I’ve tried a number of various Swedish meatball recipes as well as the sauce packets available in stores, but I’ve never been satisfied with the outcomes. One evening, I had a strong desire to make Swedish meatballs, and after searching numerous websites for recipes, I gave up and created my own. The outcome was fantastic!
| Prep Time: | 20 mins |
| Cook Time: | 33 mins |
| Total Time: | 53 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds ground turkey
- ¾ cup bread crumbs
- 1 egg, beaten
- 2 tablespoons grated Parmesan cheese
- 2 cloves garlic, minced
- 2 teaspoons dried Italian seasoning
- 2 cups beef broth
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 cup heavy whipping cream
- 1 tablespoon Worcestershire sauce (Optional)
- ¼ teaspoon ground black pepper
Instructions
- Mix ground turkey, bread crumbs, egg, Parmesan cheese, garlic, and Italian seasoning by hand in a large bowl. Form mixture into 1 1/2-inch meatballs.
- Place beef broth in a microwave-safe container and microwave on high until hot, about 2 minutes. Whisk flour into beef broth until smooth.
- Melt butter in a large skillet over medium heat. Add meatballs, in batches if necessary, and cook until browned on all sides, about 2 minutes per side. Reduce heat to low. Pour in beef broth slowly over meatballs. Stir in heavy cream, Worcestershire sauce, and black pepper. Cook, stirring occasionally, until meatballs are cooked through, about 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain. Serve meatballs and sauce over noodles.
- Substitute lean ground beef for the turkey if preferred. If you do not use lean ground meat, you may want to brown the meatballs first and then drain the grease before adding the butter and making the sauce.
- Substitute half-and-half for the cream if preferred; fat-free is OK.
Nutrition Facts
| Calories | 435 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 181 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 15 g |
| Sodium | 534 mg |
| Sugars | 1 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
You won’t Believe it, but I use this to make Turkey meatloaf. I add a little finely chopped onion and bell pepper. It really is a great flavor for those meatloaf sandwiches later in the week too! Thanks.
My husband loved this! That’s half the battle. I used 1 lb. of meat for the two of us and still have enough for another meal!
Always looking for more ground turkey recipes. This was quick for a weeknight meal. The meatballs were good, but needed more seasonings. Didnt have regular egg noodles, but did have spaetzle which worked well. I did a half recipes for the meatballs, but used the full recipe for the gravy. That worked well too. Will try again.
I thought this recipe was very good! The only changes I made were to spice it up a bit as it was a tad bland for our taste. Added additional pepper and worcestershire, also a few drops of lemon juice in the sauce helped! Added some fresh baby spinach as well for some veggies. This has become one of our favorites.
I added olive oil to the butter to brown the meatballs. Used 2 lbs ground turkey; 1 cup bread crumbs and 1/2 tsp geound peppeer.; 2 eggs; 4 tbsp. grated parmesan; 2 tbsp. minced garlic; All else remained the same. Delicious recipe.
Loved this recipe. It’s a keeper – thanks for posting.
Just made this for dinner tonight. I had to sub a couple things, because of what I had on hand-vegetable broth instead of beef broth and 2% milk instead of cream-but I followed the recipe as close as I could. I baked the meatballs at 350 for 30 minutes instead of frying them, and added them to the sauce after it thickened. didn’t have Italian seasoning, so I used a half tablespoon each of dried oregano, basil and parsley. I also added a half tablespoon of onion powder to the sauce. We really enjoyed this! Only change I will make next time is to increase the amount of the sauce, as we ran a little short.
This recipe was a huge hit with my family, my one year old daughter especially! It’s definitely something I’ll be adding into our rotation more regularly. We typically don’t consume dairy so I made a few small changes to the recipe. In the meatballs I used vegan parm and in the sauce I opted for coconut cream. Instead of egg pasta I went with whole wheat shells. All in all, the dairy was not at all missed. In hindsight, the sauce could have used some salt, but with a young toddler, I’ve gotten used to not adding any extra sodium to our meals.
Easy and tasty. I added a bit of all spice to the sauce and it was great!
It was easy to make and delicious. Great for a quick dinner if you have turkey meatballs already made from the freezer.
Excellent dish! I can’t have most dairy (I know, makes me sad too!) but even with substituting it still came out delicious! I used Earth Balance instead of the butter, and a mixture of almond yogurt and oat milk instead of the cream. I did have to use about a tablespoon of corn starch in the sauce to thicken it up a bit.
Didn’t have heavy whipping cream so I used Greek yogurt. Turned out delicious. Will be making it again.
I used hamburger in place of ground turkey. I baked the meatballs in the oven at 350 degrees then followed the recipe as noted. Loved this recipe. Turned out perfect.
I just made the meatballs, not the sauce. I added the cooked meatballs to a purchased alfredo sauce and served it over fettuccine. Great meatballs!
Thank you for a great recipe! This is a family favorite.
Excellent recipe for something different using ground turkey. Really liked the sauce and the new method of adding the flour to broth. I subbed in evaporated milk, as I usually do for the cream. Next time I will add a bit of salt to the mixture. I served it with baked sweet potatoes, which is a great match-up.
This was delicious! My hubby was so happy that I made a ‘creamy’ gravy for our meatballs. I made minor changes mainly due to wanting to use ingredients I had on hand. We will definitely be making this again. Thank you.
The flavor was excellent, but the texture was VERY mushy! The meatballs disintegrated and the meatballs were was like Taco Bell meat texture inside. I followed it exactly! I’ll make it again but try with more breadcrumbs and 1 more egg!
This was good! I used sour cream in place of heavy cream as we’re trying to cut down on fat, and it was still delicious. We also used rice in stead of noodles. I baked half the meatballs in the oven at 375 for 15 minutes to be served with gravy on the side and cooked the others as indicated, and both were very tasty. Next time, I’d like to add some mushrooms.
I made this with 3 changes. I used ground chicken and after browning the meatballs I put it all in a crockpot on high for 6 hrs. I also substituted sour cream. delicious and friendly for busy cooks.
I really liked this. The sauce was very good and what I expected out of Swedish meatballs. I don’t think of Swedish meatball sauce as crazy flavorful, more of a comfort food. It was even better the second day. The only change I made was adding a little parsley for some color. The recipe lost a star because I found the meatballs a tad lacking something. So when I make it again I’ll add some extra seasoning to zing them up. They don’t need much – just a little something extra. Overall this was a keeper and a nice way to use turkey in a new way.