Homemade Turkey Swedish Meatballs in Creamy Gravy
Homemade turkey Swedish meatballs are subtly spiced, bathed in a savory creamy gravy, and perfect for topping mashed potatoes or egg noodles.
Ingredients
Turkey Swedish Meatballs
- 3 oz white bread (about two slices, torn)
- ⅓ cup 2% milk (use skim, low fat, or whole milk)
- 1 large egg
- 2 tablespoon parsley (finely chopped)
- 3 cloves garlic (minced, grated, or pressed)
- 1 teaspoon kosher salt
- ¼ teaspoon nutmeg (ground)
- ¼ teaspoon allspice (ground)
- ¼ teaspoon black pepper (ground)
- 24 oz ground turkey
Cream Gravy
- 1 tablespoon olive oil
- ½ teaspoon black pepper (ground)
- ¼ teaspoon kosher salt
- ¼ teaspoon nutmeg (ground)
- ¼ teaspoon allspice (ground)
- 2 tablespoon all-purpose flour
- 1½ cups beef stock
- ¾ cup heavy cream
- chopped parsley or chives (for garnish)
Instructions
Prepare the Meatballs
- Preheat the oven to 425°F and line two sheet pans with parchment paper.
- Tear the bread into small pieces and place them into a large bowl. Pour the milk over the bread and allow the bread to soak for 5 minutes. Use a fork to mash the soaked bread.
- Add the egg, parsley, garlic, salt, nutmeg, allspice, and pepper to the bread and mix again with a fork to combine ingredients.
- Add the turkey and mix with a fork just until everything is well combined, don't over mix.
- Use a cookie scoop to portion the meat mixture into one tablespoon sized meatballs. You should get about 45 meatballs. Space the meatballs out on the two prepared sheet pans.
- Bake the meatballs on the top and bottom racks of your oven for 12-15 minutes, or until the internal temperature is 165°F. Halfway through baking, swap the pans from top to bottom and rotate the pans from front to back for even baking.
Prepare the Cream Gravy
- Whisk together the cold beef stock and the flour in a small bowl or jar.
- Heat a large skillet over medium-high heat. Add the oil and then the pepper, salt, nutmeg, and allspice. Toast the spices for about 30 seconds.
- Slowly stream in the beef stock mixture to the bloomed spices. Continue to stir and cook the mixture until it is smooth and bubbling.
- Stir in the heavy cream. Reduce the heat to a slow simmer and allow the gravy to reduce for 3-5 minutes, stirring often.
- When the meatballs are baked, transfer them into the gravy. Stir to coat the meatballs and keep the mixture on a low simmer until serving.
- Serve the meatballs and cream gravy with a garnish of additional chopped parsley or chives.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Nutrition Facts
Calories: 327kcalCarbohydrates: 12gProtein: 32gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 128mgSodium: 756mgPotassium: 542mgFiber: 1gSugar: 3gVitamin A: 639IUVitamin C: 3mgCalcium: 86mgIron: 2mg
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