Swedish Meatballs

Swedish Meatballs

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  • Each serving
  • 380 cal
  • 24g fat (12g sat)
  • 155mg chol
  • 340mg sodium
  • 14g carb
  • 1g fiber
  • 1g sugars
  • 27g protein


  • 1 pound ground dark turkey
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1/4 cup minced onions
  • 2 teaspoons chopped fresh dill, plus additional for serving
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • Salt and pepper, to taste
  • 1/4 cup butter, divided
  • 1/4 cup flour
  • 2 cups beef or chicken broth
  • 1/2 cup sour cream
  • Cooked egg noodles or mashed potatoes, for serving (optional)


Combine turkey, egg, breadcrumbs, onions, dill, nutmeg, allspice, salt and pepper. Form into about 16 meatballs.

Melt half the butter in a deep skillet over medium heat. Add meatballs and cook until golden brown; remove to a plate and keep warm. Melt remaining butter in the skillet and stir in flour, cooking for 2 to 3 minutes, stirring constantly. Slowly whisk in broth, making sure there are no lumps. Bring to a simmer and stir in sour cream.

Return meatballs to the sauce and cook, covered, until meatballs are cooked through, about 20 minutes. Serve over egg noodles or mashed potatoes; sprinkle with dill to garnish.

Special notes:

Lingonberry jam is a traditional accompaniment, passed at the table. Feel free to substitute red currant jelly or even sour cherry preserves.