Nothing beats the comfort of homemade turkey swedish meatballs when you're craving something warm and satisfying. These tender, flavorful meatballs swimming in rich, creamy gravy bring all the cozy vibes of traditional Swedish cuisine right to your dinner table. What makes this turkey swedish meatballs recipe special is how it delivers all that classic comfort food goodness while being lighter and healthier than the original beef version.
I've been perfecting this turkey swedish meatballs recipe for years, and I can tell you that once you try these, you'll never go back to store-bought frozen versions. The secret lies in getting the perfect balance of spices and creating that silky, restaurant-quality gravy that makes every bite absolutely divine.
Background & Why This Recipe Stands Out
Swedish meatballs have been winning hearts around the world for decades, but this turkey swedish meatballs version takes the classic dish to a whole new level. Traditional Swedish meatballs were originally made with a mix of beef and pork, but using ground turkey creates a lighter option that's just as satisfying. The beauty of turkey swedish meatballs lies in their versatility ; they're perfect for busy weeknights, special occasions, or when you want to meal prep for the week ahead.
What really sets this turkey swedish meatballs recipe apart is the homemade gravy that's both creamy and packed with flavor. Unlike heavy cream-based sauces, this version uses a combination of beef broth and sour cream to create that signature tangy richness that Swedish meatballs are famous for. The result is a dish that's comforting enough for winter evenings yet light enough that you won't feel weighed down after eating.
Jump to:
Ingredients
For the Turkey Meatballs:
- Turkey (85/15 blend)
- Panko breadcrumbs
- Whole milk
- Egg
- Yellow onion, finely diced
- Garlic, minced
- Salt
- Black pepper
- Ground allspice
- Ground nutmeg
- Olive oil for cooking
For the Creamy Gravy:
- Butter
- All-purpose flour
- Beef broth
- Sour cream
- Worcestershire sauce
- Salt
- Black pepper
- Fresh parsley for garnish
See recipe card for quantities.
Instructions
Prepare the Meatball Mixture
- In a small bowl, combine panko breadcrumbs with milk and let it soak for 5 minutes until the breadcrumbs are soft and absorbed the liquid.
- In a large mixing bowl, combine ground turkey, soaked breadcrumbs, egg, diced onion, minced garlic, salt, pepper, allspice, and nutmeg. Mix gently with your hands until just combined ; don't overmix as this will make the turkey swedish meatballs tough.
- Using your hands, roll the mixture into 20-24 meatballs, each about 1.5 inches in diameter. Place them on a plate and refrigerate for 15 minutes to help them hold their shape while cooking.
Cook the Meatballs
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan.
- Cook for 2-3 minutes per side until golden brown all over. The meatballs don't need to be fully cooked through at this stage as they'll finish cooking in the gravy.
- Transfer the browned meatballs to a plate and set aside while you make the gravy.
Make the Creamy Gravy
- In the same skillet, reduce heat to medium and add butter. Once melted, whisk in flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in beef broth, making sure to scrape up any browned bits from the bottom of the pan. This adds incredible flavor to your gravy.
- Bring the mixture to a simmer, then reduce heat to low. Stir in sour cream, Worcestershire sauce, salt, and pepper. Return the meatballs to the skillet and simmer for 10-15 minutes until the meatballs are cooked through and the gravy has thickened.
Expert Cooking Tips
Creating perfect turkey swedish meatballs requires attention to a few key details that make all the difference in the final result:
- Don't Skip the Breadcrumb Soak: Soaking panko in milk creates a panade that keeps your meatballs incredibly tender and moist. This technique prevents the common problem of dry turkey meatballs.
- Chill Before Cooking: Refrigerating the formed meatballs for 15 minutes helps them maintain their shape during cooking and prevents them from falling apart in the pan.
- Brown for Flavor: Taking time to properly brown the meatballs creates a beautiful crust and adds depth of flavor that you can't get from just simmering them in sauce.
- Temperature Control: Keep your pan at medium-high heat for browning, but reduce to medium-low for making the gravy to prevent the flour from burning.
- Gentle Mixing: When combining ingredients, mix just until everything comes together. Overworking the meat mixture results in dense, tough meatballs.
Recipe Variations & Substitutions
This turkey swedish meatballs recipe is wonderfully adaptable to different dietary needs and preferences:
- For Gluten-Free Option: Replace panko breadcrumbs with gluten-free breadcrumbs or finely ground oats. Use cornstarch instead of all-purpose flour for the gravy ; just use 2 tablespoons mixed with cold water.
- Dairy-Free Modifications: Substitute the milk with unsweetened almond milk and replace sour cream with coconut cream or cashew cream for a rich, dairy-free gravy.
- Lower Carb Version: Skip the breadcrumbs entirely and add an extra egg plus some grated parmesan cheese to help bind the meatballs. Use xanthan gum to thicken the gravy instead of flour.
- Crockpot Method: After browning the meatballs, transfer them to your slow cooker with the gravy ingredients (except sour cream). Cook on low for 4-6 hours, then stir in sour cream during the last 30 minutes.
Herb Variations: Add fresh dill, chives, or Swedish herbs like dill and parsley to give your meatballs an extra burst of traditional Scandinavian flavor.
Equipment
Having the right tools makes preparing turkey swedish meatballs much easier and ensures consistent results every time:
- Large Skillet or Cast Iron Pan: A 12-inch skillet gives you enough space to brown meatballs without overcrowding, which is essential for getting that perfect golden crust.
- Cookie Scoop: A 1.5-inch cookie scoop helps create uniformly sized meatballs that cook evenly.
- Instant-Read Thermometer: Ensures your meatballs reach the safe internal temperature of 165°F without overcooking.
- Wire Whisk: Essential for creating smooth, lump-free gravy.
- Fine-Mesh Strainer: Handy for straining the gravy if you want an ultra-smooth consistency.
Storage & Meal Prep Tips
Turkey swedish meatballs are perfect for meal prep and actually taste even better the next day as the flavors have time to meld together:
- Refrigerator Storage: Store leftover meatballs and gravy in an airtight container for up to 4 days in the refrigerator. The gravy may thicken as it cools, so add a splash of broth when reheating.
- Freezer Storage: These meatballs freeze beautifully for up to 3 months. Let them cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- Reheating Instructions: Reheat gently in a covered pan over low heat, stirring occasionally. Add a little beef broth or water if the gravy seems too thick. You can also reheat individual portions in the microwave in 30-second intervals.
- Make-Ahead Tips: You can form the raw meatballs up to a day ahead and refrigerate them covered. The gravy components can also be prepped in advance ; just brown the meatballs and make the gravy when you're ready to serve.
H2: Grandma's Secret That Changed Everything
Here's the game-changing secret that transformed my turkey swedish meatballs from good to absolutely incredible: adding a tiny pinch of ground coffee to the meatball mixture. I know it sounds crazy, but this old Scandinavian trick adds a subtle depth that makes people wonder what makes your meatballs taste so special. The coffee doesn't make them taste like coffee ; instead, it enhances the savory flavors and adds complexity that you just can't achieve with traditional spices alone.
The second secret lies in the gravy technique. Instead of making a traditional roux, I've discovered that browning the flour in the leftover fat from the meatballs creates a much richer, more complex flavor base for the turkey swedish meatballs sauce. This simple switch takes your gravy from ordinary to restaurant-quality and gives it that beautiful golden color that makes the dish look as good as it tastes.
FAQ
Why are my turkey meatballs mushy?
Turkey meatballs turn mushy when the mixture is too wet or overmixed. Make sure to drain the milk-soaked breadcrumbs slightly and mix the turkey swedish meatballs mixture just until combined. Using 85/15 ground turkey instead of 99/1 also helps maintain better texture.
What makes a Swedish meatball different?
Swedish meatballs are distinguished by their specific spice blend of allspice and nutmeg, plus the signature creamy gravy. Traditional turkey swedish meatballs also tend to be smaller and rounder than Italian meatballs, and they're always served with that characteristic tangy cream sauce.
How to keep turkey meatballs from falling apart?
The key to keeping turkey swedish meatballs intact is using the breadcrumb and milk mixture (panade), not overmixing, and chilling them before cooking. An egg also acts as a binder, and proper browning creates a crust that helps hold everything together.
How long do turkey meatballs last?
Cooked turkey swedish meatballs last 3-4 days in the refrigerator and up to 3 months in the freezer. Raw meatballs should be cooked within 24 hours of preparation for best food safety practices.
More Delicious Turkey Recipes to Try
Now that you've mastered these amazing turkey swedish meatballs, why not explore more creative ways to use ground turkey? These two recipes pair perfectly with the skills you've just learned and offer exciting flavor profiles that will keep your dinner routine fresh and exciting.
Turkey Feta Meatballs bring Mediterranean flair to your table with tangy feta cheese, fresh herbs, and a bright lemon finish. Asian Turkey Meatballs offer a completely different experience with ginger, soy sauce, and sesame flavors that make for an exciting weeknight dinner. Both recipes use similar techniques to these turkey swedish meatballs, so you'll feel confident making them right away while exploring new taste adventures.
With love from my kitchen to yours,
Kaitlyn Reed
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this turkey swedish meatballs recipe:
Turkey Swedish Meatballs Recipe
Equipment
- Large Skillet or Cast Iron Pan
- Cookie scoop
- Instant-read Thermometer
- Wire whisk
- Fine-mesh strainer
Ingredients
For the Meatballs
- 1 lb ground turkey 85/15 blend
- ½ cup panko breadcrumbs
- ¼ cup whole milk
- 1 large egg
- ¼ cup yellow onion finely diced
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 2 tablespoon olive oil for cooking
For the Gravy
- 3 tablespoon butter
- 3 tablespoon all-purpose flour
- 2 cups beef broth
- ½ cup sour cream
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- fresh parsley chopped, for garnish
Instructions
- Combine panko and milk, let sit 5 minutes.
- Add turkey, soaked breadcrumbs, egg, onion, garlic, spices. Mix gently.
- Roll into 20–24 meatballs, refrigerate 15 minutes.
- Heat oil, brown meatballs in batches 2–3 min per side.
- Melt butter, whisk in flour, cook 1–2 min.
- Slowly whisk in broth, scraping browned bits.
- Stir in sour cream, Worcestershire, salt, pepper.
- Return meatballs to skillet, simmer 10–15 min.
- Garnish with parsley, serve with noodles or rice.
Leave a Reply