Just Perfect Turkey Swedish Meatballs
Transform your weeknight dinners with these Just Perfect Turkey Swedish Meatballs—a lighter take on the classic comfort dish bursting with flavor. Made with lean ground turkey, aromatic spices like allspice and nutmeg, and a touch of Parmesan cheese, these tender meatballs are cooked to golden perfection before being simmered in a rich, creamy gravy. The luscious sauce, made with chicken broth, heavy cream, and a hint of Dijon mustard, elevates every bite. Quick and easy to prepare in just 45 minutes, this recipe is perfect for family meals or entertaining guests. Serve these Swedish meatballs over fluffy mashed potatoes, buttery egg noodles, or steamed rice for a meal that's both satisfying and impressive. Garnish with fresh parsley for an elegant finishing touch!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 lb Ground turkey
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 0.25 teaspoon Ground allspice
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a large mixing bowl, combine breadcrumbs and milk. Let sit for 2 minutes to allow the breadcrumbs to soak up the milk.
Add the ground turkey, egg, grated Parmesan cheese, onion powder, garlic powder, ground allspice, ground nutmeg, salt, and black pepper to the breadcrumb mixture. Mix gently with clean hands until just combined. Do not overmix.
Using a tablespoon or small cookie scoop, form the mixture into 1-inch meatballs and set them on a baking sheet or plate.
Heat olive oil in a large skillet over medium heat. Working in batches, sear the meatballs until browned on all sides, about 2-3 minutes per batch. Transfer the browned meatballs to a plate and set aside.
In the same skillet, reduce the heat to medium-low and add the unsalted butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly whisk in the chicken broth, making sure to break up any lumps. Bring the mixture to a simmer and cook until slightly thickened, about 2-3 minutes.
Stir in the heavy cream and Dijon mustard. Return the meatballs to the skillet, spooning some of the sauce over them. Simmer the meatballs in the sauce for 10-12 minutes, until cooked through.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley, if desired, and serve over mashed potatoes, egg noodles, or rice for a complete meal.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1094 mg | 48% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.4 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 204 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
