Turkey Swedish Meatballs deliver all the flavor, spices, and creamy gravy you love.
While the popularity of Swedish meatballs can’t be mentioned 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. 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 lighter in calories, though not in flavor! 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 in under an hour and are loved by the pickiest eaters.
Are Turkey Swedish Meatballs Healthy?
This healthy version of Swedish meatballs is a twist on the classic. By swapping in turkey, it has fewer calories and fat than the typical beef and pork mix. The meatballs are also baked, not fried. For a keto and gluten-free version, skip the breadcrumbs and use almond flour or crushed pork rinds. Or, if you’d prefer an even lighter take on this recipe, use Greek yogurt instead of sour cream.
Baked Over Fried
While fried Swedish meatballs are delicious, I’m here to advocate for the baked option. My number one reason is the simplicity of this method. 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. And like I said before, baking meatballs reduces the amount of calories and saturated fat. Ultimately, any food that’s baked rather than fried is the healthier choice.
How To Make Ahead And Store
Turkey Swedish meatballs can be made ahead, cooked or uncooked, and stored in an airtight container for about 3 days. They can also be frozen for up to 2 months. However, if you’re making this dish in advance, you are advised to make the sauce the day of.
Serving Suggestions
Turkey Swedish meatballs are delightful over egg noodles, Yukon Gold Mashed Potatoes, or Instant-Pot Mashed Cauliflower. 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’s so good! Add a serving of veggies to make it a balanced meal, or serve your turkey Swedish meatballs alone as an appetizer.
Ingredients
- 1 pound 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 the oven to 400°F. In a bowl, combine ground turkey, breadcrumbs, egg, salt, pepper, nutmeg, and allspice.
- 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 Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment