I developed this recipe to make the original dish lighter. My family didn’t even know they were eating turkey! If preferred, serve over egg noodles.
| Prep Time: | 25 mins |
| Cook Time: | 47 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 17 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- cooking spray
- 1 teaspoon olive oil
- ½ cup minced onion
- 2 cloves garlic, minced
- 1 pound lean ground turkey
- ½ cup dry bread crumbs
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons dried parsley
- 1 teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 (14.25 ounce) can low-sodium beef broth
- 3 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons dried parsley
- ¼ teaspoon ground black pepper
- 1 pinch salt to taste
- ¼ cup light sour cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish lightly with cooking spray.
- 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.
- 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.
- 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).
- Pour beef broth into a jar with a tight-fitting lid. Add flour; seal and shake vigorously until flour is dissolved.
- 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.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 4 g |
| Sodium | 342 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it! Omitted the all spice and nutmeg, and it was delicious!
The sauce was a little thin and bland, but I cut back on the allspice after reading other reviewers. Maybe I should have kept it. If the sauce had thickened, maybe the noodles would have had more taste. It was good and my 12 year old even wanted to take the leftovers for school lunch.
This recipe has been a favorite of mine for a few years. The meatballs are absolutely delicious. I prefer them over regular Swedish meatballs because they are more tender and flavorful.
This recipe came so delicious! next time I would make a little bit more of the sauce because it does cook away a bit. For a light recipe it was fantastic I will definitely make it again
Loved this recipe!!! So easy to make and still great if you need to substitute or tailor ingredients for preference! Thanks for the submission??
Delicious! Will definitely make it again
I followed the directions for the meatballs pretty closely. I didn’t use sautéed onions and garlic because of time constraints. I just used minced onion, raw, and garlic powder. In the sauces, I did season with a pinch of salt and fresh ground pepper. It was tasty. When I made this again, I had time to sauté the onion and garlic. I do believe that the flavors are enhanced. My family enjoys this recipe when I make it.
I only made the sauce to go with some Aidell Caramelized Onion Chicken Meatballs. I substituted chicken broth for beef broth, and added about 1/4 tsp of garlic powder and about 1/3 tsp of dried basil, and omitted the salt since the broth had enough for me. Using chicken broth instead of beef made the gravy too mild, but adding the garlic and basil made it just right. It was delicious.
This is the first time I’ve made Swedish Meatballs. They were flavorful and worth the effort. A definite repeat.
I would reduce the amount of bread crumbs in the meatballs or add some milk. They need a bit more moisture and I could taste the bread crumbs. The sauce was delicious except not enough. I served this over noodles and my husband said he would like 3 times the amount of sauce. I did tweak the sauce a bit, I used a combo of chicken and beef broth because I had chicken broth opened. Kept the Worcester the same, I used regular sour cream not low fat. The low fat may be why some of the reviews said the sauce was thin. I also added a spoonful of 2% Greek yogurt, it upped the tang and the thickness. The meatballs are a 4 and the sauce a 5 star.
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 have added either cumin or turmeric, with a dash of cayenne instead of the two original spices.
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 don’t think there is anything I would change. I can see where other reviews thought the Worcestershire sauce was too much. My whole family was fine with it. My stepdad even had 2nds LOL. He’s very picky.
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 any salt.
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.
2 out of 3 liked it. The allspice was strong. Would reduce that.
Made as written except used fresh parsley. use canned broth to save time and corn starch.
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 it and I would make it again! Thanks for sharing. 🙂