There’s a reason meatballs in creamy sauce have been comfort food for generations. This lighter take on the classic Swedish meatball swaps ground beef for turkey without sacrificing any of that rich, satisfying flavor.
The secret is in the spices. A pinch of nutmeg and allspice gives these meatballs their signature warmth, while the velvety gravy sauce pulls everything together.
Egg noodles are traditional here, but you could easily serve these over mashed potatoes, rice, or even crusty bread. The gravy is good enough that you’ll want something to soak it up.
Why You’ll Love This Recipe
These meatballs are surprisingly easy to make from scratch. You don’t need any fancy ingredients or techniques—just mix, roll, and cook.
The turkey keeps things on the lighter side without being dry. The breadcrumbs and egg help the meatballs stay tender and juicy.
That creamy gravy is pure comfort. It’s rich but not heavy, with just enough tang from the Worcestershire sauce to keep things interesting.
This recipe also makes great leftovers. The meatballs actually taste even better the next day after they’ve had time to soak up more of that sauce.
Kids love these too. The mild flavors and creamy sauce make this an easy weeknight winner.
Ingredients
For the Meatballs:
- 1½ pounds ground turkey
- ½ cup breadcrumbs
- ¼ cup milk
- 1 large egg
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 2 tablespoons butter or olive oil (for cooking)
For the Gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef or chicken broth
- ¾ cup heavy cream or sour cream
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
For Serving:
- 12 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
Start by making the meatballs. In a large bowl, combine the breadcrumbs and milk and let them sit for a minute to soften.
Add the ground turkey, egg, onion, garlic, salt, pepper, nutmeg, and allspice to the bowl. Mix everything together with your hands until just combined—don’t overmix or the meatballs will be tough.
Roll the mixture into meatballs about 1½ inches in diameter. You should get around 20-24 meatballs.
Heat the butter or oil in a large skillet over medium heat. Working in batches if needed, brown the meatballs on all sides, about 6-8 minutes total. They don’t need to be cooked through yet—just nicely browned.
Transfer the meatballs to a plate and set aside.
In the same skillet, melt the 3 tablespoons of butter for the gravy. Sprinkle in the flour and whisk constantly for about 1 minute until it turns light golden.
Slowly pour in the broth while whisking to prevent lumps. Keep whisking until the mixture is smooth and starts to thicken, about 3-4 minutes.
Stir in the cream and Worcestershire sauce. Season with salt and pepper to taste.
Return the meatballs to the skillet and nestle them into the gravy. Reduce heat to low, cover, and simmer for 10-12 minutes until the meatballs are cooked through.
While the meatballs simmer, cook the egg noodles according to package directions. Drain well.
Serve the meatballs and gravy over the egg noodles. Garnish with fresh chopped parsley.
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Swedish-Style Turkey Meatballs
These tender ground turkey meatballs are seasoned with nutmeg and allspice, simmered in a rich, creamy gravy and served over buttery egg noodles.
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
For the Meatballs:
- 1½ pounds ground turkey (preferably a mix of light and dark meat)
- ½ cup breadcrumbs
- ¼ cup milk
- 1 large egg
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 2 tablespoons butter or olive oil (for cooking)
For the Gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef or chicken broth
- ¾ cup heavy cream or sour cream
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
For Serving:
- 12 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Start by making the meatballs. In a large bowl, combine the breadcrumbs and milk and let them sit for a minute to soften.
- Add the ground turkey, egg, onion, garlic, salt, pepper, nutmeg, and allspice to the bowl. Mix everything together with your hands until just combined—don’t overmix or the meatballs will be tough.
- Roll the mixture into meatballs about 1½ inches in diameter. You should get around 20-24 meatballs.
- Heat the butter or oil in a large skillet over medium heat. Working in batches if needed, brown the meatballs on all sides, about 6-8 minutes total. They don’t need to be cooked through yet—just nicely browned.
- Transfer the meatballs to a plate and set aside.
- In the same skillet, melt the 3 tablespoons of butter for the gravy. Sprinkle in the flour and whisk constantly for about 1 minute until it turns light golden.
- Slowly pour in the broth while whisking to prevent lumps. Keep whisking until the mixture is smooth and starts to thicken, about 3-4 minutes.
- Stir in the cream and Worcestershire sauce. Season with salt and pepper to taste.
- Return the meatballs to the skillet and nestle them into the gravy. Reduce heat to low, cover, and simmer for 10-12 minutes until the meatballs are cooked through.
- While the meatballs simmer, cook the egg noodles according to package directions. Drain well.
- Serve the meatballs and gravy over the egg noodles. Garnish with fresh chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
