Light and delicious turkey meatballs nestled in a savory gravy are ideal for topping your favorite rice, noodles, or mashed potatoes.
I try to lighten meals whenever possible, and using ground turkey or chicken in recipes that typically call for ground pork or beef is a great way to start. That’s one of the reasons why I love making turkey Swedish meatballs. It lowers the calories and fat while still providing all the creamy, savory deliciousness of the original version. If you’ve never had Swedish meatballs, you’re in for a treat. They have a distinctive, earthy, nutty, slightly fruity yet peppery taste, derived from a combination of allspice, nutmeg, Dijon mustard, and Worcestershire sauce. If that sounds like a lot, don’t worry. These flavors combine so beautifully, you’ll wonder why you never made this before.
I remember making Swedish meatballs when my children were young. I served them over wide egg noodles, which were utterly slurpable under all that delicious sauce. Fast forward years later to my trip through Scandinavia, where countless versions of this dish were thoroughly enjoyed. Once I got home, I went straight to IKEA to pick up some more. These days, I make them myself, since the ones at the store contain wheat, and I’m gluten-free. No worries, though. Keep reading to discover how easy it is to convert this recipe for people who avoid gluten and dairy. Trust me when I tell you that you won’t even notice the change.
Now, for some last-minute pointers I like to share. First, never overmix your meatballs. Gently combine the ingredients, just enough to incorporate them throughout. Overmixing ground meat can lead to tough meatballs, as well as meatloaf and burger patties when you make them.
Next, if you want to cook the meatballs in the skillet, that is fine, too. For step three, heat one tablespoon of olive oil in the skillet over medium-high heat. Once hot, add the meatballs in a single layer, without them touching. You might have to do this in batches. Turn the meatballs every one to two minutes to brown them on all sides. This will take about eight or nine minutes. The meatballs will not be cooked all the way through, so you will have to simmer them in the sauce in step six for at least 10 minutes, until the meatballs reach an internal temperature of 165°F.
I recommend stopping by IKEA if you can to get some lingonberry jam. Or, if you’re lucky enough, you may find it at a local store or online. That jam is the perfect slightly sweet yet tart touch that elevates this dish to perfect heights.
Easily altered for gluten-free and dairy-free diets
I love it when recipes require only a few simple swaps to make them safe for those who avoid gluten and dairy. This recipe for turkey Swedish meatballs is easily adjusted to meet those requirements. That way, everyone can enjoy this savory dish without worries. You can also make this dish with any combination of ground turkey, chicken, beef, lamb, or pork you like.
- Gluten-free substitutions: Swap gluten-free breadcrumbs for the regular breadcrumbs in the recipe. Ensure that your Worcestershire sauce and chicken broth are labeled gluten-free. Use GF all-purpose flour, tapioca starch, or arrowroot to make the roux instead of regular all-purpose flour.
- Dairy-free substitutions: Switch from dairy sour cream to any plant-based sour cream you like. You can also use dairy-free plain Greek yogurt instead of sour cream in this recipe.
How do I store leftovers?
Allow leftover turkey Swedish meatballs to cool to room temperature, but don’t leave them out more than two hours. Refrigerate the meatballs and sauce in an airtight container for up to 3 days. It’s best to store the meatballs separately from the pasta, if possible. If not, that’s ok, but it may be best to reheat the combined pasta and meatballs in a 350°F oven until warm. On their own, reheat any leftover noodles by boiling them for 1-2 minutes. The sauce and meatballs can be reheated on the stove over medium heat or in the microwave at 1-minute intervals, stirring between each cycle. You can freeze leftover meatballs and sauce in freezer-safe bags or containers for up to 3 months. Defrost frozen leftovers overnight in the fridge before reheating as directed.
Serving suggestions
Turkey Swedish meatballs are great served over egg noodles, zucchini noodles, rice, quinoa, or Make-Ahead Freezer Mashed Potatoes. Add a side of Garlic Green Beans, Keto Creamed Spinach, or Roasted Asparagus And Carrots. A platter of Date Cookies, Reese’s Brownies, or Gluten-Free Brownies makes the perfect dessert.
Turkey Swedish Meatballs
Ingredients
- 3 tablespoons olive oil divided
- 1/4 cup minced onion
- 2 cloves garlic minced
- 1 pound lean ground turkey
- 1/3 cup plain breadcrumbs
- 1 egg beaten
- 1 1/2 tablespoons Worcestershire sauce divided
- 1 teaspoon dried parsley
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 teaspoon Dijon mustard
- 1/2 cup light sour cream
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 400°F. In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the minced onion and garlic. Sauté for about 5 minutes until softened. Set aside to cool before adding to the meatball mixture.
- In a bowl, combine ground turkey, breadcrumbs, beaten egg, 1/2 tablespoon Worcestershire sauce, dried parsley, allspice, nutmeg, salt, pepper, and the cooled onion and garlic. Gently mix until just combined and form into 1-inch balls.
- Place the meatballs on a lightly greased baking dish and bake in the preheated oven for about 13-18 minutes, or until they reach an internal temperature of 165°F.
- In a large skillet, heat the remaining olive oil over medium heat. Sprinkle in the flour and stir for 1 minute to form a roux. Gradually whisk in the chicken broth and cook until the sauce thickens, about 3 minutes.
- Add the remaining Worcestershire sauce and the Dijon mustard. Season the sauce to taste with salt and pepper.
- Lower the heat and stir in the sour cream. Add the baked meatballs to the sauce and simmer for 5-10 minutes to blend the flavors. Serve hot, garnished with parsley. Enjoy over egg noodles or with mashed potatoes.
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