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Creamy Swedish-Style Turkey Meatballs
These Creamy Swedish-Style Turkey Meatballs are tender, juicy, and smothered in the creamiest savory gravy—the kind you want to pour over absolutely everything. Think those Swedish meatballs we all secretly look forward to at IKEA, but homemade and made with ground turkey.
I make these when I’m craving something cozy and comforting but still need dinner to be realistic for a weeknight. Serve them over egg noodles, mashed potatoes, or rice with plenty of that creamy gravy, and you’ve got the kind of dinner everyone comes back for seconds of.
Servings: 6
Calories: 436kcal
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Equipment
- 1 Large, deep skillet with a lid
- 1 Whisk
Ingredients
For the meatballs (yields 16-18 meatballs)
- 1 1/2 lbs ground turkey or ground meat of choice
- 2 tbsp olive oil divided
- 1 small white/yellow onion grated
- 3 garlic cloves minced
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 large egg whisked
- 1/2 cup whole milk
- 1 tsp salt
- 1/4 tsp all spice
- 1/4 tsp nutmeg
- 1/4 tsp dried oregano
- 1/4 tsp black pepper
For the creamy sauce
- 4 tbsp unsalted butter
- 4 tbsp all purpose flour
- 2 cups beef broth
- 1 tsp chicken bouillon powder
- 1 tsp soy sauce
- 1/2 cup heavy cream
For serving
- Egg noodles, mashed potatoes, or rice
- Fresh parsley, optional
Instructions
- Sauté the onion and garlic. Heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Add the onion and cook until softened, about 4–5 minutes. Add the garlic and cook for another 30–60 seconds. Transfer to a large mixing bowl and allow to cool slightly.
- Make the meatball mixture. Add the panko, Parmesan, egg, milk, salt, allspice, nutmeg, oregano, and pepper to the bowl with the onion and garlic. Mix to combine. Add the ground turkey and gently mix just until everything comes together. Avoid overmixing, which can make the meatballs tough.
- Shape and chill. Roll the mixture into approximately 2-inch meatballs and place them on a plate or baking sheet. Refrigerate for 15 minutes to help them hold their shape while cooking.
- Prepare the sauce mixture. While the meatballs chill, whisk together the beef broth, soy sauce, and chicken bouillon. Set aside.
- Brown the meatballs. Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Working in batches if necessary, brown the meatballs for about 1 minute per side. They do not need to be fully cooked at this point. Transfer to a plate.
- Make the roux. Reduce the heat to medium and melt the butter in the same skillet. Stir in the flour and cook for about 2 minutes, stirring continuously, until lightly golden.
- Make the gravy. Slowly pour in the prepared broth mixture, a little at a time, whisking continuously to keep the sauce smooth. Bring to a gentle boil, then reduce the heat to medium-low and simmer until the sauce begins to thicken.
- Make it creamy. Slowly whisk in the heavy cream until smooth and combined.
- Finish the meatballs. Return the meatballs and any accumulated juices to the skillet. Spoon the sauce over the top, partially cover, and simmer over low heat for 10–15 minutes, or until the meatballs are fully cooked through to 165°F in the center.
- Serve. Spoon the meatballs and creamy gravy over egg noodles, mashed potatoes, or rice. Finish with fresh parsley, if desired, and enjoy!
Nutrition
Calories: 436kcal | Carbohydrates: 16g | Protein: 35g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 146mg | Sodium: 1244mg | Potassium: 512mg | Fiber: 1g | Sugar: 3g | Vitamin A: 706IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 2mg
Tried this recipe?Let us know how it was!
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. My family loves it and I hope yours does, too!
Tips for Making This Recipe
- Don’t skip chilling the meatballs. Giving them 15 minutes in the refrigerator helps them firm up so they hold their shape much better when you brown them.
- Make them ahead. You can shape the meatballs up to a day in advance and keep them covered in the refrigerator until you’re ready to cook. You can also swap the turkey for ground beef, pork, or chicken.
- Don’t overmix the meatball mixture. Mix the ground turkey just until everything is combined. Overworking the meat can give you dense, tough meatballs instead of tender, juicy ones.
Frequently Asked Questions
Can I use ground beef instead of ground turkey?
Yes! Ground beef, chicken, pork, or a combination will all work. Just make sure the meatballs are cooked through before serving.
Why are my meatballs falling apart
Chilling the meatballs for 15 minutes before browning helps them hold their shape. Also, be gentle when flipping them and avoid moving them around too much while they brown.
What should I serve with Swedish-style meatballs?
Egg noodles are my favorite, but these are also delicious over mashed potatoes or rice. Whatever you choose, make sure there’s something to soak up all that creamy gravy!
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