Creamy Swedish-Style Turkey Meatballs
Creamy Swedish-Style Turkey Meatballs
Ingredients
For the Turkey Meatballs
- 1 pound ground turkey
- 1/2 cup panko breadcrumbs
- 1/4 cup onion, finely chopped
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
For the Creamy Gravy
- 1 tablespoon oil, for cooking meatballs, or as needed
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
For Serving
- 1 serving egg noodles, cooked, or mashed potatoes or rice
Instructions
- 1
In a large bowl, combine the ground turkey, panko breadcrumbs, finely chopped onion, large egg, salt, black pepper, and ground nutmeg. Mix gently until just combined, being careful not to overmix.
⏱️ 5 min
- 2
Roll the turkey mixture into 1-inch meatballs. You should get approximately 20-24 meatballs.
⏱️ 10 min
- 3
Heat 1 tablespoon of oil in a large skillet or pan over medium heat. Once hot, add the meatballs in a single layer, working in batches if necessary to avoid overcrowding the pan. Brown the meatballs on all sides to develop a nice crust, but do not cook them all the way through. This should take about 5-7 minutes per batch. Remove the browned meatballs from the pan and set them aside on a plate.
⏱️ 10 min
- 4
To the same pan (do not clean it, as the browned bits add flavor), add the unsalted butter. Once the butter is melted, sprinkle in the all-purpose flour. Whisk constantly for 1 to 2 minutes to create a thick paste, known as a roux. This will be the base for your gravy.
⏱️ 2 min
- 5
Gradually whisk in the beef broth, a little at a time, ensuring the mixture remains smooth and lump-free. Continue whisking until all the broth is incorporated. Bring the sauce to a simmer, continuing to whisk frequently, until it begins to thicken.
⏱️ 5 min
- 6
Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Mix well to combine all the flavors. Bring the gravy back to a gentle simmer.
⏱️ 3 min
- 7
Carefully add the browned meatballs back into the simmering gravy. Ensure the meatballs are mostly submerged. Reduce the heat to low, cover the pan, and simmer for 10 to 15 minutes, or until the meatballs are cooked through and tender.
⏱️ 15 min
- 8
Serve the creamy Swedish-style turkey meatballs hot over your choice of cooked egg noodles, mashed potatoes, or rice.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Swedish-Style Turkey Meatballs
For the Turkey Meatballs
- 1 pound ground turkey
- 1/2 cup panko breadcrumbs
- 1/4 cup onion, finely chopped
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
For the Creamy Gravy
- 1 tablespoon oil, for cooking meatballs, or as needed
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
For Serving
- 1 serving egg noodles, cooked, or mashed potatoes or rice
Instructions
- 1
In a large bowl, combine the ground turkey, panko breadcrumbs, finely chopped onion, large egg, salt, black pepper, and ground nutmeg. Mix gently until just combined, being careful not to overmix.
⏱️ 5 min - 2
Roll the turkey mixture into 1-inch meatballs. You should get approximately 20-24 meatballs.
⏱️ 10 min - 3
Heat 1 tablespoon of oil in a large skillet or pan over medium heat. Once hot, add the meatballs in a single layer, working in batches if necessary to avoid overcrowding the pan. Brown the meatballs on all sides to develop a nice crust, but do not cook them all the way through. This should take about 5-7 minutes per batch. Remove the browned meatballs from the pan and set them aside on a plate.
⏱️ 10 min - 4
To the same pan (do not clean it, as the browned bits add flavor), add the unsalted butter. Once the butter is melted, sprinkle in the all-purpose flour. Whisk constantly for 1 to 2 minutes to create a thick paste, known as a roux. This will be the base for your gravy.
⏱️ 2 min - 5
Gradually whisk in the beef broth, a little at a time, ensuring the mixture remains smooth and lump-free. Continue whisking until all the broth is incorporated. Bring the sauce to a simmer, continuing to whisk frequently, until it begins to thicken.
⏱️ 5 min - 6
Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Mix well to combine all the flavors. Bring the gravy back to a gentle simmer.
⏱️ 3 min - 7
Carefully add the browned meatballs back into the simmering gravy. Ensure the meatballs are mostly submerged. Reduce the heat to low, cover the pan, and simmer for 10 to 15 minutes, or until the meatballs are cooked through and tender.
⏱️ 15 min - 8
Serve the creamy Swedish-style turkey meatballs hot over your choice of cooked egg noodles, mashed potatoes, or rice.