Swedish-Style Turkey Meatballs

Who knew that this classic dish could be so easy? Using ground turkey lightens it up a bit without sacrificing flavor.


  • 1 medium onion
  • 2 slices day-old French bread (1⁄2 cup/125 mL fresh bread crumbs)
  • 1 lb (450 g) 93% lean ground turkey
  • 1 egg, lightly beaten
  • 1/2 tsp (2 mL) Cinnamon Plus® Spice Blend or allspice
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) coarsely ground black pepper
  • 2 tsp (10 mL) vegetable oil
  • 3 tbsp (45 mL) all-purpose flour
  • 2 tbsp (30 mL) butter
  • 1 can (14 oz/284 mL) beef broth
  • 1/4 cup (50 mL) heavy whipping cream
  • Boiled Fingerling Potatoes (optional, see Chef’s Corner)


  1. Finely chop onion and bread using Food Chopper. Combine onion, bread crumbs, turkey, egg, spice blend, salt and black pepper in Classic Batter Bowl; mix gently but thoroughly with Mix ‘N Scraper®. Heat oil in (12-in./30-cm) Skillet over medium heat 1-3 minutes or until shimmering. Using rounded Medium Scoop, form turkey mixture into 20 meatballs. Place meatballs in Skillet; cook 6-8 minutes or until browned, turning once using Small Slotted Turner. Remove from Skillet; set aside.

  2. Add flour and butter to Skillet, whisking to form a smooth paste using Silicone Flat Whisk. Slowly add broth and cream, stirring constantly; cook 1-2 minutes or until sauce comes to a simmer. Return meatballs to Skillet; cook, covered, 4-5 minutes or until meatballs are no longer pink in centers.

  3. To serve, divide meatballs and sauce among serving plates; serve with potatoes, if desired.


  • 4  servings

Nutrients per serving:

Calories 430, Total Fat 23 g, Saturated Fat 10 g, Cholesterol 155 mg, Carbohydrate 26 g, Protein 31 g, Sodium 1080 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

 2 starch, 3 1⁄2 low-fat meat, 2 fat (2 carb)

Cook's Tips:

As the flour and butter are whisked in the Skillet, the browned bits (fond) left over from cooking the meatballs are incorporated, adding flavor. Whisking until the mixture forms a smooth paste prevents lumps from forming in the sauce.

The classic sauce served over Swedish meatballs is typically seasoned with nutmeg and allspice. This version makes use of Cinnamon Plus® Spice Blend or allspice, which saves the trouble of measuring several ingredients.

For Boiled Fingerling Potatoes, slice 1 lb (450 g) fingerling potatoes in half lengthwise. Place potatoes, 1 tsp (5 mL) salt and enough water to cover in Large Micro-Cooker®. Microwave on HIGH 10-12 minutes or until fork-tender.

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