Can I use ground chicken or ground beef instead of ground turkey?

Absolutely! Ground chicken or beef works great as a substitute in this recipe if you prefer it over turkey.

Can I freeze the meatballs?

Yes, you can freeze the cooked meatballs for up to 3 months. Just make sure to cool them completely before transferring to an airtight container or freezer bag.

Can I make the gravy ahead of time?

Definitely! You can prepare the gravy ahead of time and store it in the refrigerator for up to 2 days. When you're ready to serve, simply reheat it on the stovetop and add the meatballs.

Can I bake the meatballs instead of frying them?

Absolutely! If you want to cut down on oil, you can bake the meatballs in a preheated oven at 400°F (200°C) for about 20-25 minutes or until cooked through.

Easy Ground Turkey Swedish Meatballs with a Twist

Description

Delight your taste buds with Ground Turkey Swedish Meatballs in creamy cumin and cinnamon gravy. A comforting twist on a classic favorite!

Ingredients

Units Scale

1 1/2 lb. ground turkey
1 tsp. Salt
1 tsp. Black pepper
1/2 tsp. Garlic powder
1/2 tsp. Onion powder
1/2 tsp. Smoked Paprika
1/4 tsp. cumin
1 tbsp. Worcestershire Sauce
1 whole large egg
1/2 c. plain breadcrumbs
2. Tbsp. extra virgin olive oil
1 small onion, diced
2 garlic cloves, diced
3 tbsp. butter
3 tbsp. Flour
3 c. water or chicken stock
1/2 c. sour cream
1/2 tsp. Ground cinnamon
1/2 tsp. Cumin
1/4 tsp. Smoked paprika
1/2 tsp. Onion powder
Salt and pepper, to taste
Mashed Potatoes or egg noodles for serving
Garnish: fresh chopped parsley

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Instructions

In a large mixing bowl, combine ground turkey, salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, Worcestershire sauce, egg, and breadcrumbs. Mix until well combined.
Shape the mixture using a cookie scoop into small meatballs, about 1 inch in diameter.
Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook until browned on all sides and cooked through, about 8-10 minutes. Remove from the skillet and set aside.
In the same skillet, add diced onion and garlic. Sauté until softened and fragrant, about 2-3 minutes.
Add butter to the skillet and let it melt. Once melted, sprinkle flour over the onions and garlic, stirring constantly to create a roux. Cook for 2-3 minutes to remove the raw flour taste.
Gradually pour in water or chicken stock, stirring constantly to avoid lumps. Bring to a simmer and cook until the gravy thickens, about 5-7 minutes.
Stir in sour cream, ground cinnamon, cumin, smoked paprika, onion powder, salt, and pepper. Taste and adjust seasoning if needed.
Add the cooked meatballs back to the skillet, coating them with the gravy. Simmer for an additional 5 minutes to heat through and allow the flavors to meld.
Serve with mashed potatoes or egg noodles and chopped parsley as desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Cook
Cuisine: American