57 Reviews of Swedish Turkey Meatballs

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.

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: BLUE ROSE

On Sep 14, 2005

This is just one of those recipes that when you are making it, you taste and you have another taste, so by the time everyone is ready to eat you only have a small plate. I am ilergic to lemon so I omited it. Very easy to make. Big hit with everyone. This one I am going to make the meatball and freeze them to eat during the winter.

From: mama's kitchen

On Sep 18, 2005

Made this again and wanted to update my review. This is really nicely seasoned- nutmeg and lemon pepper really different. Used red fat canned soup and canned broth per your tip. Fast and easy! Yummy gravy! Made BIG meatballs to save time this time and they came out great. No extra cooking time. Nice 'crust' on outside but fluffy and nicely textured inside. Thanks PanNan

From: Calee

On Dec 1, 2006

Outstanding recipe! My family loved this dish. The sauce/gravy was so velvety smooth and very good tasting.I made the sauce with chicken broth (homemade) and the white sauce. I added a bit of kitchen bouquet to the sauce just for eye appeal. I baked the meatballs in the oven 350 for 25 minutes. I also added 1/4 cup more breadcrumbs. Next time I make these I am going to cut back the lemon pepper to 1 1/2 tsp. Served with cooked egg noodles and peas. I can see this becoming a regular meal. Thanks PanNan for this recipe.

From: Barbara Sloan

On Apr 24, 2003

This was perfect just as written. My husband generally dislikes anything but beef and potatoes, and this has become his favorite. He will often request this as a special treat. Thanks so much for sharing.

From: AKillian24

On Oct 20, 2005

This is a comfort food for me! I've made it twice now- and it was fantastic. Ground turkey (in this dish) does bring a better flavor than beef. The subtle spices are more easily tasted. Perfect- thank you so much for posting it!!

From: Stephanie in Pittsburgh

On Feb 27, 2004

We really enjoyed this recipe. I don't care for lemon pepper seasoning so I used 1/2 tsp each dried thyme, tarragon, and black pepper. I only had one can of condensed cream of mushroom soup, so I used one serving of Di Neal's Condensed Cream of Soup Mix (#55408). Even my picky toddler liked the noodles.

From: Ilysse

On May 13, 2006

Loved this. I didn't have lemon pepper seasoning so I grated some lemon zest and ground it with som pepper and it worked well. I also used fresh onion rather than flakes. I didn't use canned broth, I just filled the pan with the meatballs until they were mostly covered and let it simmer until the liquid was reduced by 1/2. I also added 2 cloved of minced garlic for extra flavor. I then added a can of Healty Choice Cream of Mushroom Soup and stirred it all together. A few minutes b4 I was ready to plate I added a big handful of fresh spinach and stirred it well. The spinach was wilted but not over cooked. I served it over the noodles as directed. This was very easy to make, inexpensive, and fits the bill as comfort food. The lemon was a refreshing addition that I am glad I didn't leave out like I was origionally going to.Next time I think I may stir some lemon zest into the sauce. Thanks for a great meal which I am sure I will be making often.