Turkey Swedish Meatballs are a lightened-up version of classic comfort food. This fast and easy 30 minute recipe is sure to be a favorite!
This time of year I'm craving comfort food, but my waistline, not so much. What's a girl to do but create some lighter versions of favorite recipes, like these Turkey Swedish Meatballs?
Why I love this recipe
I love this recipe because it whips up in 30 minutes making it perfect for busy weeknights. It is also a family-friendly and you can serve it over noodles, potatoes, rice, etc to make it your own.
If you like this recipe you might also like this Szechuan Chicken, White Chicken Chili, Turkey Stuffed Peppers, and Instant Pot Beef Stew!
Ingredients
- ground turkey makes this recipe a healthier version of the original
- egg and breadcrumbs hold the meatballs together
- spices add a ton of flavor: salt, pepper, paprika, nutmeg, onion flakes
- chicken broth simmers the meatballs and flavors the sauce
- butter and flour thicken the sauce
- milk flavors the meatballs and is the base of the sauce
Step by step
- Start by combining all of the meatball ingredients and mix by hand. Hint: Dampen your hands first to help avoid the meat mixture sticking to your hands!
- Roll the meat into 1 ½ inch meatballs.
- In a large skillet, melt butter then brown your meatballs on all sides.
- Add broth to the skillet and simmer meatballs for 15 minutes or until cooked through.
- Meanwhile, in a large saucepan, melt butter. Add flour and whisk to make a paste.
- Cook flour and butter mixture for 3 minutes, whisking constantly.
- Add milk and stir to mix.
- Bring just to a boil, then add spices, reduce heat and simmer until thickened.
- Add the sauce mixture to the meatballs and broth and stir to combine. Serve over egg noodles or your favorite side (I like mine over easy slow cooker rice.)
Tips for best results
- make your meatballs the same size so they cook evenly (a cookie scoop is helpful)
- wet your hands before mixing the meatball mixture so it sticks less to your hands
- do not overhandle the meatballs as it will make the meatballs too dense
- use a meat thermometer to make sure meatballs reach 160 degrees Fahrenheit
- the sauce has thickened when it coats a spoon
FAQs
The best way to make these ahead of time is to form the meatballs and refrigerate them until ready to cook.
The meatballs can be frozen, but I do not recommend freezing the sauce. To freeze the meatballs allow to cool fully then place them in a single layer on a baking sheet. Place in the freezer for two hours or until frozen through, then transfer to a freezer bag or freezer-safe container. Bake from frozen at 350 degrees for about 15 minutes or until heated through.
Serving Suggestions
Serve with your choice of starch if desired:
- mashed potatoes
- egg noodles
- rice
- cauliflower rice
- on their own as an appetizer!
If you try this recipe please comment and rate it below, I love hearing from you!
Print
Turkey Swedish Meatballs
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: main course
- Method: stovetop
- Cuisine: Swedish
Description
Turkey Swedish Meatballs are a lightened up version of a classic comfort food. This 30 minute recipe is sure to be a favorite!
Ingredients
For the meatballs:
- 2 lb ground turkey
- 1 egg
- ¾ cup breadcrumbs
- 1 teaspoon salt
- ½ cup milk
- 2 teaspoons pepper
- 1 teaspoon paprika
- ½ teaspoon nutmeg
- 2 tablespoons chopped parsley
- 1 tablespoon onion flakes
- 2 tablespoons unsalted butter
- 2 cups chicken broth
For the sauce:
- 2 tablespoons unsalted butter
- 4 ½ tablespoons all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1 pinch nutmeg
Instructions
- Combine all meatball ingredients in a large bowl and mix well with hands.
- Roll mixture into 1.5 inch meatballs and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Transfer meatballs to skillet and brown on all sides, turning carefully to avoid breaking them.
- Add chicken broth and simmer meatballs for 15 minutes, turning occasionally.
- Meanwhile, in a separate medium saucepan melt 2 teaspoons of butter over medium heat.
- Add flour and whisk to make a paste. Continue to whisk constantly while cooking 3 minutes.
- Add milk and bring to a just to a boil, whisking often.
- Reduce heat to simmer and add salt and nutmeg.
- Allow to cook until thickened, about 8 minutes. Sauce will coat a spoon when it reaches the correct thickness.
- Add meatballs and broth to the sauce and stir to combine.
- Serve over egg noodles if desired.
Notes
- make your meatballs the same size so they cook evenly (a cookie scoop is helpful)
- wet your hands before mixing the meatball mixture so it stick less to your hands
- do not over handle the meatballs as it will make the meatballs too dense
- use a meat thermometer to make sure meatballs reach 160 degrees Fahrenheit
- sauce has thickened when it coats a spoon
Keywords: turkey Swedish meatballs
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