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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (478g) Recipe makes 6 servings The following items or measurements are not included below: lemon pepper seasoning |
||
| Calories 463 | ||
| Calories from Fat 224 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.9g | 38% | |
| Saturated Fat 7.0g | 35% | |
| Monounsaturated Fat 9.5g | ||
| Polyunsaturated Fat 6.1g | ||
| Trans Fat 0.4g | ||
| Cholesterol 163mg | 54% | |
| Sodium 1574mg | 65% | |
| Potassium 750mg | 21% | |
| Total Carbohydrate 20.2g | 6% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 5.5g | ||
| Protein 37.3g | 74% | |
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Swedish Turkey Meatballs
By: PanNan
Jul 15, 2002
This recipe is the most requested recipe in our household. It is the result of many attempts to get the right combination of seasonings for turkey instead of hamburger meatballs that still have that Swedish meatball taste. We much prefer the taste to the original hamburger recipe.
SERVES 6
Ingredients
- 2 lbs ground turkey (7% lean)
- 1 egg
- 3/4 cup breadcrumbs
- 1 teaspoon salt
- 1/2 cup milk
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon paprika
- 1/2 teaspoon nutmeg
- 2 tablespoons chopped parsley
- 1 tablespoon onion flakes
- 2 cans chicken broth
- 2-3 cups home made white sauce
- hot cooked egg noodles
Directions
1
Combine the first ten ingredients and shape into 1 1/2" meatballs.2
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.3
Add chicken broth and simmer for 15 minutes.4
Add white sauce.5
(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.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Turkey
- Cuisine > European > Scandinavian > Swedish
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: KillerTasteBuds
On Apr 22, 2009
Really enjoyed this. I tried to hid the fact that they were turkey meatballs instead of beef from my husband, but it didn't work. He did say they tasted better than beef meatballs!! It was fast and easy to make. I halved the recipe, but I think next time I'll keep the sauce amount the same for the full recipe, as I ran out of sauce for the leftovers. Thanks
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.
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