Swedish Turkey Meatballs

From: Chef #853651

On Oct 3, 2008

This recipe was absolutely delicious! Next time I'll probably use a bit less broth. We topped it over wild rice instead of the egg noodles. What a fantastic autumn dish. Thanks for sharing your recipe!

From: BizZaar

On Sep 5, 2008

I tried this recipe, and it was sensational. I was really impressed with the authentic swedish meatball taste. The meatballs were a very good connsistency and perfectly seasoned. It was easy to make, and I recommend that everyone follow the meatball recipe exactly as written. For the white sauce I made my roux with 1/4 cup butter, 1/4 cup flour, 3/4 tsp salt and then added 2 tsp paprika, 1/4 tsp nutmeg, 1/4 tsp white pepper before adding 1 1/2 cups milk. I removed the meatballs first with a slotted spoon before adding the roux to the chicken broth, stirring until creamy, then returned the meatballs until heated thoroughly. I served it over hot buttered, parsleyed egg noodles and it was a big hit! Great job, PanNan! I will be making this recipe for years to come!

From: PaulaG

On Jun 4, 2006

This is an amazing dish. I had some trouble browning the meatballs until I decided to add a small amount of water to the pan. This helped them to cook and firm up and when the water had cooked away, I was able to brown the meatballs. I used chicken base mixed with water for the broth and used the equivalent of 1 can of soup with Healthy Substitute for Cream of Chicken Soup Healthy Substitute for Cream of Chicken Soup for the white sauce. I halved the recipe and now wish I had made the full recipe.

From: Derf

On Feb 3, 2003

We enjoyed these meatballs for a nice change. I used cream of celery soup instead of the white sauce, turned out very nice, the seasonings were nice but could be a little stronger. Another time I think I would add some pepper flakes to give them a little zing. Thanks for sharing.