1 of 9 photos

Photo by:

Add this recipe to your:

Send this recipe:

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%
detailed view... how is this calculated?

Swedish Turkey Meatballs

Recipe #34103 | 45 min | 15 min prep | add private note

⁽⁵⁶⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: rebeckym

On Oct 9, 2009

the meatballs were very good!!but the rest didn't work well for me. i couldn't get the white sauce to thicken up. the flour curdled in the milk!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: zoo66

On Sep 1, 2009

These were not bad. I left out the lemon pepper because i don't care for it, just used regular pepper instead. I made the gravy using home made white sauce, and it tasted pretty bland. I also baked the meatballs in the oven, which was much easier than frying them all. I think I would make the meatballs again, but if I made the gravy I would use the soup to give it more flavor.

0 people found this review helpful

Was this review helpful to you? YES | NO

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.

10 people found this review helpful

Was this review helpful to you? YES | NO

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.

5 people found this review helpful

Was this review helpful to you? YES | NO

Read all 56 reviews