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Turkey Swedish Meatballs are a delicious, lightened-up version of classic Swedish meatballs that will leave you satisfied!
Serve these Turkey Swedish Meatballs over egg noodles or creamy mashed potatoes to soak up the delicious creamy pan sauce for an easy, family-favorite dinner recipe!
Better than Ikea Swedish Meatballs
Inspired by my mom's recipe, this recipe for Turkey Swedish Meatballs is lower in fat and cholesterol than traditional Swedish Meatballs, but every bit as delicious for a few key reasons.
- Seasoned Right. Lean ground turkey has the reputation of being dry and flavorless. This recipe proves that it does not need to be the case. Sauteed onion, soaked bread, and herbs are mixed into the ground turkey adding flavor and moisture, creating the best-tasting turkey meatball ever!
- Baked with a Special Technique. Just like my Italian meatballs, these Swedish meatballs are baked with a bit of broth at a high temperature. This keeps the exterior crispy, as though they were fried, but the interior stays tender and moist. It is truly magical!
- Served with Homemade Gravy. The from-scratch gravy is incredibly simple to make adds so much flavor to this simple meal. It is creamy and flavorful and just simply the perfect accompaniment to these Swedish meatballs.
Happy Cooking! xo Kristen
Recipe Highlights
Notes on Ingredients
- Ground Turkey: Because Swedish Meatballs are so packed with flavor, this is a great time to use lean ground turkey, even ground turkey breast. However, if desired, you can use pork or beef (or a combination of the two) in place of the ground turkey for a more traditional Swedish Meatball.
- To Bind Meatballs: An egg and plain white or wheat bread are used to help bind the meatballs together. Avoid using seeded or multigrain bread, as that can impact the texture of the Swedish meatballs.
- Milk + Stock: Both the Swedish meatballs and the Swedish meatball sauce use stock and milk. Use low-sodium store-bought or homemade chicken stock or turkey stock, and any fat percentage of milk or half and half.
- Seasonings: Minced yellow onion, thyme leaves, allspice, and nutmeg add the earthy, warming undertones that Swedish meatballs are known for. Finishing with Worcestershire sauce adds amazing depth to the sauce, making it taste like it has been simmered for hours.
- To Thicken Use all-purpose flour or a 1:1 gluten-free all-purpose flour to thicken the Swedish meatballs sauce.
How to Make Turkey Swedish Meatballs
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Soak the bread in milk. Add a couple slices of bread to a large mixing bowl and add milk. Soaking the bread in milk will help bind the meatballs together AND keep them super moist and tender.
- Sauté onion and thyme. Use the time the bread is soaking in milk to sauté the onion and thyme in a bit of butter until the onion has softened. This step will increase the flavor of the meatballs ten-fold.
- Combine binders together BEFORE adding turkey. Add the sauteed onions, egg, and seasonings to the mixing bowl with the soaked bread and mix together until everything well combined. Once combined, add in the ground turkey and gently combine until the binders are just distributed through the turkey. This will help prevent overworking the turkey, which can result in tough meatballs.
- Portion Meatballs. Use a medium cookie scoop to form meatballs to ensure the meatballs are even in size and therefore bake even and then place them on a rimmed baking sheet. Pour a bit of stock around the meatballs, this will ensure your Swedish meatballs stay super juicy and tender.
- Bake Meatballs. Bake until the turkey meatballs become brown and the internal temperature reaches 165℉ (74℃).
Swedish Meatball Gravy
While the Swedish meatballs are baking, use that time to prepare the creamy pan sauce to complete this meal!
- Form a Roux. Melt butter in a medium saucepan. Once melted, whisk in flour to form a thick paste known as a roux.
- Thin Sauce. Slowly whisk in chicken stock and milk, until the sauce is nice and creamy and smooth.
- Simmer. Season the sauce and simmer until thickened.
Serving Suggestions
Once the meatballs are baked and the gravy is made, it is time to serve dinner! Serve the Swedish meatballs over buttered egg noodles, mashed potatoes, orzo rice, or creamy grits. Spoon the gravy over the meatballs and top with lingonberry jam if desired. I suggest rounding out dinner with a side of green beans almondine or roasted broccoli.
Recipe Modifications
- Gluten-Free Swedish Meatballs: Use gluten-free bread in place of regular bread in the meatball mixture and use a 1:1 gluten-free flour blend and gluten-free Worcestershire sauce for the sauce.
- Egg-Free Swedish Meatballs: Instead of using an egg in this recipe, use an additional 1 slice of bread and 2 tablespoons of milk. The extra bread will work as a binder for the meatballs.
- Replace the bread with stuffing. 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.
More Easy Turkey Recipes
- Ground Turkey Taco Skillet
- Instant Pot Turkey Noodle Soup
- Homemade Turkey Tetrazzini
- Turkey Club Wrap
- Southwest Turkey Soup
- Instant Pot Turkey Breast
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Easy Turkey Swedish Meatballs
This recipe for Swedish Meatballs is made with lean ground turkey and a creamy sauce to create a delicious, lighter version of traditional Swedish Meatballs.
Video
Ingredients
Swedish Meatballs
- 2 slices sandwich bread, plain white or wheat, not seeded or multigrain
- ¼ cup milk , or half and half
- 1 tablespoon unsalted butter
- ¼ cup yellow onion, diced
- 1 teaspoon fresh thyme leaves, optional
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground allspice
- 1 large egg, whisked
- 1 pound ground turkey
- 1 cup low-sodium chicken stock
Swedish Meatball Sauce
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken stock
- 2 sprigs fresh thyme
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- ½ teaspoon grated nutmeg
- 1 cup milk, or cream
- ½ tablespoon Worcestershire Sauce
Instructions
Swedish Meatballs
- Preheat oven to 425℉ (220℃). Spray a rimmed sheet pan with nonstick cooking spray and set aside.
- In a large mixing bowl, soak 2 slices sandwich bread in ¼ cup milk .
- While the bread is soaking, heat a large nonstick skillet over medium heat, and melt 1 tablespoon unsalted butter. Once the butter has melted, add ¼ cup yellow onion (minced) and 1 teaspoon fresh thyme leaves and sauté, stirring often, until the onion has just softened. Remove the skillet from the heat.
- Add the sauteed onions and thyme to the bowl with bread and mix until bread falls apart and the onion mixture has cooled slightly. To this mixture, add in 1 teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon ground allspice, and 1 large egg. Mix together until the ingredients are well combined.
- Add 1 pound ground turkey to the mixture and using your hands, gently mix together until the seasonings are well distributed throughout the meat. Be careful to not overwork your meatballs, to prevent tough meatballs.
- Scoop out about 2 tablespoons of the meat mixture, using a medium cookie scoop, and then gently shape into 1-inch meatballs. Place the meatballs onto the prepared baking sheet. Slowly pour 1 cup low-sodium chicken stock around the meatballs.
- Bake the turkey meatballs for 25 minutes, or until they reach an internal temperature of 162-165℉ (73-74℃). (They will continue to rise a few degrees as they rest after baking.)
Swedish Meatball Sauce
- While the meatballs are baking, melt the remaining 4 tablespoons unsalted butter over medium heat in a medium saucepan. Once the butter has melted, slowly whisk in ¼ cup all-purpose flour, until a thick paste forms. Cook for 1-2 minutes to remove the raw flour taste from the sauce.
- Slowly whisk in 2 cups low-sodium chicken stock until incorporated. Season with 2 sprigs fresh thyme, ½ teaspoon black pepper, ½ teaspoon kosher salt, and ½ teaspoon grated nutmeg. Bring gravy to a boil and then reduce heat to medium-low. Whisk in in 1 cup milk and simmer for 10-15 minutes or until sauce is thick, whisking often.
- Remove the gravy from the heat, remove the thyme sprigs, and stir in ½ tablespoon Worcestershire Sauce . Serve the sauce over the baked meatballs with noodles or mashed potatoes, as desired.
Equipment
- Rimmed Baking Sheet (crucial for perfect meatballs!)
Notes
Turkey: Use lean turkey ground turkey breast or dark meat. Alternatively, you can replace the turkey with ground pork or beef (or a combination of the two).
Thyme: Feel free to omit fresh thyme, this is not traditional, I just find it adds tons of flavor.
Bread: You can opt to use white bread, wheat bread, or even your favorite gluten-free bread to make these meatballs.
Milk/Half and Half: The meatballs and the gravy use milk, cream, or half and half. Use milk to keep the gravy and meatballs lower in fat or use half and half to really make these meatballs decadent.
Gluten-Free: Use gluten-free bread in place of regular bread in the meatball mixture and use a 1:1 gluten-free flour blend and gluten-free Worcestershire sauce for the sauce.
Egg-Free: Instead of using an egg in this recipe, use an additional 1 slice of bread and 2 tablespoons of milk. The extra bread will work as a binder for the meatballs.
Storage: Leftover Swedish Meatballs can be stored in an airtight container along with the sauce, after they have cooled slightly, for up to 3 days. Reheat the sauce and meatballs in a heat-safe bowl in 1-minute intervals in the microwave until warmed through.
Nutrition
Calories: 436kcalCarbohydrates: 24gProtein: 37gFat: 16gSaturated Fat: 9gCholesterol: 89mgSodium: 1125mgPotassium: 681mgFiber: 1gSugar: 5gVitamin A: 820IUVitamin C: 3.1mgCalcium: 118mgIron: 2.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
These were really easy to make and very moist and delicious. Great instructions, very clear. I found no salt chicken stock at the store. While the turkey meatballs were baking I made the sauce. Super quick. Served over rice cauliflower.
Thank you so much for sharing, Amy! I am thrilled to hear you enjoyed the meatballs and appreciate you taking the time to leave a review.
Great recipe, so yummy! To save time, I used a food processor to partially break up the bread and chop the onions, worked out fine. Didn't have allspice so I subbed with a pinch of ground cloves. Used dried thyme since didn't have fresh. Family loved it. Will be adding this to the dinner rotation.
Thanks for sharing, Judy! Thrilled to hear you enjoyed so much.
I thought they tasted great, but I don’t think my kiddos were too keen on the nutmeg and allspice in the gravy and meat.
Thanks for sharing, Jade! It can take kids a bit to get used to new flavors like that, but feel free to omit the nutmeg and allspice in the future.
Perfect. I love Swedish meatballs with Lingonberries. Reminds me of Thanksgiving. Comfort food that’s surprisingly not too heavy. Made a kale salad with dried cranberries and a maple vinaigrette to go with it.
Delicious! I can’t believe I’ve never made Swedish Meatballs. These were spot on and soo flavorful! Not dry at all! Thanks for sharing!
You are so welcome, Amy! I am thrilled to hear you enjoyed the meatballs.
These were light and tender with subtle hint of thyme and spices. Served with spaghetti squash to keep the carbs and cal lower. 😋
Thanks for sharing, Cathy! Happy to hear you enjoyed these meatballs.
I made these for a church gathering. I followed the recipe exactly but just doubled it. So simple and, YES......they blow away the meatballs from IKEA lol (and IKEA's are pretty good) Thank you.
Thanks for sharing Robert! So happy to hear you enjoyed this recipe so much!