Swedish Turkey Meatballs

Recipe by Health Nut 101

I loooove swedish meatballs, but I don't love all that fatty beef and thick gravy sauce sticking to my thighs! Even though this is a healthy makeover dish, it is just as good, if not better, than the original! I always pack the meatballs together tightly before placing them in the pan, and turn them over halfway through the cooking time. Also, sometimes I make the gravy sauce in a crockpot and let the cooked meatballs stew in there for a few hours. Just a few suggestions! Enjoy!

Top Review by Darkhunter

Very, very good, Health Nut. I haven't made Swedish meatballs all that often, but may have to start making them more frequently. Loved the meatballs, but thought the gravy needed a little something more and was a little too thin. I added another 1/4 cup milk, and added some no-fat sour cream and cornstarch and a little bit of dill. That did it for us. Thnx for sharing your recipe, Health Nut. Made for PAC Fall 2009.

Ingredients Nutrition


  1. Preheat oven to 350.
  2. In large bowl, combine eggbeaters, water, rolled oats, onion, salt, pepper, worcestershire sauce.
  3. Add ground turkey and mix it all well.
  4. Form into meatballs about 1” in diameter and place on a broiler pan.
  5. Bake for 25-30 minutes until meatballs are no longer pink in center.
  6. While meatballs are cooking, pour soup into a pot and dilute with 1 can of water.
  7. Add milk and stir.
  8. When the meatballs are done, add them to the gravy sauce and let cook together for about 15 minutes.

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