Total Time
30mins
Prep 15 mins
Cook 15 mins

Although these are a more healthy alternative to Swedish meatballs, served over rice or noodles they are just as tasty. I believe I got this recipe out of a Good Housekeeping magazine 10 to 15 years ago.

Ingredients Nutrition

Directions

  1. In a 12-inch skillet over medium heat, cook onion in 1 tablespoon of butter or margarine until tender, stirring occasionally.
  2. In large bowl, mix cooked onion, ground turkey, bread crumbs, salt, pepper, eggs, 1/4 cup milk, and dill until blended.
  3. Shape into 1-inch meatballs.
  4. In the same skillet over medium heat, cook meatballs in 2 tablespoons butter or margarine.
  5. Cook one third at a time until lightly browned; remove to bowl as they brown.
  6. In small bowl stir chicken broth and flour with wire whisk until smooth; pour into skillet.
  7. Over medium-high heat, heat to boiling, stirring to loosen brown bits from bottom of skillet; boil for 1 minute.
  8. Gradually stir in milk until blended.
  9. Return meatballs to skillet; heat to boiling.
  10. Reduce heat to low; simmer, uncovered for 15 minutes.
  11. Garnish with 1 tablespoon chopped fresh dill, if desired.

Reviews

(1)
Most Helpful

I had a really hard time rating this recipe. The meatballs by themselves would have been five stars. We really liked the soft texture, mild flavor and hint of dill. The gravy however we found bland. With cream based gravies like this you get most of your flavor from the grease left from the meat. My meatballs had almost no fat in them so they didn't give off any grease, I suspect this is why the gravy was flavorless. To cut the fat even further, I replaced the butter with olive oil and reduced that amount even further as I have a good non-stick pan and didn't need much to cook the onion or meatballs. I will make the meatballs again for sure, but will have to play with the gravy to get more flavor in it.

Erindipity August 13, 2008

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