Move over IKEA! There is a new Swedish Meatball in town. These easy to make, lean turkey meatballs are lighter than traditional Swedish Meatballs but are still packed with flavor and served in a delicious creamy sauce.
Looking for more delicious meatball recipes? Check out Oven-Baked Meatballs, Chicken Meatballs, or Instant Pot Meatballs.
I grew up eating Swedish Meatballs. Not Ikea Swedish Meatballs, but my mom’s Swedish Meatballs.
And while I enjoy Ikea’s version, my mom’s recipe is still my favorite.
Swedish meatballs are traditionally pan-fried and made with a mixture of pork and beef.
These Swedish meatballs are lightened up with ground turkey, made with sauteed onions and herbs, baked instead of fried, and served with a creamy gravy that is incredibly flavorful.
How to Make Swedish Meatballs
- Soak 2 slices of bread (whole wheat, white, or gluten-free) in 1/4 cup milk.
- While bread is soaking, heat skillet over medium heat, and melt butter.
- Saute onions and herbs until softened in melted butter. Remove from heat.
- In a large mixing bowl, mix together onions, bread, milk, seasonings, and eggs until well combined.
- Add ground turkey to mixture and mix meatball mixture with your hands, as to not overwork your meatballs.
- Scoop the meatball mixture with a medium cookie scoop unto rimmed sheet pan.
- Pour 1 cup chicken or turkey stock around meatballs. This trick allows meatballs to stay moist and tender and lower in fat.
- Bake meatballs until they reach an internal temperature of 160 degrees. They will finish cooking as they rest out of the oven.
Swedish Meatball Sauce
Most people prefer to serve their Swedish Meatballs with simple pan gravy. I agree, that a sauce is needed for these meatballs, but I like to infuse my gravy with a bit more flavor than is typically traditional.
- Melt butter in a saucepan over medium heat.
- Whisk in flour, until thick paste forms.
- Cook-off raw flour for 1-2 minutes.
- Slowly add in chicken or turkey stock, whisking to incorporate.
- Season with salt, pepper, freshly grated nutmeg, and 2 sprigs of fresh thyme.
- Bring the gravy to a boil and then reduce heat to medium-low.
- Simmer for 10-15 minutes or until sauce is thick.
- Remove thyme sprigs and add in Worcestershire Sauce.
- Serve Sauce over Meatballs.
Serving Suggestions
- Serve alone with gravy.
- Serve over mashed potatoes.
- Serve over cooked egg noodles–this is how my mom served these meatballs.
Storing and Freezing
You can pre-make Swedish Meatballs in advance, but I recommend making your sauce right before serving.
You can store Baked Meatballs in the fridge for up to 3 days. And you can Freeze the meatballs. Once meatballs have been baked and cooled, place on a cookie sheet and freeze until solid (about 30 minutes.) Transfer to a freezer-safe bag for up to 3 months. To reheat frozen meatballs, either drop into simmering Swedish Meatball sauce for 20 minutes or reheat in an oven at 350 degrees for 20-25 minutes or until warmed through.
Notes/Modifications for Swedish Meatballs
- For Gluten-Free Swedish Meatballs use gluten-free bread in place of regular bread in the meatball mixture and use 1:1 gluten-free flour blend and gluten-free Worcestershire sauce for the sauce.
- You can use pork or beef (or combination of the two) in place of the ground turkey for a more traditional Swedish Meatball. I find that because these meatballs are so packed with flavor, this is one recipe that ground turkey really is a great option.
- Swedish Meatballs are a great recipe to use leftover stuffing. In place of the bread slices, use leftover stuffing. In fact, the stuffing is packed with tremendous flavor, making the meatballs some of the best you have ever had.
- Be sure all your meatballs are the same size before baking. This ensures even baking time.
- Feel free to omit fresh thyme, this is not traditional, I just find it adds tons of flavor.
- Freshly grated nutmeg is so much better than ground nutmeg.
- Use milk in place of half and half to keep these lower in fat, or use heavy cream to really make these meatballs decadent.
Meatball Recipes
Swedish Meatballs
Ingredients
Swedish Meatballs
- 2 slices bread
- 1/4 cup milk
- 1 tablespoon butter
- 1/4 cup onion diced
- 1 teaspoon fresh thyme leaves optional
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon allspice
- 1 egg
- 1 pound ground turkey
- 1 cup chicken stock
Swedish Meatball Sauce
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups chicken stock or turkey stock
- 1 cup half and half or milk/cream
- 2 sprigs fresh thyme
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon grated nutmeg
- 1/2 tablespoon Worcestershire Sauce
Instructions
Swedish Meatballs
- Preheat oven to 425 degrees.
- Soak 2 slices of bread (whole wheat, white, or gluten-free) in 1/4 cup milk.
- While bread is soaking, heat skillet over medium heat, and melt butter.
- Saute onions and herbs until softened in melted butter. Remove from heat.
- In large mixing bowl, mix together onions, bread, milk, seasonings and egg until well combined.
- Add ground turkey to mixture and mix meatball mixture with your hands, as to not overwork your meatballs.
- Scoop the meatball mixture with a medium cookie scoop unto rimmed sheet pan.
- Pour 1 cup chicken or turkey stock around meatballs. This trick allows meatballs to stay moist and tender and lower in fat.
- Bake meatballs for 25 minutes.
Swedish Meatball Sauce
- Melt butter in saucepan over medium heat.
- Whisk in flour, until a thick paste forms. Cook off raw flour for 1-2 minutes.
- Slowly add in chicken or turkey stock, whisking to incorporate.
- Season with salt, pepper, freshly grated nutmeg and 2 sprigs of fresh thyme.
- Bring gravy to a boil and then reduce heat to medium-low. Add in half and half and simmer for 10-15 minutes or until sauce is thick, whisking often.
- Remove thyme sprigs and add in Worcestershire Sauce.
- Serve Sauce over Baked Meatballs.
Notes
- You can use pork or beef (or combination of the two) in place of the ground turkey for a more traditional Swedish Meatball.
- Be sure all your Swedish Meatballs are the same size before baking. This ensures even bake time.
- Feel free to omit fresh thyme, this is not traditional, I just find it adds tons of flavor.
- Freshly grated nutmeg is so much better than ground nutmeg.
- To keep this meatball recipe even lighter, use milk in place of half and half in Swedish Meatball Sauce.
Nutrition
How many meatballs should this make?
Approximately 18 meatballs. Enjoy!
These were super good! I was feeling lazy so I threw the ingredients in the food processor instead of mixing by hand, added dried thyme instead of fresh (it was all I had), and made without the gravy. Cooking the meatballs with broth really made them cook up nicely. There were none left after dinner, my family loved them. I can’t wait to try it with the gravy next time!!
I am so glad your family enjoyed Julie! You will LOVE this with the gravy!
This recipe was delicious, thank you for sharing it! My daughter ate them all (and she is really difficult to please).
I love hearing that your daughter enjoyed Emy!
These were AMAZING! My almost 9 year old son (my pickiest eater) licked his plate clean…twice!!! The meatballs were tender, flavorful and just plain delicious. The gravy/sauce was divine. Thank you for a lightened up version that doesn’t skimp on taste!
WAHOO!!! I love when a meal pleases the picky eaters!! Thank you for letting me know your family enjoyed.
What a fabulous recipe! We loved it with ground turkey but I love that you can also use beef or pork. Thank you for a wonderful recipe.
Hi Joanie! I love using whatever meat I have on hand. Enjoy!
Swedish meatballs are a family favorite. Thanks for sharing this variation!
YAY Sarah, I am so glad you enjoyed these meatballs.