Turkey Swedish Meatballs

Turkey Swedish Meatballs.jpg

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I have made a vow to never subject my family to frozen meatballs. LITTLE GREASE BALLS! Instead here is a go-to turkey meatball recipe that eliminates the risk of artery clogging but doesn’t substitute flavor. My newest addiction is cauliflower mash and I personally think it trumps mashed potatoes. I hope y’all enjoy! Comfort food – just a tad on the lighter side.


Turkey Meatballs:

  • 2 Tbsp. olive oil, divided
  • 1 medium onion, diced
  • 2 lbs. ground turkey (85% lean)
  • 1/2 c. Panko breadcrumbs
  • 2 large egg yolks
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. Nature’s Seasoning


  • 1/4 c. unsalted butter
  • 1/3 c. all-purpose flour
  • 4 c. beef broth
  • 1/2 c. light sour cream
  • salt and pepper to taste
  • 2 Tbsp. chopped fresh parsley leaves

Cauliflower Mash:

  • 2 heads of cauliflower
  • 8 oz. chive and onion cream cheese
  • 4 Tbsp. butter cubed
  • Nature’s seasoning to taste


  1. Cut cauliflower heads in quarters. Place in a large pot and fill with enough water to almost completely cover the cauliflower. Salt the water and cover with lid. Turn heat to medium-high heat and start on meatballs.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat and add onions. Cook until translucent.
  3. While onions are cooking, combine turkey, Panko, egg yolks, and seasonings into a large bowl. When onions are done add them to the meat mixture. Using the same skillet, heat the remaining 1 tablespoon of olive oil and begin to roll meatballs and brown them in batches in skillet.
  4. *Just to ensure the turkey is completely cooked, gather up browned meatballs into a small casserole dish and bake at 350* for approximately 15 minutes.
  5. While meatballs are baking, start on gravy by melting butter in a medium sized pan. Whisk the flour in slowly and until lightly browned. Slowly add the beef broth to the roux and continue to whisk until smooth. Add in sour cream.
  6. To finish cauliflower (use a fork to test the softness of the cauliflower), add in the butter and cream cheese. Use a hand mixer on low to gently mash the cauliflower and incorporate the ingredients. Blend until smooth and add in Nature’s seasoning to taste.
  7. Build your masterpiece by placing a heaping pile of mashed cauliflower down first. Next, nestle your meatballs on top and then cover with yummy gravy! Garnish with parsley if preferred.

*optional – I tend to be paranoid when it comes to cooking meat in a skillet, plus I make jumbo meatballs


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