I never would have thought that making homemade Swedish Meatballs could be so easy and taste so good. This recipe for Ground Turkey Swedish Meatballs is simple enough to make even on busy days.
I have tried ground beef and turkey to make this recipe. We all agree, and we prefer ground turkey. Soon, I plan on giving ground chicken a try. I will post an update on how it goes. The ground beef meatballs are a little too heavy and greasy for our taste.
I have also seen many recipes that use butter and heavy cream. Again, that is a little heavy for us. This recipe calls for a little bit of half and half. Just enough to give a creamy texture.
Yummy, simple and maybe a little bit healthier than some other Swedish Meatball recipes.
Oh, and there is more sauce in that pan than the photo shows. However, if you want even more, add a bit more broth and half and half. Check seasoning and adjust as necessary.
Enjoy!
Ground Turkey Swedish Meatballs
1 pound Ground Turkey
1/4 cups Breadcrumbs, plain
1/2 cup Half ‘n Half, divided
1/2 cup Onion, finely chopped
1 teaspoon Salt
1 teaspoon Pepper
1/2 teaspoon Nutmeg
1/4 teaspoon Allspice
1 tablespoon Parsley
Olive Oil
1 can Beef or Chicken Broth, 14.5 ounces
Put all ingredients into a bowl and combine well. Like meatloaf, using your hands is the best way to do this. (don’t forget to wash your hands!)
Use a cookie scoop and scoop meatballs onto a sheet of parchment paper or foil.
Heat a large skillet over medium to medium-high heat. Add a tablespoon or so of olive oil and the meatballs.
Cook the Swedish Meatballs until they brown and flip them over. Continue to turn and cook until the meatballs are nicely browned.
Add one can, about 14.5 ounces of beef or chicken broth and bring to simmer. Cook until the meatballs reach at least 165 degrees internally.
Finally, add 1/4 cup half and half and warm through. Serve the meatballs and sauce over egg noodles. Enjoy!
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Ground Turkey Swedish Meatballs
Ingredients
- 1 pound Ground Turkey
- 1/4 cups Breadcrumbs plain
- 1/2 cup Half ‘n Half divided
- 1/2 cup Onion finely chopped
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Allspice
- 1 tablespoon Parsley
- Olive Oil
Instructions
- Put all ingredients into a bowl and combine well. Like meatloaf, using your hands is the best way to do this. (don’t forget to wash your hands!)
- Use a cookie scoop and and scoop meatballs onto a sheet of parchment paper or foil.
- Heat a large skillet over medium to medium high heat. Add a tablespoon or so of olive oil and the meatballs.
- Cook the Swedish Meatballs until they brown and flip them over. Continue to turn and cook until the meatballs are nicely browned.
- Add one can, about 15 ounces of beef broth and bring to simmer. Cook until the meatballs reach at least 165 degrees internally.
- Finally, add 1/4 cup half ‘n half and warm through. Serve the meatballs and sauce over egg noodles. Enjoy!
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