Topped with a creamy sauce and filled with a ton of flavor, these Turkey Swedish Meatballs are sure to be loved by the whole family! One of my favorite comfort foods for the winter months, the full meal comes together in an hour so it can even be enjoyed on busy weeknights!
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I, like many others I'm sure, was first introduced to the delicious world of Swedish meatballs thanks to IKEA. And while I love a trip to IKEA to browse (can anyone else get lost in that store for hours??), and to get some meatballs, I wanted to be able to enjoy them more often.
Cue this healthier Swedish meatballs recipe.
Made gluten free and with the option for dairy free as well, this delicious recipe comes together easily and with more wholesome ingredients than the classic version.
But the best thing is that you can't notice the swaps!
Although the meatballs are plenty delicious all on their own, the addition of the homemade Swedish meatball sauce, mashed potatoes and Cranberry Sauce turns it into one of the most satisfying and comforting meals!
There are a few steps to this recipe but fear not, I walk you through each of them and it is easier to make than it looks.
So let's make some meatballs!
The Ingredients
- Ground Turkey- This recipe will also work with ground chicken or lean ground beef (as do these other ground turkey recipes).
- Egg- This acts as a binding agent, ensuring the meatballs hold their shape during cooking, but it can be omitted for egg free.
- Rolled Oats- Helps to bind the mixture together as an alternative to breadcrumbs, making the recipe suitable for those avoiding gluten. Use large flake or quick oats, certified gluten-free if needed. If you don't need the recipe to be gluten free, you can use bread crumbs.
- Dried Minced Onion Flakes- If you prefer, 2 tablespoon of finely chopped fresh white onion also works.
- Garlic Powder- You can use 2 freshly minced cloves instead.
- Fine Sea Salt
- Black Pepper
- Nutmeg + Allspice- Offers a warm flavor, characteristic of Swedish meatball recipes.
- Potatoes- Use whatever type you prefer for mashed potatoes- Russets, yellow or red will all work.
- Whole Milk- For a dairy free version, use cashew milk.
- Tamari- Enhances the umami flavor and adds depth to the sauce, providing a rich, savory taste. Coconut Aminos, Soy sauce, or Worcestershire sauce offer suitable alternatives.
- Dijon Mustard- Introduces a subtle tangy note, balancing the richness of the sauce and enhancing the overall flavor.
- Cornstarch- Acts as a thickening agent for the sauce.
The Method
1. Mix and form meatballs. In a large mixing bowl, combine ground turkey with the egg, oats and seasonings (just ¼ teaspoon of salt and pepper).
Using a spoon or cookie scoop, divide the turkey mixture into 1 and ½ tablespoon portions and roll into balls. This recipe makes 25-30 meatballs. Place into a large nonstick skillet.
2. Make the Potatoes. Peel (if preferred) and cut the potatoes and place into a large pot. Fill the pot with water so that the potatoes are covered by 1 inch (2cm).
Turn on to medium-high heat, cover and bring to a boil. Once the potatoes are boiling, reduce the heat to medium and tip the lid off partially. Keep a close eye so that they don't boil over.
After 15 minutes, start to check intermittently with a fork. When they are tender, reserve 1 cup of potato water for the gravy and then drain, cover and set aside.
3. Cook the Meatballs. Once the potatoes have started to boil, place the skillet on medium heat. Cook the meatballs for 10-15 minutes, rotating every 5 or so minutes until cooked through.
Remove the meatballs to a plate.
4. Make the Sauce. Add the reserved 1 cup of potato water to the skillet, stir to scrape up any brown bits from the bottom of the pan and bring to a boil.
Whisk in the remaining ¾ teaspoon salt and pepper, tamari and Dijon.
5. Thicken the Sauce. In a small bowl, whisk together the cornstarch with 1 cup of milk until smooth.
Pour the mixture into the skillet, stirring constantly for a couple of minutes. Allow to return to a boil and cook for 1-2 minutes more until thickened.
Turn heat to low, add the meatballs back to the sauce and stir to coat.
6. Mash the Potatoes. Add the remaining ¼ cup of milk to the potatoes and mash to desired consistency. Add salt and pepper to taste.
*Since we are adding such a rich and flavorful sauce to the potatoes, we tend to make them with just milk so that most of the flavor comes from the sauce. You can add salt and pepper to taste.
7. Serve. Scoop potatoes onto a plate and top with meatballs and gravy.
Leftovers and Storage
Make Ahead: The uncooked meatballs can be mixed, shaped and kept in the refrigerator for up to 1 day or frozen for up to 3 months.
To freeze, arrange the meatballs in a single layer on a lined cookie sheet and freeze for 3-6 hours until solid. Move to a container or freezer bag. When ready to cook, place the meatballs in the refrigerator for 1 day in order to thaw.
To Store: Store leftover meatballs, potatoes and sauce in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Freezing may slightly impact the texture of the mashed potatoes.
To Reheat: Rewarm in the microwave until heated through.
Make it Your Own
Add Veggies- For a sneaky way to add more vegetables to the meal, add cauliflower to the potatoes and mash them together.
Make it Dairy Free- Use cashew milk or almond milk in place of the whole milk.
Skip the Mashed Potatoes- Serve your meatballs and gravy with something else (I have lots of suggestions below!) and you can use water, chicken broth or beef broth in place of the potato water for the sauce.
Serving Ideas
We love serving these Swedish turkey meatballs with just the mashed potatoes, creamy gravy and a side of Cranberry Sauce.
But here are some other tasty ideas:
- Crispy Baked Fries
- Egg Noodles
- Cauliflower Mash
- Honey Oat Bread
- Mixed Berry Spinach Salad
- And check out this list of 35 Perfect Ideas to Serve with Swedish Meatballs for even more inspiration!
And if you liked this recipe...
...you might also like:
- Sweet Potato Shepherd's Pie
- Quick Chicken Potato Skillet
- Bruschetta Chicken Sheet Pan
- Coconut Milk Tikka Masala
- Turkey Shepherd's Pie
Recipe Card
Turkey Swedish Meatballs
Ingredients
- 1 lb ground turkey
- 1 large egg
- 2 tablespoon oats
- 2 teaspoon dried minced onion
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt divided
- 1 teaspoon black pepper divided
- ⅛ teaspoon nutmeg
- ⅛ teaspoon allspice
- 2 lbs potatoes (about 4 large potatoes) peeled and diced into large chunks
- 1 and ¼ cup whole milk divided
- 1 teaspoon tamari or soy sauce, coconut aminos or Worcestershire sauce
- 1 teaspoon dijon mustard
- 2 tablespoon cornstarch
- Homemade Cranberry Sauce for serving
Instructions
Prepare the Meatballs
- Prepare a large non-stick skillet with a lid.
- In a large bowl, mix together the turkey, onion, garlic, egg, ¼ teaspoon each salt and pepper, nutmeg, allspice and the oats. Using a spoon or scoop, form meatballs (about 1 and ½ tablespoon of meat each) and place in the prepared skillet. I typically get 25-30 per batch.
Make the Potatoes
- Prepare the potatoes and place in a large pot. Fill with water, so that the water level is above the potatoes by about 1 inch. Cover and turn on to medium high heat to bring the potatoes to a boil. Once boiling, tip the lid partially off and reduce the heat to medium so that they don't boil over. Check intermittently with a fork. When potatoes are tender, drain (reserving 1 cup of potato water for sauce), cover and set aside.
Cook the Meatballs
- Meanwhile, place the skillet on medium heat and cook for 10-15 minutes, rotating 1-2 times to ensure even browning, until the meatballs are cooked through. Remove to a plate lined.
Make the Sauce
- Add the reserved potato water (1 cup) to the skillet. If the potatoes are still cooking, carefully use a ladle to scoop the amount of water that you need out of the potato pot. Bring to a boil and whisk in the remaining ¾ teaspoon salt and pepper, tamari and Dijon.
- In a bowl, combine the cornstarch and 1 cup of milk until smooth. Pour the milk mixture into the skillet, and whisk constantly for 1-2 minutes. Allow to come back to a boil and let cook for 1-2 minutes more until thickened. Turn heat to low, add the meatballs back to the sauce and stir to coat.
Mash the Potatoes
- Mash the potatoes with the remaining ¼ cup milk as well as salt and pepper to taste.
- Serve potatoes covered with sauce, meatballs and cranberry sauce as desired.
Jess says
We have this every year on Christmas Eve with my extended family. One of my favorite traditions!
Janessa says
Thank you for your kind review, Jess!
Andrea says
Love Swedish meatballs. Love that you made them with turkey. They sound marvelous. Can't wait to make them and try them with cranberry sauce. Yum!
Janessa says
I hope you love them, Andrea!
Cara says
These meatballs were so cozy and delicious - we absolutely loved the cream sauce! Definitely making again.
Janessa says
I'm glad you liked this recipe, Cara!
Beth says
This recipe is perfect for my gluten free (and dairy free if using cashew milk) lifestyle. The whole family is sure to gobble this dish up!
Janessa says
Thank you for your kind comment!
Traci says
Easy, comforting, and budget-friendly. This one's going into the rotation of favorites. Thanks for sharing!
Janessa says
I'm glad you liked this recipe, Traci!