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Turkey Swedish Meatballs

FoodieGeek

"I came up with this recipe as a way to lighten up the original dish. Nobody in my family even realized they were eating turkey! Serve over egg noodles if desired."
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Ingredients

1 h 17 m servings 327 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish lightly with cooking spray.
  2. Heat olive oil in a small skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Let cool briefly, about 5 minutes.
  3. Combine onion mixture, turkey, bread crumbs, egg, 1 tablespoon Worcestershire sauce, 1 1/2 teaspoon parsley, allspice, and nutmeg in a large bowl; mix well to combine. Form mixture into 1-inch meatballs. Transfer to baking dish.
  4. Bake in the preheated oven until meatballs are cooked through, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. Pour beef broth into a jar with a tight-fitting lid. Add flour; seal and shake vigorously until flour is dissolved.
  6. Pour beef broth mixture into a large skillet over medium-high heat. Add 1 tablespoon Worcestershire sauce, 1 1/2 teaspoon parsley, black pepper, and salt. Bring to a boil, stirring frequently. Reduce heat to medium and simmer, stirring occasionally, until thickened, 2 to 3 minutes. Reduce heat to medium-low; stir in sour cream and meatballs. Cover and simmer, stirring occasionally, until flavors combine, 10 to 15 minutes.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 327 calories; 14.4 g fat; 20 g carbohydrates; 29.3 g protein; 136 mg cholesterol; 342 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 13 Ratings

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Most helpful positive review

Very good! I did reduce the allspice in the meatballs because I didn't want it to be too strong of a flavor for my girls. I doubled the sauce and served this over egg noodles. The family enjoyed...

Most helpful critical review

This review is just for the gravy.This gravy has too much worcestershire flavor to suit me. I would make this again, but I would cut the worcestershire in half, using only 1/2 T. I didn't add an...

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Very good! I did reduce the allspice in the meatballs because I didn't want it to be too strong of a flavor for my girls. I doubled the sauce and served this over egg noodles. The family enjoyed...

This review is just for the gravy.This gravy has too much worcestershire flavor to suit me. I would make this again, but I would cut the worcestershire in half, using only 1/2 T. I didn't add an...

Made as written except used fresh parsley. use canned broth to save time and corn starch.

Didn't care for the flavor or consistency of the sauce - too thin. Meatballs were OK. I probably won't make this again.

Excellent !!! Served over egg noodles! I also did reduce the allspice.

These are okay and simple, but I personally didn't like the addition of AllSpice and Nutmeg to this meatball. It took away from the savory that the Worcestershire and pepper gave it. I would h...

I only made the gravy, for some other meatballs I had, but it was perfect. Super simple & delicious.

Made to spec and was very satisfied with the results. I feel this was a much lighter version of the Swedish meatballs I've made before, so we'll definitely be making this again. At this time I d...

We really didn't like the texture the turkey created in the meatballs. On a positive note, the pan sauce was quite good & we'll use it to make more traditional Sw. meatballs in the future.