Enjoy a leaner meatball without sacrificing savory flavor.
With their rich and flavorful gravy, Swedish meatballs (a staple of IKEA cafés) are the ultimate comfort food, but that doesn’t mean they can’t be made a little healthier. Traditionally, Swedish meatballs are made with a two-to-one ratio of beef and pork. If you’re trying to eat less red meat and cut down on saturated fat, however, this is certainly not ideal. An easy swap here is to make the meatballs with ground turkey.
Ground turkey still delivers tender, seasoned meatballs, but for me, the irresistible part of Swedish meatballs is the gravy. Made from scratch and seasoned with herbs and a pinch of nutmeg, the gravy makes up the hallmark flavor of the dish. Instead of using heavy cream, light sour cream is a great option for keeping the gravy in the healthy realm as well. Together, ground turkey and the homemade gravy with light cream make for a hearty, filling main that is perfect for those chilly nights (even if you don’t live in Sweden!).
You will love making turkey Swedish meatballs even on a busy weeknight. Despite the somewhat long list of ingredients, the meatballs can be assembled ahead of time, and the rest of the recipe comes together very quickly. Serve these tasty meatballs on their own or with your favorite starch. Turkey Swedish meatballs make for a family-friendly, hearty-yet-healthy dinner that just might become part of your rotation of favorite meals. Try it tonight!
Lean, leaner, leanest: choosing ground turkey
At most grocery stores, you have choices when it comes to ground turkey. You can choose 85%, 93%, or 99% lean meat. If your main goal is getting lean protein with minimal saturated fat, go for the 99% lean. Don’t worry about the meat being too dry. Seasoning, breadcrumbs, and an egg will help moisten and flavor the meatballs. For comparison, the leanest ground beef you’ll typically find is 96% lean, so 99% lean turkey is your best option if you’re aiming for the healthiest meatballs.
How do I store leftovers?
To store leftovers, you have a few options. You can place the cooled meatballs and gravy in an airtight container and refrigerate for up to 3 or 4 days. The dish can also be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the fridge. Gently reheat the meatballs and gravy on low in a nonstick skillet. You may need to loosen the gravy with a little beef broth.
Serving suggestions
Our family loves turkey Swedish meatballs with a dollop of lingonberry jam on top of each serving. You can find this jam at IKEA or online; it’s a sweet-tart burst of flavor that tastes great with the warm and cozy meatballs and gravy. For side dishes, serve with Healthy Mashed Potatoes, egg noodles, or pasta. Something green also goes well with this dish. Consider a salad like this Winter Salad or a simple, fresh Green Salad. Whatever you choose, you will not regret serving this cozy, savory classic!
Turkey Swedish Meatballs
Ingredients
- 1 pound lean ground turkey 85/15 or leaner
- 1/3 cup plain dry breadcrumbs
- 1 large egg
- 1/4 cup onion finely chopped
- 2 garlic cloves minced
- 1/4 teaspoon paprika
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt plus more, to taste
- 1/4 teaspoon onion powder
- Black pepper to taste
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/3 cups low-sodium beef broth
- 1 1/2 tablespoons Worcestershire sauce
- 2 teaspoons soy sauce
- 1/4 teaspoon allspice
- 2 pinches nutmeg for sauce
- 2 teaspoons fresh thyme
- 1/3 cup light sour cream
- Freshly chopped parsley for garnish
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine ground turkey, breadcrumbs, egg, onion, garlic, paprika, nutmeg, salt, onion powder, and pepper. Mix until just combined.
- Form the mixture into 1-inch meatballs and place on a greased baking sheet.
- Bake the meatballs for 20 minutes, or until cooked through.
- While the meatballs bake, melt butter in a skillet over medium heat. Stir in flour and cook for 2 minutes. Gradually whisk in beef broth and bring to a simmer. Add Worcestershire sauce, soy sauce, allspice, nutmeg, and thyme.
- Simmer until thickened, about 10 minutes. Reduce heat and stir in sour cream. Do not boil.
- To the sauce, add salt to taste and adjust the flavor with more Worcestershire if needed.
- Add the baked meatballs to the sauce, stirring to coat. Cook for an additional 5 minutes. Serve hot with fresh parsley sprinkled on top.
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