These Turkey Swedish Meatballs with creamy gravy are absolutely irresistible. It's a healthier option that's totally delicious and satisfying. You'll want to eat them every day.
Do you ever get an irresistible craving for something? Like you can't stop thinking about it and your life is not complete until you have it? Embracing witchcraft has made me a lot more proactive about fulfilling my desires, even when they're for something as silly and yet hard to obtain as Ikea meatballs.
Every now and then, I become completely obsessed. But for me to get there on my own without a car takes about an hour and a half each way and involves a train and a bus and a long walk through the gargantuan parking lot. I always make myself walk through the labyrinth of model rooms first to work up an appetite. And I love Scandi design and home decor, but really, I'm thinking about the meatballs the wole time.
What makes these Turkey Swedish Meatballs so awesome?
Now that I've learned to make these Turkey Swedish Meatballs at home, I can't stop thinking about them either. They're a little bit healthier, so there's nothing stopping me from having them every week (not that I'd let anything stop me anyway). And they're fairly quick and easy to make. Definitely doable for a low-stress weeknight.
The creamy gravy is freakin' awesome. Serve these over a bed of buttery mashed potatoes for optimal comfort. And a spoonful of lingonberry jam is not technically required but if you can, you definitely should. Round it out with some peas or your favorite veg to be a responsible adult. But seriously, you'll never want to stop eating this.
Magical Properties of Allspice
Allspice is actually its own individual plant, the dried berries of the Pimenta dioica tree. This warming spice carries fire energy and is ruled by the planet Mars. It brings great positive vibes for luck and vitality and boosts the power and positivity of any spell. Allspice can also be used for money-drawing and healing.
To learn more about the magical properties of the ingredients in this recipe, check the Kitchen Magick page.
Ingredients
Here's everything you'll need to make this dish. The full details are in the recipe card below.
- Olive oil - or your preferred cooking oil
- Onion
- Garlic
- Ground turkey - If fat is a concern, use turkey breast. If you use ground dark turkey, it will still be low fat compared to beef or pork, but your meatballs will be that little bit juicier.
- Dry bread crumbs
- Egg
- Worcestershire sauce
- Dried parsley
- Ground allspice
- Ground nutmeg
- Beef stock - Go for low sodium so you have more control over the salt levels. I use stock cubes.
- Flour - all-purpose or plain
- Sour cream
- Salt and pepper
Tips for making Turkey Swedish Meatballs
The first thing you want to do is sautee your onion and garlic. Ground turkey can be a bit dry, so the aromatic veg will add not only great flavor, but some moisture as well.
Then mix all your meatball ingredients together gently. I just use my hands to avoid overmixing and making the mixture tough. Then form your meatballs and bake them in the oven until cooked through. You could do this much ahead of time. You could even freeze cooked meatballs for later.
If you're eating them right away, you can make your sauce while the meatballs are cooking, or wait to make this fresh when you're ready to serve. Make a slurry with your stock and flour by adding them both to a jar and shaking vigorously until the flour is dissolved. If you use stock cubes, keep in mind that your stock will need to be cooled for this.
Then pour your slurry into a skillet. Bring it to a simmer as you add the additional flavorings. Let it bubble until it begins to thicken, then stir in the sour cream and keep it warm until it's time to serve.
I like to add the meatballs into the sauce to completely coat them. Then serve it over mashed potatoes with a bit of lingonberry jam.
Get your fix anytime with these Turkey Swedish Meatballs. They're absolutely awesome!
Looking for more awesome meatball recipes? Try these Greek Meatballs with Tahini Yogurt Sauce or a Mozzarella-Stuffed Meatball Sub.
PrintTurkey Swedish Meatballs
These Turkey Swedish Meatballs with creamy gravy are absolutely irresistible. It's a healthier option that's totally delicious and satisfying. You'll want to eat them every day.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
For the meatballs:
- 1 tablespoon olive oil
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 1 pound (500 grams) ground turkey
- ½ cup panko bread crumbs
- 1 egg, lightly beaten
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons dried parsley
- 1 teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- Salt and pepper, to taste
For the sauce:
- 14 ounces (400 ml or 1 can) beef stock or broth
- 3 tablespoons flour
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoon dried parsley
- Salt and pepper, to taste
- ¼ cup sour cream
Instructions
- Preheat your oven to 350 f (175 c) and lightly spray a rectangular baking dish (9x13 inch) with oil or non-stick spray.
- Heat your olive oil in a skillet over medium heat, and sautee your chopped onion until soft, about 5 minutes. Then add the minced garlic and cook for another minute or two until you can smell the garlic. Set this aside to cool while you mix your other meatball ingredients.
- In a large mixing bowl, add the ground turkey, bread crumbs, beaten egg, Worcestershire sauce, parsley, allspice, nutmeg, salt and pepper. Then add your slightly cooled onion mixture to the bowl as well. Use your hands to gently mix the ingredients together. Then shape your meatballs and place them in the baking dish.
- Bake your meatballs for about 25-30 minutes or until cooked through.
- While the meatballs are cooking, make your sauce. Add the beef stock and flour to a jar with a tight fitting lid and shake to dissolve the flour. If you don't have a jar big enough for all the stock, it's okay to just add some of the stock to the jar, but still add all of the flour.
- Pour your stock and flour mixture (plus any additional stock) into a large skillet over medium heat. Stir in Worcestershire sauce, parsley, salt and pepper and bring to a boil. Then reduce the heat and simmer for 3-5 minutes until the sauce thickens.
- Reduce heat to its lowest setting and stir in sour cream. Keep the sauce warm until the meatballs are ready.
- Add your cooked meatballs to the sauce and gently stir to coat each meatball in the sauce.
- Serve hot.
Recipe slightly adapted from All Recipes.
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