Swedish Turkey Meatballs
Add Preferred SourceTurkey meatballs are a weeknight hero—easy to make, packed with flavor, and perfect for meal prep. These juicy bites bake right in the oven, meaning less mess and more time to enjoy, and then they get tossed in a creamy, savory sauce that takes them to the next level. Serve with mashed potatoes or pasta for a meal that’s pure comfort.
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This recipe is simple, flavorful, full of moisture, and I love that it’s perfect for any season. The meatballs come out soft and juicy every time, and the light, creamy sauce adds an extra layer of richness. Plus, they’re a great alternative to traditional beef or pork meatballs.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Turkey Meatballs
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love how easy these turkey meatballs are to throw together, and the creamy sauce makes them extra irresistible. Here’s how to make them step by step.
Preheat and Prep
First things first—preheat your oven to 350ºF (180°C). Lightly coat a 9×13-inch baking sheet with cooking spray or line it with parchment paper for easy cleanup.
Mix the Meatball Ingredients
In a large bowl, combine minced onion, garlic, lean ground turkey, breadcrumbs, egg, Worcestershire sauce, dried parsley, nutmeg, salt, and pepper. Mix everything until just combined—don’t overwork it, or the meatballs might turn out tough.
Shape the Meatballs
Scoop out about a tablespoon of the mixture and roll it into a ball. You can use a cookie scoop to keep them uniform. Place each meatball in the prepared baking dish, making sure they aren’t too crowded.
Bake to Perfection
Brush the tops with a little olive oil (or give them a light spray), then bake for 25-30 minutes, flipping them halfway through so they cook evenly. They should be golden brown and cooked through.
Make the Creamy Sauce
While the meatballs bake, grab a large skillet and heat the beef broth over medium-high heat. Whisk in the flour until dissolved, then add Worcestershire sauce, dried parsley, black pepper, and a pinch of kosher salt to the pan. Bring to a boil, stirring often to prevent lumps. Once thickened, lower the heat to medium heat and stir in the sour cream.
Bring It All Together
Place the cooked meatballs on top of the mashed potatoes, then pour the sauce generously over them. Let the flavors meld for a few minutes before serving.
Serve and Enjoy
Sprinkle with fresh parsley and serve with mashed potatoes, pasta, or even roasted veggies. Enjoy!
Ingredients
- Cooking spray
- 1 teaspoon olive oil
- ½ cup onion minced
- 2 cloves garlic minced
- 1 pound lean ground turkey
- ½ cup bread crumbs
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons dried parsley
- ¼ teaspoon ground nutmeg
- Salt and pepper
To serve:
- Fresh parsley
- Mashed potatoes
For the sauce:
- 2 cups low-sodium beef broth
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons dried parsley
- ¼ teaspoon ground black pepper
- 1 pinch salt to taste
- ¼ cup light sour cream
Video
Instructions
- Preheat the oven to 350ºF (180°C). Spray a 9×13-inch baking dish lightly with cooking spray or cover with parchment paper.Cooking spray
- Combine onion, garlic, turkey meat, bread crumbs, egg, Worcestershire sauce, dried parsley, nutmeg, salt, and pepper in a large bowl; mix well to combine. Form mixture into 1-inch meatballs. Transfer to a baking dish and brush with olive oil (you can also use the spray).½ cup onion, 2 cloves garlic, 1 pound lean ground turkey, ½ cup bread crumbs, 1 egg, 1 tablespoon Worcestershire sauce, 1 ½ teaspoons dried parsley, ¼ teaspoon ground nutmeg, Salt and pepper, 1 teaspoon olive oil
- Bake in the preheated oven until meatballs are cooked through, 25 to 30 minutes (flip them halfway through).
- Pour beef stock into a large skillet over medium-high heat, dissolve the all-purpose flour. Add Worcestershire sauce, parsley, black pepper, and salt. Bring to a boil, stirring frequently. Reduce heat to medium and simmer, stirring occasionally, until thickened, 2 to 3 minutes. (Stirring will prevent lumps from forming, but if you have any lumps you can sieve the sauce to remove them, also you can adjust with Worcestershire sauce if needed).2 cups low-sodium beef broth, 2 tablespoons all-purpose flour, 1 tablespoon Worcestershire sauce, 1 ½ teaspoons dried parsley, ¼ teaspoon ground black pepper, 1 pinch salt
- Reduce heat to medium-low; stir in sour cream and meatballs. Cover and simmer, stirring occasionally, until flavors combine, 10 to 15 minutes.¼ cup light sour cream
- Garnish with fresh parsley and mashed potatoes. Serve and enjoy!Fresh parsley, Mashed potatoes
Notes
- Ground chicken meatballs: Ground chicken works just as well and gives a similar texture and flavor.
- Gluten-free: Swap regular breadcrumbs for gluten-free panko breadcrumbs or crushed gluten-free crackers.
- Sour cream substitutes: Greek yogurt, heavy cream, or a splash of milk mixed with a bit of lemon juice can work as substitutes.
- Don’t overmix the meat: A light hand keeps the meatballs tender. Overworking the mixture can make them dense.
- Use a cookie scoop: This helps shape uniform meatballs, which cook evenly.
- Check for doneness: Use a meat thermometer to make sure they hit 165ºF (74ºC) inside.
- Thin out the sauce if needed: If the sauce gets too thick, stir in a splash of broth to loosen it up.
- Make ahead: Shape the meatballs and store them in the fridge for up to a day before baking. You can also freeze them raw and bake straight from frozen—just add a few extra minutes to the cook time.
Storage and Reheating Instructions
- Fridge: Store any cooled leftovers in an airtight container in the fridge for up to four days.
- Freeze: You can freeze them for up to three months. Let the meatballs cool completely before sealing them in a container or freezer bag.
- Reheat: To reheat, thaw them overnight in the fridge (if frozen) and warm them on the stove over medium-low heat. Add a splash of broth or water to keep the sauce smooth and creamy.
Nutrition
Recipe Notes and Tips
I love a recipe that’s simple but still full of flavor. Here are my handy tips to make sure your turkey meatballs turn out perfectly:
- Ground chicken meatballs: Ground chicken works just as well and gives a similar texture and flavor.
- Gluten-free: Swap regular breadcrumbs for gluten-free panko breadcrumbs or crushed gluten-free crackers.
- Sour cream substitutes: Greek yogurt, heavy cream, or a splash of milk mixed with a bit of lemon juice can work as substitutes.
- Don’t overmix the meat: A light hand keeps the meatballs tender. Overworking the mixture can make them dense.
- Use a cookie scoop: This helps shape uniform meatballs, which cook evenly.
- Check for doneness: Use a meat thermometer to make sure they hit 165ºF (74ºC) inside.
- Thin out the sauce if needed: If the sauce gets too thick, stir in a splash of broth to loosen it up.
- Make ahead: Shape the meatballs and store them in the fridge for up to a day before baking. You can also freeze them raw and bake straight from frozen—just add a few extra minutes to the cook time.
How to Store Leftover Turkey Meatballs
Store any leftovers in an airtight container in the fridge for up to four days or freeze them for up to three months. If freezing, let the meatballs cool completely before sealing them in a container or freezer bag. To reheat, thaw them overnight in the fridge and warm them on the stove over medium-low heat. Add a splash of broth or water to keep the sauce smooth and creamy.
Our Top 3 Money-Saving Tips for This Recipe
Making Swedish turkey meatballs doesn’t have to break the bank! Here are some smart ways to save money while keeping all the flavor:
- Buy ground turkey in bulk: It’s often cheaper per pound, and you can freeze extras for later.
- Use homemade breadcrumbs: Toast leftover bread and blend it up instead of buying store-bought breadcrumbs.
- Skip the fresh garlic: Garlic powder is cheaper and lasts longer.
What to Serve With This Turkey Meatball Recipe
These creamy turkey meatballs pair beautifully with all sorts of sides! Mashed potatoes are a classic, soaking up all that rich sauce. Pasta works great too, especially egg noodles or spaghetti. If you’re keeping things lighter or low carb, try serving them with roasted vegetables, cauliflower rice, or a side of steamed broccoli for extra greens. For a different sauce option, try serving them with marinara sauce instead!
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