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4.9 from 21 votes

Turkey Swedish Meatballs

My Turkey Swedish Meatballs are super juicy, smothered in a rich and creamy gravy and perfect for a weeknight dinner. They are delicious served over pappardelle pasta or a wide egg noodle or mashed potatoes for something more hearty and comforting.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 426 kcal
Course: Main Course
Cuisine: Swedish

Ingredients

Meatballs
  • 1 lb. ground turkey
  • 1/3 cup plain breadcrumbs
  • 1/2 small white onion, finely diced or grated using a box grater (~1/3 cup)
  • 1 Tbsp. soy sauce (or 1/2 tsp. salt)
  • 1/4 cup fresh parsley, chopped (or 2 Tbsp. dried)
  • 1 large egg
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • 1/4 tsp. white pepper
  • 1/4 tsp. cardamom
  • 1 Tbsp. water
  • salt and pepper, to taste
Sauce
  • 4 Tbsp. butter, unsalted
  • 4 Tbsp. all-purpose flour
  • 2 cups beef broth
  • 1/2 cup Greek yogurt, plain (or sour cream)
  • 1/3 cup heavy cream
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Worcestershire sauce 
  • garnish: fresh parsley or fresh chives and black pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. In a medium sized bowl, combine ground turkey, breadcrumbs, white onion, soy sauce, parsley, egg, spices and water until combined. Roll meatballs into a small/medium size. Using a cookie scoop helps to make uniform meatballs and use a little olive oil on your hands if the meatballs are sticky. You should have ~20 meatballs.
  3. Place the meatballs on a baking sheet lined with parchment paper. Bake in the oven for 15 minutes or until the meatballs reach an internal temperature of 165°F.
  4. Next, make the gravy. Using a nonstick skillet or cast iron, start by making the roux: over medium heat, allow the butter to melt and then whisk in the flour. Whisk for about 30 seconds or so to get rid of the floury taste. Then in increments, slowly whisk in the beef broth. Let the roux and broth adequately mix before adding in more broth.
  5. Next, whisk in the heavy cream and yogurt until smooth. Then add in the soy sauce and Worcestershire sauce and simmer until sauce thickens, ~2-3 minutes.
  6. Lastly, transfer the cooked meatballs to the sauce and spoon the sauce over the meatballs. Taste and adjusting seasonings, adding more salt or pepper as desired. Serve with pappardelle pasta, wide egg noodles, mashed potatoes, etc. and garnish with parsley or chives and freshly ground black pepper.

Notes

  •  
  • Use 1/2 lb. ground pork and 1/2 lb. ground beef in place of ground turkey.
  • Use2 slices of white bread with the crust trimmed if you don't have plain or Panko breadcrumbs.
  • Storage: stored in an air-tight container for up to 3-5 days in the fridge. 

Nutrition Information

Serving 5meatballs Calories 426kcal (21%) Carbohydrates 19g (6%) Protein 36g (72%) Fat 23g (35%) Saturated Fat 13g (65%) Cholesterol 163mg (54%) Potassium 510mg (15%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 749IU (15%) Vitamin C 1mg (1%) Calcium 73mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 426

% Daily Value*

Serving 5meatballs
Calories 426kcal 21%
Carbohydrates 19g 6%
Protein 36g 72%
Fat 23g 35%
Saturated Fat 13g 65%
Cholesterol 163mg 54%
Potassium 510mg 11%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 749IU 15%
Vitamin C 1mg 1%
Calcium 73mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.