Combine the rich flavors of traditional Swedish meatballs with a delightful twist—introducing the Turkey Swedish Meatballs with gravy! This mouthwatering recipe takes the classic Scandinavian comfort food to new heights by swapping out the traditional beef or pork for lean and succulent ground turkey. The result? Tender and flavorful turkey meatballs, perfectly seasoned and bathed in a velvety gravy that's both comforting and irresistible.
Make the Turkey Swedish Meatballs for the ultimate comfort food. They may not be as flashy as my Creamy Spinach Turkey Meatballs, Jalapeño Cranberry Meatballs, or even my Buffalo Meatball Subs, but they bring me such delectable joy. Do not forget make my Cottage Cheese Mashed Potatoes to soak up all the gravy! If you still need more reasons to make meatballs, try my Italian Meatball Soup.
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Ingredients
- Ground Turkey
- Egg
- Panko Crumbs
- Garlic
- Nutmeg
- Cinnamon
- Onion Powder
- Worcestershire Sauce
- Chicken or Beef Broth
- Butter
- Greek Yogurt
- Dijon Mustard
See recipe card for quantities.
How to make the Turkey Swedish Meatballs
Start by preheating your oven to 350F and line a baking tray with parchment paper.
Place all of the meatball ingredients in a large bowl.
Mix the meatball mixture until smooth.
Dip your fingers in a bowl of water, and shape 24 meatballs 1-inch in size. Having wet fingers prevent the balls to stick to your hands. Bake for 16-18 minutes.
Create a roux by melting the butter in a large skillet and whisking in the flour.
Once the roux is smooth and starts simmering, pour in the broth and whisk until the sauce starts to simmer and thicken.
When the sauce has thickened turn the heat off. Add the Worcestershire sauce, mustard, and sour cream and whisk until smooth.
When the meatballs are ready with a minimum internal temperature of 165F, take out of the oven.
Place the cooked meatballs into the gravy and fold them in to cover them.
Substitutions and Variations
- Meat - You may replace the turkey with pork, beef, or a mixture of both.
- Broth - Use the traditional beef broth, for the gravy, or even chicken broth.
Storing the Turkey Swedish Meatballs
Store any leftover meatballs and gravy in air-tight containers and refrigerate them for 2-3 days. Place them together in a container with mashed potatoes to make great emergency suppers to keep in the freezer.
Recipe
Turkey Swedish Meatballs
Ingredients
Meatball Ingredients
- 1 pound Ground Turkey
- 1 large Egg
- 3 cloves Garlic , minced
- ½ cup Panko Crumbs
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- 1 teaspoon Salt
- 1 teaspoon Onion Powder
- 1 tablespoon Worcestershire Sauce
Gravy Ingredients
- ¼ cup Butter
- ¼ cup Flour
- 2 cups Beef Broth (or chicken broth)
- 1 tablespoon Dijon Mustard
- 1 tablespoon Worcestershire Sauce
- ½ cup Greek Yogurt unflavored
Instructions
- Preheat your oven to 350F with a rack in the middle position. Line a baking tray with parchment paper. Have a small bowl of water at the ready.
Making the Meatballs
- Combine all of the meatball ingredients together in a large bowl. Mix them well until the mixture is smooth.
- Dipping your finger in the prepared bowl of water, shape 24 meatballs of 1-inch in diameter. Having wet fingers will prevent the meatballs from sticking to your hands while shaping.
- Place the shaped meatballs on the lined baking tray. Place into the preheated oven for 16-18 minutes. The internal temperature of the meatballs should be at least 165F.
Making the Gravy
- In a large skillet on medium heat, melt the butter. Once the butter is melted whisk in the flour. Keep whisking the butter and flour until smooth to create the roux.
- Once the roux starts to bubble, add in the broth. Whisk the gravy until it thickens and starts to simmer.
- When the gravy has thickened, turn the heat off. Add the Dijon, Worcestershire Sauce, and Greek yogurt to the gravy and whisk them in until well combined.
- Add the fully cooked meatballs into the gravy and stir to cover them in sauce.
