Turkey Swedish Meatballs

Nothing beats homemade Turkey Swedish Meatballs smothered in a creamy gravy sauce! They’re low carb, gluten free, and the perfect weeknight bite!

I don’t remember the first time I had Swedish meatballs, but I’m pretty sure I was at Ikea. The flavors! The textures! The whole concept of meatballs on mashed potatoes with a sweet jelly was so novel and intriguing. Well, I couldn’t get them out of my head and have always been on the lookout for them since. 

Want to make your own Ikea meal? Make these meatballs and serve them alongside this celery root mash, or the cauliflower mash in this recipe. Top it was some chia jam! You can totally sub in whatever berries or fruit you want for this recipe, so give it a whirl with some grape if you want to keep it traditional.

So, let’s dive into the recipe and make these delicious Turkey Swedish Meatballs!

Turkey Swedish Meatballs

Preheat the oven to 400F and line a baking sheet with foil or a Silpat. Heat a large skillet over medium heat and add 1 tablespoon of the butter. Then, add the onion and garlic and sauté until golden brown, about 7 minutes. 

Remove the pan from the heat, and add half of the onion and garlic mixture to a large bowl.

To the bowl, add the ground turkey, mustard, coconut sugar, 1 teaspoon of the salt, 1/2 teaspoon of the pepper, nutmeg, egg, and almond meal. Mix the meatball mixture together well. 

Turkey Swedish Meatballs

Using a medium-large sized cookie scoop, scoop balls of the meatball mixture onto the baking sheet. Each meatball should have about 2 tablespoons of the mixture in it. Roll the meatballs between your hands to make them evenly shaped.

Arrange the meatballs on the baking sheet so that they don’t touch each other. Bake the meatballs for 18 minutes, remove them from the oven, and set aside. 

While the meatballs bake, add the remaining butter to the skillet with the onions and garlic and let it melt over medium heat. 

Turkey Swedish Meatballs

Sir in the arrowroot powder, remaining salt, and remaining pepper. Cook this for about 2 minutes. 

Add the beef broth and whisk the gravy constantly until no clumps of flour remain. Shake in the Worcestershire sauce and keep whisking the gravy, scraping the edges of the pan frequently. 

Once the gravy starts to bubble and thicken to the desired consistency, add the sour cream and stir it in completely before adding the meatballs to the pan. 

Remove the saucepan from the heat and add the meatballs. Spoon the gravy over the meatballs so they’re all covered. Serve alone, over egg noodles or spaghetti squash.

Turkey Swedish Meatballs

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Turkey Swedish Meatballs


Description

Nothing beats homemade Turkey Swedish Meatballs smothered in a creamy gravy sauce! They’re low carb, gluten free, and the perfect weeknight bite!


Scale

Ingredients

  • 4 Tbsp. butter, divided
  • 1 onion, minced 
  • 4 garlic cloves, minced
  • 1 lb. turkey
  • 1 tsp. Dijon mustard 
  • 2 tsp. coconut sugar
  • 1 and 3/4 tsp. salt, divided
  • 1 tsp. pepper, divided
  • 1 pinch nutmeg
  • 1 egg, beaten
  • 1/4  cup almond meal or breadcrumbs 
  • 2 Tbsp. arrowroot powder
  • 2 cups beef broth 
  • 34 dashes Worcestershire sauce 
  • 2 Tbsp. sour cream 

Instructions

  1. Preheat the oven to 400F and line a baking sheet with foil or a Silpat. 
  2. Heat a large skillet over medium heat and add 1 tablespoon of the butter. Then, add the onion and garlic and saute until golden brown, about 7 minutes. 
  3. Remove the pan from the heat, and add half of the onion and garlic mixture to a large bowl.
  4. To the bowl, add the ground turkey, mustard, coconut sugar, 1 teaspoon of the salt, 1/2 teaspoon of the pepper, nutmeg, egg, and almond meal. Mix the meatball mixture together well. 
  5. Using a medium-large sized cookie scoop, scoop balls of the meatball mixture onto the baking sheet. Each meatball should have about 2 tablespoons of the mixture in it. Roll the meatballs between your hands to make them evenly shaped.
  6. Arrange the meatballs on the baking sheet so that they don’t touch each other. Bake the meatballs for 18 minutes, remove them from the oven, and set aside. 
  1. While the meatballs bake, add the remaining butter to the skillet with the onions and garlic and let it melt over medium heat. 
  2. Sir in the arrowroot powder, remaining salt, and remaining pepper. Cook this for about 2 minutes. 
  3. Add the beef broth and whisk the gravy constantly until no clumps of flour remain. Shake in the Worchestershire sauce and keep whisking the gravy, scraping the edges of the pan frequently. 
  4. Once the gravy starts to bubble and thicken to the desired consistency, add the sour cream and stir it in completely before adding the meatballs to the pan. 
  5. Remove the saucepan from the heat and add the meatballs. Spoon the gravy over the meatballs so they’re all covered. Serve alone, over egg noodles or spaghetti squash.

Enjoy!! xo

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