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Weeknight hug in a bowl! These creamy Swedish meatballs with ground turkey are cozy, budget-friendly, and on the table in about 30 minutes. The secret swirl of Greek yogurt makes the gravy extra silky—no canned soup needed.
Craving carbs? Make this Easy Homemade Italian Bread→
Why You’ll Love This Recipe
- Fast & family-friendly: dinner in ~30 minutes.
- Lighter twist: all the nostalgic flavor with lean ground turkey.
- No soup cans: a simple pan gravy finished with Greek yogurt.
- Make-ahead friendly: meatballs can be shaped a day ahead or frozen.
- Kid helper step: little hands can whisk (off heat) and sprinkle parsley.
Ingredient snapshot
- Ground turkey (93% lean): juicy, not dry.
- Breadcrumbs + milk + egg yolk: tender, bouncy meatballs.
- Onion, garlic, allspice & nutmeg: classic Swedish warmth.
- Butter + flour + stock: quick roux-based gravy.
- Greek yogurt: creamy finish without heavy cream.
- Parsley & lemon (optional): brightness balances richness.
Notes & Easy Swaps
- No breadcrumbs? Use crushed butter crackers or panko.
- Dairy-free: use olive oil for roux and full-fat coconut milk to finish (flavor will be slightly different).
- Gluten-free: use GF breadcrumbs and a 1:1 GF flour blend for the roux.
- Broth: beef is traditional and deeper; chicken works great too.
How to make it (overview)
- Mix & shape (1-in/2.5-cm balls).
2. Bake on a sheet pan at 425°F/220°C for 12–14 minutes or pan-sear in batches until browned.
3. Make the gravy: melt butter, whisk in flour, add stock, Dijon & Worcestershire; simmer.
4. Finish with Greek yogurt, slide in meatballs, simmer 3–5 minutes, and serve over egg noodles or mashed potatoes.
Make it a Meal
Serve with buttered egg noodles, Simple Roasted Broccoli, and No-Knead Dinner Rolls. For a fresh bite, add a quick cucumber-dill salad.
Storage, freezing & reheating
- Fridge: up to 4 days (airtight).
- Freeze meatballs (cooked or raw): up to 2 months; thaw overnight.
- Reheat: simmer gently in a splash of stock; whisk in a spoon of yogurt at the end if the sauce tightens.
💡 While you’re here
Swedish Meatballs with Ground Turkey
These Swedish meatballs with ground turkey will become a fast favorite!
Ingredients
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1/4 cup finely chopped onion
- 1 slice wheat bread (torn in little pieces)
- 2 tbsp milk
- 1/2 teaspoon sea salt (+ a pinch)
- 1 large egg yolk
- 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
Instructions
- 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.
Notes
Recommended Products
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Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Pour and Strain Sauce Pan, 3 1/2-quart, Black
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Serving Suggestions
🥖 Crusty Bread: Soak up every last drop of that dreamy sauce with a warm loaf of bakery-fresh bread.
🥗 Fresh Salad: Keep it light and fresh with a simple arugula salad tossed in lemon vinaigrette or a classic Greek salad.
🍷 A Glass of White Wine: A crisp Chardonnay or zesty Sauvignon Blanc pairs like a dream for grown-up dinner nights!
Optional but highly encouraged: a spoonful of tart lingonberry jam on the side for a truly authentic Swedish experience.
FAQ: Healthy Swedish Meatballs Made Easy
Yes! You can shape the meatballs up to 24 hours ahead and keep them in the fridge. When ready, bake straight from the fridge—just add 1–2 minutes to the cook time. You can also freeze them (raw or cooked) for up to 2 months.
Definitely. For a creamier, traditional sauce, use ¼ cup heavy cream. You can also swap sour cream if you like a little tang. If dairy-free, try full-fat coconut milk for a different (but still tasty) twist.
The classic pairing is buttered egg noodles or mashed potatoes. They’re also delicious with white rice, roasted veggies, or tucked into a crusty roll for a cozy sandwich.
Yes! Brown the meatballs in a skillet with a splash of oil, then make the gravy in the same pan for extra flavor. Slide the meatballs back into the sauce to finish cooking.
They freeze beautifully. Bake them first, cool completely, then freeze on a sheet pan before transferring to a bag or container. To reheat, simmer gently in gravy with a splash of stock until warmed through.
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