Turkey Swedish Meatballs
Turkey Swedish Meatballs pack all the flavor, spices, and creamy gravy of the original minus the calories!
Table of Contents
While the popularity of Swedish meatballs can’t be spoken about without acknowledging IKEA, I first enjoyed them as a kid. Like most kids, I was a picky eater. I wasn’t a fan of marinara sauce and preferred my pasta with butter or alfredo sauce. This posed a problem with meatballs since my mom would cook them in tomato sauce, similar to these Crock-pot meatballs. Eventually, she made me Swedish meatballs, which was, and still is, one of my favorite foods.
Cut to the present day and these delicious Swedish turkey meatballs. I used ground turkey instead of the traditional pork and beef combo to make them simpler and lighter. We keep the nutmeg and allspice in the mix and top them with the creamy, rich gravy so they taste as good (if not better) as the original. Turkey Swedish meatballs come together easily, are ready to eat in under an hour, and are loved by the pickiest eaters.
Are Turkey Swedish Meatballs Healthy?
This version of Swedish meatballs is a healthy spin on the classic. By swapping in turkey, there are fewer calories and less fat, and they are healthier than a beef and pork mix. They’re also baked, not fried. For a keto and gluten-free version, skip the breadcrumbs and use almond flour or crushed pork rinds. Also, for fewer calories, use Greek yogurt instead of sour cream.
Baked over Fried
While fried Swedish meatballs are delicious, I’m here to advocate for baked dishes. My number one reason is the ease. I love popping something in the oven, setting a timer, and moving on. When you fry meatballs, you stand at the stove, constantly flipping them. I’m a multitasking mom of two, so I don’t have time for that. Furthermore, baking meatballs reduces the amount of calories and trans fat. Ultimately, any food that’s baked over fried is the healthier choice.
INGREDIENTS
- 1 lb lean ground turkey
- 1/3 cup breadcrumbs
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 1/2 cups low-sodium beef broth
- 1/2 cup light sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
INSTRUCTIONS
Mix
Combine turkey and spices; form meatballs.
Bake
Cook meatballs in oven.
Simmer
Prepare sauce; combine with meatballs.
Devour!
FAQs & Tips
Turkey Swedish meatballs can be made ahead, cooked or uncooked, and stored in an airtight container for about three days. They can also be frozen for up to two months. However, if you’re making this dish in advance, you are advised to make the sauce the day of.
If your mixture is not sticking well, add a bit more breadcrumbs. I often measure what the recipe calls for but keep extra on hand as I shape them in case I need more.
If you are out of beef broth or choose not to use it, you can use chicken broth, veggie broth, or mushroom broth. You can also make a soy sauce mix using one tablespoon of soy sauce per cup of water.
Serving Suggestions
Turkey Swedish meatballs are delightful over egg noodles, Yukon Gold mashed potatoes or perfect cauliflower steaks. I’m a big fan of a sweet and savory combo, so I make a side of cranberry sauce or raspberry curd to dip the meatballs in & it is sooo good! Add a serving of veggies to make it a balanced meal, or serve your turkey Swedish meatballs alone as an appetizer.
Turkey Swedish Meatballs
Ingredients
- 1 lb lean ground turkey
- 1/3 cup breadcrumbs
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 1/2 cups low-sodium beef broth
- 1/2 cup light sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 400°F. In a bowl, mix ground turkey, breadcrumbs, egg, salt, pepper, nutmeg, and allspice until well combined.
- Form the mixture into 1-inch meatballs and place on a baking sheet lined with parchment paper. Bake for 20 minutes or until cooked through.
- While meatballs bake, heat olive oil in a skillet over medium heat. Stir in flour to create a roux. Gradually whisk in beef broth until smooth.
- Add Worcestershire sauce and Dijon mustard to the skillet. Bring to a simmer and cook until thickened, about 10 minutes.
- Stir in sour cream until well combined. Add baked meatballs to the sauce, coating them thoroughly. Simmer for an additional 5 minutes.
Nutrition
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