Swedish Turkey Meatballs
Savor the comforting flavors of Swedish Turkey Meatballs, a lighter twist on the classic Scandinavian dish. These tender, melt-in-your-mouth meatballs are made with lean ground turkey, panko breadcrumbs, and fragrant aromatics like garlic and grated onion, then simmered in a rich, velvety cream sauce infused with beef broth, Dijon mustard, and a hint of soy sauce for depth. Perfectly browned in olive oil and butter, each bite is bursting with savory goodness. Ready in under an hour, this recipe is ideal for a cozy family dinner or an elegant meal when paired with creamy mashed potatoes, buttery egg noodles, or fluffy rice. Garnished with fresh parsley, these turkey meatballs deliver hearty, homey satisfaction with a modern, health-conscious twist. Perfect for weeknight cooking or impressing guests!
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 0.5 cup Panko breadcrumbs
- 1 large Egg
- 0.25 cup Yellow onion, finely grated
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Beef broth
- 0.5 cup Heavy cream
- 2 teaspoons Soy sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon Fresh parsley, for garnish
Instructions
In a large mixing bowl, combine the ground turkey, panko breadcrumbs, egg, grated onion, garlic, parsley, salt, and black pepper. Mix until just combined; do not overmix.
Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a plate or tray. You should have about 20-25 meatballs.
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches (do not overcrowd the pan) and cook until browned on all sides, about 6-8 minutes. Transfer the browned meatballs to a plate and set aside.
In the same skillet, lower the heat to medium and add the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns golden brown and starts to bubble.
Slowly pour the beef broth into the skillet, whisking continuously to prevent lumps. Allow the mixture to simmer for 2-3 minutes until slightly thickened.
Stir in the heavy cream, soy sauce, and Dijon mustard. Let the sauce simmer gently for another 2 minutes, then taste and adjust seasoning if needed.
Return the browned meatballs to the skillet, spooning the sauce over them to coat. Cover the skillet with a lid and let the meatballs simmer in the sauce for about 10 minutes, or until fully cooked (internal temperature should reach 165°F/74°C).
Garnish with fresh parsley and serve hot with mashed potatoes, noodles, or rice. Enjoy!
Nutrition Facts
Calories |
2071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 5327 mg | 232% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.3 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 129 mg | 10% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 590 mg | 13% | |
*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.
