Making Swedish meatballs with ground turkey and Greek yogurt is a great alternative to the traditional recipe. Serve them and the gravy over pasta and enjoy!
This post was sponsored by Chobani®.
You know me, I don’t meal plan.
I prefer to keep my pantry stocked with everyday essentials, and buy produce and meats based off of two things: price and what’s local and/or seasonally available.
Last week there were two things in the fridge that begged to be used: ground turkey and yogurt. Like, lots of yogurt.
Chobani reached out to me a few weeks ago after finding this old recipe where I substituted yogurt for sour cream, and asked if I’d be interested in trying their yogurt (which, of course I’ve already tried, but never in a recipe).
I said yes, and then last week two big boxes showed up, filled with fifteen thirty-two-ounce containers of Chobani yogurt.
FIFTEEN. THIRTY. TWO. OUNCE. CONTAINERS.
That’s a lot of yogurt!
With expiration dates of late-October, I think there’s plenty of time to use the yogurt.
My daughter and I both like plain yogurt mixed with honey, berries, granola, etc., and my brain is working overtime thinking about recipes that would work well with yogurt inspiration!
I’ve also wondered if I can freeze the yogurt for later, like, in the containers in which they came. It’d be unfortunate to have exploding yogurt in my deep freezer chest…
In the meantime, I decided to use some of the yogurt to make a twist on a classic, and these Swedish meatballs—made with ground turkey and Greek yogurt—are sure to become a fast favorite!
Here are some kitchen tools I used to make Swedish meatballs with turkey:
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1/4 cup finely chopped onion
- 1 slice wheat bread (torn in little pieces)
- 1/8 cup whole milk
- 1/2 teaspoon sea salt (+ a pinch)
- 1 large egg yolks
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/2 stick salted butter
- 1/4 cup flour (all-purpose)
- 3 cups beef broth
- 1/4 cup plain Chobani Greek Yogurt
- Preheat the oven to 375°F.
- Saute the onions with olive oil over medium heat for 5-10 minutes, or until they're soft and translucent.
- In a medium mixing bowl, combine the turkey, bread pieces, milk, sea salt, egg yolks, allspice, nutmeg and cooked onions.
- Make meatballs using approximately 2 tablespoons of the turkey mixture for each, and place them on a cookie sheet.
- Bake them in the oven for 10 minutes, give them a turn, and continue baking them for another 10-15 minutes, or until the internal temperature is 170°F.
- Meanwhile, melt the butter over medium heat in a medium sauce pan.
- Once it's melted and foamy, whisk in the flour and let it cook for 1 minute.
- Pour the beef broth in all at once, increase the heat to bring it to a boil, and then let it simmer, whisking occasionally until the sauce is thick and bubbly. Whisk in the Greek yogurt.
- Add the meatballs to the sauce and let them simmer, covered, over low-medium heat while you make pasta.
- Serve over pasta.
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