Turkey Swedish Meatballs Recipe (Lighter, Healthier & So Easy!)

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I started making these with ground turkey instead of beef about three years ago when I was looking for lighter dinner options that my kids would actually eat. And let me tell you – we never looked back! Here’s why turkey is the move:

Turkey is leaner: Ground turkey typically has 60% less fat than ground beef, which means:

• Less greasy residue in your pan
• A lighter-feeling meal (no food coma after dinner!)
• Fewer calories without sacrificing flavor

It’s budget-friendly: Ground turkey usually costs $1-2 less per pound than ground beef, and for a family recipe, that adds up fast.

It actually tastes better in this recipe: Turkey has a milder flavor that lets the warm spices (cumin, cinnamon, nutmeg) really shine through. Beef can sometimes overpower those delicate Swedish flavors.

It’s more forgiving: Ground turkey is actually harder to overcook into dry hockey pucks when you’re making meatballs, as long as you don’t skip the breadcrumbs and egg (more on that below!).

What Makes These Swedish Meatballs Different?

To make these delicious ground turkey Swedish meatballs, you’ll need a few key ingredients to bring out. Traditional Swedish meatballs use nutmeg and allspice, which are delicious, but I’ve added a little twist with cumin and cinnamon in the gravy. This gives the dish a warmer, more complex flavor that my family absolutely loves. It’s still very much Swedish meatballs, just with a little extra somethin’-somethin’ that makes people ask for the recipe every single time.

The combination of:

• Warm spices in the meatballs (nutmeg, allspice)
• Aromatic spices in the gravy (cumin, cinnamon)
• Creamy sour cream base

Creates this incredibly cozy, restaurant-quality dish that tastes way fancier than the effort required.

Ingredients for Turkey Swedish Meatballs

Here’s what you’ll need to make these meatballs. Most of this is probably already in your pantry!

For the Meatballs:

• 1½ lbs ground turkey (I use 93% lean)
• ½ cup plain breadcrumbs (panko works too!)
• 1 large egg
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• ¼ tsp cumin
• 1 tbsp Worcestershire sauce

For the Creamy Swedish Meatball Gravy:

• 3 tbsp butter
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 3 tbsp all-purpose flour
• 3 cups chicken stock (or water in a pinch)
• ½ cup sour cream
• ½ tsp ground cinnamon
• ½ tsp cumin
• ¼ tsp smoked paprika
• ½ tsp onion powder
• Salt and pepper to taste

For Serving:

• Mashed potatoes or egg noodles
• Fresh chopped parsley for garnish

How to Make Turkey Swedish Meatballs (Step-by-Step)

Step 1: Mix the Meatball Ingredients

In a large bowl, combine your ground turkey, breadcrumbs, egg, and all the seasonings. Here’s my pro tip: Use your hands, but don’t overmix!

Mix just until everything is combined – about 30 seconds of gentle squishing. Overmixing makes the meatballs tough and dense. You want them tender and juicy!

Step 2: Form the Meatballs

I use a small cookie scoop (about 1 tablespoon size) to keep my meatballs uniform – this way they all cook at the same rate. You should get about 24-28 meatballs from this batch.

Pro tip: Wet your hands with a little water before rolling each meatball. This prevents sticking and gives you smoother meatballs.

Step 3: Brown the Meatballs

Heat 2 tablespoons of olive oil in your largest skillet over medium heat. Don’t crowd the pan – work in batches if needed!

Brown the meatballs on all sides (about 8-10 minutes total). They don’t need to be cooked all the way through yet – we’re just getting that golden color and flavor.

Remove them to a plate and don’t worry about the browned bits stuck to the pan – that’s flavor gold for your gravy!

Step 4: Make the Swedish Meatball Sauce

In the same skillet (don’t clean it!), sauté your diced onion and garlic for 2-3 minutes until fragrant. Add the butter and let it melt, then sprinkle in the flour.

This is where the magic happens: Stir constantly for 2-3 minutes to cook out that raw flour taste and create a roux. It should smell nutty and turn a light golden color.

Slowly whisk in your chicken stock, scraping up all those browned bits from the bottom of the pan. This is what makes the gravy taste homemade and incredible!

Step 5: Add the Cream and Spices

Once your gravy starts to thicken (about 5-7 minutes), reduce heat to medium-low and stir in:

• Sour cream (this makes it extra creamy and tangy)
• Cinnamon, cumin, smoked paprika, and onion powder
• Salt and pepper to taste

Taste it at this point – the gravy should be rich, creamy, and have a warm spice flavor that’s not overpowering.

Step 6: Simmer the Meatballs in the Gravy

Add your browned meatballs back to the skillet, nestling them into that gorgeous gravy. Let everything simmer together for 5 minutes so the meatballs finish cooking through and soak up all that flavor.

Temperature check: Your meatballs should reach 165°F internal temperature. I usually just cut one open to check – it should be completely cooked through with no pink.

What to Serve with Turkey Swedish Meatballs

This is comfort food, so you want something that’ll soak up all that incredible gravy! Here are my favorite pairings:

Classic options:

• Creamy mashed potatoes (my #1 choice – make them extra buttery!)
• Egg noodles (the traditional Swedish way)
• Rice (simple and lets the meatballs shine)

Veggie sides that work great:

• Roasted green beans
• Simple cucumber salad (adds freshness)
• Steamed broccoli
• Kale crunch salad (adds nice texture contrast)

For a complete meal, I usually do mashed potatoes + a green vegetable + crusty bread for soaking up extra gravy. The whole family is happy!

How to Store and Reheat Swedish Meatballs

Refrigerator: Store meatballs and gravy together in an airtight container for up to 4 days. The flavors actually get even better the next day!

Freezer: Cool completely, then freeze in freezer-safe containers for up to 3 months. I like to freeze them in single-serving portions for easy weeknight dinners.

Reheating:

• Stovetop (best method): Reheat in a skillet over medium-low heat with a splash of chicken broth until warmed through
• Microwave: Heat in 1-minute intervals, stirring between, until hot
• From frozen: Thaw overnight in the fridge, then reheat using the stovetop method

Pro Tips for the Best Turkey Swedish Meatballs

After making these literally hundreds of times, here’s what I’ve learned:

1. Don’t skip the breadcrumbs and egg: These are your insurance policy against dry meatballs. They hold moisture and keep everything tender.

2. Use a cookie scoop for uniform size: This isn’t just for aesthetics – uniformly sized meatballs cook at the same rate, so you don’t end up with some overdone and some undercooked.

3. Don’t overcrowd the pan when browning: This is the #1 mistake people make. If you crowd them, they’ll steam instead of brown. Work in batches – it’s worth the extra 5 minutes!

4. Make the gravy in the same pan: All those brown bits = flavor. Don’t wash the pan between steps!

5. Adjust the gravy consistency: Too thick? Add a splash more chicken broth. Too thin? Let it simmer a few more minutes or add a small flour slurry (1 tsp flour + 2 tbsp cold water, whisked smooth).

6. Prep ahead for easier weeknights: You can shape the raw meatballs up to 24 hours ahead and keep them covered in the fridge. Just brown and cook as directed when ready to eat.

Can I Make These in the Slow Cooker or Instant Pot?

Slow Cooker Method: Brown the meatballs in a skillet first (don’t skip this – you need that flavor!), then make the gravy in your slow cooker. Add meatballs and cook on LOW for 3-4 hours or HIGH for 1.5-2 hours.

Instant Pot Method: Use the sauté function to brown meatballs, make the gravy right in the pot, then pressure cook on HIGH for 8 minutes with natural release.

Honestly though? The stovetop method is so quick (35 minutes total) that I usually don’t bother with the slow cooker unless I’m making a double batch for meal prep.

How to Make Swedish Meatballs Ahead of Time

These are perfect for meal prep! Here’s how I do it:

Option 1 – Shape & Refrigerate: Form the raw meatballs, place on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate up to 24 hours. Cook as directed when ready.

Option 2 – Fully Cook & Refrigerate: Make the entire recipe, let cool, and store in the fridge for up to 4 days. Reheat when ready to serve.

Option 3 – Freeze for Later: Either freeze the raw shaped meatballs (cook from frozen, adding 5 minutes to browning time) OR freeze the fully cooked dish (thaw overnight before reheating).

I usually make a double batch and freeze half for those nights when I just can’t even think about cooking.

Commonly Asked Questions and Answers

Similar Recipes

If you like family-friendly recipes like this, you will enjoy the ones below!

• Greek Turkey Meatballs Recipe
• Healthy Salisbury Steak Meatballs
• Mozzarella Stuffed Turkey Meatballs
• Pot Roast with Gravy
• Quick and Easy Gravy

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