Turkey Swedish Meatballs

Course: Main Dish

Cuisine: Swedish

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 265kcal

Author: Platings and Pairings

Easy Ground Turkey Swedish Meatballs are a lightened-up version of traditional Swedish Meatballs. Served in a delicious, creamy sauce. Serve them over mashed potatoes, rice or egg noodles.

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Equipment

Ingredients

Meatballs:

1 pound ground turkey
1/3 cup bread crumbs or panko
1 egg lightly beaten
2 cloves garlic minced or grated
1 tablespoon fresh parsley chopped
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon onion powder
½ teaspoon salt
1/4 teaspoon pepper

Swedish Meatball Sauce

2 Tablespoons butter
2 Tablespoons flour
2 cups chicken broth
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
1/2 teaspoon Dijon mustard
2/3 cup reduced-fat sour cream
Salt and pepper to taste

For Serving:

Chopped parsley to garnish
Mashed Potatoes Rice, or Egg Noodles
Lingonberry jam

Instructions

Preheat oven to 400 degrees.
In a large bowl, combine ground turkey, bread crumbs, egg, garlic, parsley, allspice, nutmeg, onion powder, salt and pepper.
Shape mixture into 1-inch balls and arrange on a baking sheet.
Bake for 15-20 minutes, until cooked through. (Temperature should register 165-degrees)
Meanwhile, make the gravy.
In a large skillet over medium heat, melt the butter. Add the flour and cook for about 2 minutes, stirring continuously, until it begins to turn golden.
Slowly whisk in the chicken broth. Then add the Worcestershire sauce, soy sauce and dijon mustard.
Let simmer for about 5 minutes, until thickened slightly. Reduce heat to low and stir in sour cream. Season with salt and pepper, to taste.
Once the meatballs are done baking, add them to the skillet with the sauce and continue to cook for a couple minutes, spooning the sauce over the meatballs.
Garnish with parsley and enjoy over mashed potatoes with lingonberry jam, if desired. Enjoy!

Video

Notes

Tips

Don’t over handle the ground turkey, otherwise your meatballs can become too dense, and not as tender.
Be sure your meatballs are roughly the same size before baking. This ensures they’ll cook evenly.
Use a cookie scoop to make the process easier and ensure your meatballs are all the same size.
If using your hands, wet them to make the process less sticky.
Meatballs are done when they reach a temperature of 165-degrees. I love using this meat thermometer to test for doneness.
You can use beef or pork (or a combination) to make these Swedish Meatballs more authentic. The process and cook time will remain the same. You may want to swap beef broth for the chicken stock.

How to make ahead & store

You can form the turkey meatballs ahead of time and keep them in the refrigerator for up to three days until you’re ready to cook them. Or, to store the cooked meatballs, simply store them with the sauce in an airtight container in the fridge for up to three days.

Freezing

To freeze Turkey Swedish Meatballs:

Bake.
Let cool.
Freeze on a baking sheet, with meatballs spaced apart so they don’t stick to each other.
Once frozen, store in freezer safe bags.
To serve, bake meatballs at 350 degrees for 10-15 minutes, until heated through.

Note: I don’t recommend freezing the swedish meatball sauce. I would make that last minute and add the meatballs to it before serving.

Nutrition