Community Pick
Swedish Turkey Meatballs
photo by Chef shapeweaver
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 2⁄3 lb ground turkey (7% lean)
- 1⁄3 egg
- 1⁄4 cup breadcrumbs
- 1⁄3 teaspoon salt
- 1⁄4 cup milk
- 2⁄3 teaspoon lemon pepper seasoning
- 1⁄3 teaspoon paprika
- 1⁄4 teaspoon nutmeg
- 2⁄3 tablespoon chopped parsley
- 1⁄3 tablespoon onion flakes
- 2⁄3 can chicken broth
- 2⁄3 - 1 cup home made white sauce
- 1⁄3 to taste hot cooked egg noodles
directions
- Combine the first ten ingredients and shape into 1 1/2" meatballs.
- In a large non-stick Dutch oven, brown meatballs in 1 tbsp of butter, turning carefully every few minutes to brown all sides, maintaining meatball shape.
- Add chicken broth and simmer for 15 minutes.
- Add white sauce.
- (Note: I have used cream gravy or 2 cans cream soup such as mushroom or chicken to substitute for the white sauce. Both options work very well.) Stir, heat and serve over hot cooked egg noodles.
Reviews
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I always love cooking with ground turkey vs. beef and these meatballs are delicious. I took the liberty of baking them off in the oven vs. browning them in the skillet. Turned out perfectly. Served these meatballs over egg noodles. Served alongside some orange-ginger carrots with dill and marinated cucumbers. What a wonderful meal. : )
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We really enjoyed this recipe. I don't care for lemon pepper seasoning so I used 1/2 tsp each dried thyme, tarragon, and black pepper. I only had one can of condensed cream of mushroom soup, so I used one serving of Di Neal's Condensed Cream of Soup Mix (#55408). Even my picky toddler liked the noodles.
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These have to be the best turkey meatballs I've ever made. I only prepared half of a recipe and won't make that mistake again. These were a hit with the whole family and left us wanting more. I had a slight problem with them being too soft to hold as a perfectly round meatball, but no one minded. I served with your Swedish Cream Sauce (Graddsas), Caraway Potatoes, and Pickled Beets for the Culinary Quest. Thank you for sharing this keeper!
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Tweaks
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These are superb!!! I also substituted beef for the turkey and added a little more bread crumbs to compensate for texture and they turned out so darn good!!! I know turkey would turn out great, too, but I didn't have ground turkey. I served them with the Cream Sauce For Swedish Meatballs, recipe #97674 and the total package was to die for. In fact, we ate so much that's what I felt like I was doing when it was all said and done. But hey.....death by meatballs wouldn't be so bad :) I made double the cream sauce and next time will probably do triple but the meatballs are absolutely "TOPS" in our book. This is going in to my permanent recipe box cuz I plan to use this recipe as my "Dang, she's a good cook" Swedish Meatball recipe! Thanks for sharing PanNan!! It's contributors like you that make us all good cooks.
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I had some ground turkey that I needed to use so I decided to make this recipe. I was very please with the results! I served it with rice instead of noodles and made my sauce/gravy with cream of chicken with herbs soup, chicken stock and a little cream. Yummy! My husband and friends liked it too! Will make again.... maybe with a little less lemon pepper though.
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These were very moist and delicious. I'm always looking for a good recipe for ground turkey and this was a winner. The nutmeg gave a great flavor but instead of lemon pepper I used lime pepper which I prefer. If you don't have lime pepper use some lime zest, really gives a great flavor. I also used half an onion blended with the egg instead of the flakes. Gives it more moisture. Thanks for recipe!
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RECIPE SUBMITTED BY
PanNan
Needville, Texas