Turkey Swedish Meatballs
Savor the comfort of classic Swedish meatballs with a healthy twist in this Turkey Swedish Meatballs recipe! Made with lean ground turkey, warm spices like allspice and nutmeg, and a creamy, flavorful sauce enriched with Dijon mustard and Worcestershire, these tender, bite-sized delights are both hearty and wholesome. The milk-soaked panko breadcrumbs ensure a soft, melt-in-your-mouth texture, while a quick skillet sear locks in all the juiciness. Simmered in a velvety beef broth and cream gravy, these meatballs are perfect for serving over fluffy mashed potatoes, buttery egg noodles, or your favorite vegetable sides. Ready in just 45 minutes, this easy, family-friendly dish is a must-try for busy weeknights or cozy weekend dinners—comfort food at its finest!
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Recipe Information
Ingredients
- 1 pound ground turkey
- 0.5 cup panko breadcrumbs
- 0.25 cup milk
- 1 large egg
- 0.5 cup yellow onion, finely chopped
- 0.5 teaspoon garlic powder
- 0.25 teaspoon ground allspice
- 0.25 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 0.5 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a small bowl, mix the panko breadcrumbs with the milk and let it sit for 2-3 minutes to soften.
In a large mixing bowl, combine the ground turkey, soaked breadcrumbs, egg, finely chopped onion, garlic powder, ground allspice, ground nutmeg, kosher salt, and black pepper. Mix gently until all the ingredients are incorporated. Do not overmix.
Using clean hands or a cookie scoop, form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a plate or tray.
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook each meatball for 4-5 minutes, turning occasionally, until they are browned on all sides. Transfer 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 all-purpose flour and cook for 1-2 minutes, stirring constantly to form a roux.
Gradually add the beef broth to the roux, whisking continuously to avoid lumps. Bring the mixture to a simmer and let it thicken slightly, about 3-4 minutes.
Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Taste and adjust the seasoning with additional salt and pepper, if needed.
Return the browned meatballs to the skillet, spooning sauce over them to coat. Simmer gently for 10 minutes, allowing the meatballs to cook through and the flavors to meld.
Serve the Turkey Swedish Meatballs hot, garnished with fresh parsley if desired. They pair well with mashed potatoes, egg noodles, or steamed vegetables.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3238 mg | 141% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.8 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 200 mg | 15% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 704 mg | 15% | |
*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.
