Turkey Swedish Meatballs

Turkey Swedish Meatballs

Turkey Swedish Meatballs are a lightened-up version of traditional Swedish Meatballs. Served in a delicious, creamy sauce. Serve them over mashed potatoes, rice, or egg noodles.

A plate of Swedish meatballs, complete with creamy gravy and tender egg noodles, is the perfect quick-yet-satisfying dinner that’ll please everyone. This version is made entirely in one pan, with less than 10 ingredients, and is ready in under an hour.

Here is a quick recipe for Turkey Swedish Meatballs:

YIELD: Serves 6 to 8 | PREP TIME: 10 minutes | COOK TIME: 25 minutes to 30 minutes

  • 1 medium shallot
  • 1 tablespoon chopped fresh parsley leaves
  • take 1 pound of ground turkey
  • 1 large egg
  • 3/4 cup plain dried breadcrumbs
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil, divided
  • 2 tablespoons all-purpose flour
  • take 2 cups of beef broth
  • 1/2 cup heavy cream
  • 1 teaspoon onion powder
  • take 1 teaspoon of kosher salt, and divided
  • 1/2 teaspoon freshly ground black pepper
  • Cooked egg noodles, for serving
  1. Grate 1 medium shallot. Coarsely chop 1 tablespoon of parsley leaves.

  2. Place 1 pound ground turkey, 1 large egg, 3/4 cup plain breadcrumbs, 1/2 teaspoon of kosher salt, and grated shallot in a large bowl. Use your hands to gently work everything together into a homogenous mixture. Scoop the meatballs into 2 tablespoon-sized portions and roll them into balls.

  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add half of the meatballs and cook, turning every 1 to 2 minutes, until browned on a few sides, about 8 minutes total. Transfer to a plate and repeat with the remaining meatballs.

  4. Add the remaining 1 tablespoon of olive oil to the pan. Sprinkle 2 tablespoons of all-purpose flour over the oil and cook until the flour is no longer dry about 1 minute. Whisk in 2 cups beef broth, 1/2 cup heavy cream, 1 teaspoon onion powder, the remaining 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper until smooth. Cook until just beginning to simmer, 2 to 3 minutes. Return the meatballs to the pan and simmer for 10 minutes.

  5. Garnish with chopped fresh parsley leaves and serve over cooked egg noodles, if desired.


Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

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