sauce and the pickled carrot ribbons. Sprinkle chives over the top. 

  Serve & Enjoy!