Turkey Swedish Meatballs

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. 

Turkey Swedish 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.

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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 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 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 a 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 traditional Swedish Meatball Recipes.

• 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.
• Simmer for 10-15 minutes or until sauce is thick.
• Remove thyme sprigs and add in Worcestershire Sauce.
• Serve Sauce over Meatballs.

To Serve Swedish Meatballs

• Serve alone with gravy.
• Serve over mashed potatoes.
• Serve over cooked egg noodles–this is how my mom served these meatballs.

To Store Swedish Meatballs

You can pre-make Swedish Meatballs in advance, but I recommend making your sauce, right before serving.

• Baked Meatballs will keep in the fridge for up to 3 days.
• Freeze Swedish Meatballs
  • Bake meatballs as directed.
  • Once cooled, place on 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 meatball mixture.
  • For Swedish Meatball Gravy, use 1:1 gluten free flour blend and gluten free Worcestershire 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 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.
• Use milk in place of half and half to keep these lower in fat, or use heavy cream to really make these meatballs decadent.

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Swedish Meatball Recipe

I would love to know how you enjoy this recipe! Be sure to leave a comment and let me know. Or snap a picture and tag @amindfullmom on Instagram and hashtag it #amindfullmom

5 from 2 votes

Print

Swedish Meatballs

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. 

Course Main Course

Cuisine Swedish

Keyword Swedish Meatballs, Turkey Meatballs

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4

Calories 436 kcal

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

1. Preheat oven to 425 degrees. 

2. Soak 2 slices of bread (whole wheat, white, or gluten-free) in 1/4 cup milk.
3. While bread is soaking, heat skillet over medium heat, and melt butter.
4. Saute onions and herbs until softened in melted butter. Remove from heat.

5. In large mixing bowl, mix together onions, bread, milk, seasonings and egg until well combined.

6. Add ground turkey to mixture and mix meatball mixture with your hands, as to not overwork your meatballs.
7. Scoop the meatball mixture with a medium cookie scoop unto rimmed sheet pan.
8. Pour 1 cup chicken or turkey stock around meatballs. This trick allows meatballs to stay moist and tender and lower in fat.

9. Bake meatballs for 25 minutes.

Swedish Meatball Sauce

1. Melt butter in saucepan over medium heat.
2. Whisk in flour, until a thick paste forms.
3. Cook off raw flour for 1-2 minutes.
4. Slowly add in chicken or turkey stock, whisking to incorporate.
5. Season with salt, pepper, freshly grated nutmeg and 2 sprigs of fresh thyme.

6. 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.

7. Remove thyme sprigs and add in Worcestershire Sauce.

8. Serve Sauce over Baked Meatballs.

Recipe 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 Facts

Swedish Meatballs

Amount Per Serving

Calories 436 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 9g 45%

Cholesterol 89mg 30%

Sodium 1125mg 47%

Potassium 681mg 19%

Total Carbohydrates 24g 8%

Dietary Fiber 1g 4%

Sugars 5g

Protein 37g 74%

Vitamin A 16.4%

Vitamin C 3.8%

Calcium 11.8%

Iron 13.7%

* Percent Daily Values are based on a 2000 calorie diet.

To Make the Best Swedish Meatballs, You May Need

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