Swedish Meatballs

Anyone who has been to IKEA knows that the Swedes are known for their meatballs. Traditionally Swedish meatballs are made with ground beef and a creamy gravy accompanies them and ground nutmeg gives them their distinct flavor. My mom has always made this Scandinavian dish with ground turkey instead of beef, making for a tasty and lighter variation of the recipe. Growing up this spin on the traditional dish was a staple and has always been a favorite of mine, so much so that it was the meatball recipe that I chose to share when KATU’s AM Northwest invited The Meatball King to do a cooking segment.

Swedish Meatballs and Egg Noodles

Mom’s Swedish Meatballs

We have always served these meatballs with egg noodles, but would also pair well with spätzle.

Meatballs

  • 3 pounds ground turkey
  • 2 large eggs
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/3 cup dried parsley flakes
  • 1 1/2 teaspoons ground nutmeg
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 cup bread crumbs

Sauce

  • 3 tablespoons oil
  • 1/3 cup plus 1 tablespoon flour
  • 3 cups water
  • 3 teaspoons Better Than Bouillon (or 3 chicken bouillon cubes)
  • 1/2 teaspoon Kitchen Bouquet
  • 2/3 cup sour cream
  • 1/4 teaspoon salt
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon ground nutmeg
  • Dash onion powder
  • Dash garlic powder

Mix the ground turkey, 1½ teaspoons salt, black pepper, eggs, 1/3 cup parsely, 1 1/2 teaspoons nutmeg, 1 teaspoon onion powder, 1/2 teaspoon garlic powder and bread crumbs together until thoroughly mixed. Roll into walnut sized balls. Place in a frying pan with a little oil. Brown in the frying pan on medium heat, turning them to brown all around each meatball. Remove from pan and place in a 2-3 quart casserole dish. Add the oil and flour to the drippings in the pan from the meatballs. Whisk together to form a roux. Cook for a couple minutes on medium-low heat. Dissolve the Better Than Bouillon in the water, whisk the mixture into saucepan and continue mixing until the sauce is smooth. Add the Kitchen Bouquet, a browning and seasoning sauce. Continue stirring until sauce thickens. Stir in 1/4 teaspoon salt. Stir in sour cream until thoroughly mixed. Mix in 1 tablespoon parsley, 1/2 teaspoon nutmeg, a dash of onion powder and a dash of garlic powder. Pour the sauce over the meatballs. Cover and bake at 350º for approximately 25-30 minutes. Serve with cooked egg noodles.

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3 Comments Add yours

  1. mama N says:

    I am so honored you featured these meatballs. I actually came up with the recipe while I attended Weight Watchers–you probably didn’t know that, King!–I always use the 93% lean ground turkey–either honeysuckle white brand or Jennie O. For any WW folks the points can be figured out fairly easily and reduced by using nonfat sour cream (I didn’t) and whole wheat noodle(again, I didn’t and lost weight!) Funny–we just had them last night!! Am enjoying the site–keep it up!

  2. Leah Mahoney says:

    Oh these look simply delicious!! Unfortunately the combination of a second floor apartment, 95 degree weather, and no A/C has lead to a ban being in place and using our oven. Hopefully once it cools off (Or I commandeer my parents kitchen) I’ll be able to whip these up!!

  3. Courtney Starz says:

    I’VE ALWAYS LOVED THE WHOLE SWEDISH MEATBALLS THING SINCE I WAS LITTLE.I WANTED TO TRY AGAIN BUT MY KITCHEN OVEN WASN’T WORKING SO WELL BUT NOW THAT I’VE GOTTEN A NEW ONE I’M ABOUT TO PRINT OUT THIS RECIPE AND WHIP ME UP A NICE SWEDISH MEATBALL DINNER WITH ‘MY’ MOM!(HUH! AND I THOUGHT I WAS GOING TO HAVE TO EAT ONE OF THOSE WEIRD TASTING MICROWABLE SWEDISH MEATBALL DINNERS BUT NOW THAT I’VE GOT THE GREAT COMBINATION OF A NEW OVEN AND THE REAL RECIPE TO MAKING THE REAL DINNER I GUESS THEY’LL JUST HAVE TO WAIT;]

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