Turkey Swedish Meatballs


A bowl filled with Swedish meatballs, topped with a creamy gravy and soft eggs, makes a fast-food meal that’s satisfying for all. The recipe can be made by one pan in less than an hour and requires less than 10 ingredients. Serve it with a serving with tart lingonberry jam, and you’ll have a crowd-pleasing meal that’s would we suggest — superior to IKEA.

Turkey Meatballs

Try Ground Turkey Instead of Beef

This recipe for Swedish meatballs swaps the traditional mixture of pork and ground beef for a 100 percent lean ground turkey which makes it lighter yet still keeps it full and delicious. The meatballs are seared in a hot pan and then steamed in a rich sauce made of thick sauce made of cream as well as broth.

3 Tips for Making The Best Swedish Meatballs


Before you go into the kitchen to cook the Swedish meatballs, consider these suggestions.

1. Don’t mix too much the meatballs. The overworking of the mixture of meatballs can make the meatballs hard. When all the ingredients have been combined cease mixing. It’s ok if there’s remaining pockets of breadcrumbs left unincorporated or other seasonings.

2. Don’t be worried if your pan begins to develop pieces of burned food. When you cook the meatballs you cooked in your skillet there may be some burnt, brown pieces stuck on the bottom but that’s fine! These are actually helping to create a sauce that is extremely flavorful and thick.

3. Serve them with rice, noodles or quinoa, and any grain. My preferred way serves these meatballs is on egg noodles. However, you can pair them with anything you like from cooked farro, brown rice or an entire mountain of potatoes.



  • 1medium shallot
  • 1 tablespoonfresh chopped parsley leaves
  • 1 poundground turkey
  • 1large egg
  • 3/4 cupPlain dried breadcrumbs
  • 1/2 teaspoonKosher salt
  • 2 tablespoonsolive oil, separated
  • 2 tablespoonsall-purpose flour
  • 2 cupsBeef broth
  • 1/2 cupheavy cream
  • 1 teaspoononion powder
  • 1 teaspoonKosher salt broken into pieces
  • 1/2 teaspoonfreshly ground black pepper freshly ground
  • Cooked egg noodles, for serving



  1. Grate 1 medium shallot. Coarsely slice 1 cup of parsley leaves.
  2. Place 1 pound of ground turkey with 1 large egg, 3 cups plain breadcrumbs 1/2 teaspoon of salt kosher, and a grated shallot into an enormous bowl. Utilize your hands to work the ingredients together to create a homogenous mixture. Scoop the meatballs in 2 tablespoon-sized portions, then roll them into balls.
  3. Place one tablespoon of olive oil to a big skillet on medium-high heat until it begins to shimmer. Add half the meatballs to cook, turning them every 1 to 2 minutes until they are browned on the sides, around 8 minutes in total. Transfer the meatballs to a plate, then repeat the process with rest of the meatballs.
  4. Pour the olive oil remaining in the skillet. Sprinkle 2 tablespoons all-purpose breadcrumbs over the oil, and let it cook till the flour no longer dry, around 1 minute. Mix in 2 cups of beef broth half cup of heavy cream 1 teaspoon onion powder 1/2 teaspoon of salt kosher, as well as 1/2 teaspoon of black pepper, until the mixture is smooth. The meatballs will cook until they begin to simmer, about 2 to 3 minutes. Return the meatballs back to the pan and cook for about 10 minutes.
  5. Sprinkle with fresh parsley leaves, and serve with cooked egg noodles If you’d like.