Turkey Swedish Meatballs

Total Time:
1 hr
20 min
40 min

36 Meatballs

  • 3 tablespoons unsalted butter, plus more for pan
  • ½ cup minced white onion
  • 1 pound ground turkey or chicken
  • 3 slices fresh white bread, crusts cut off and chopped small
  • 1 large egg
  • Kosher salt and freshly ground black pepper
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ¼ cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • ¼ cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Serving suggestions: lingonberry jam or egg noodles
  • Preheat the oven to 375°F. Butter a rimmed baking sheet and set aside.

  • Melt 1 tablespoon of the butter in a large straight-sided skillet over medium heat. Add the onions and cook until softened but not brown, about 5 minutes. Transfer the onions to a medium bowl and let cool.

  • Add the turkey, bread, egg, 1½ teaspoons salt, ½ teaspoon pepper, allspice and nutmeg to the onions and stir vigorously with a wooden spoon until the mixture becomes sticky, about 2 minutes. With clean, damp hands, roll the mixture into 1-inch balls (about 1 tablespoon) and place on the prepared baking sheet; clean and dampen hands as needed to prevent the mixture from sticking. Bake until the bottoms are slightly brown and the meatballs are firm, about 10 minutes.

  • Wipe out the skillet and melt the remaining 2 tablespoons of butter over medium-high heat. Sprinkle in the flour and whisk to make a paste. Add the chicken broth and continue whisking until smooth. Bring to a boil over high heat, whisking occasionally, then reduce the heat to maintain a rapid simmer and cook until the sauce has thickened, about 8 minutes. Stir in the cream, Worcestershire and half the parsley and season with salt and pepper. Add the meatballs to the skillet and cook for 5 minutes to blend the flavors. Sprinkle with the remaining parsley and serve with lingonberry jam as hors d'oeuvres or over egg noodles as a main course.

  • Copyright 2013 Television Food Network, G.P. All rights reserved.

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