These were SO easy to make and the family loved them. Well, all of us except Gab, who prefers the beef version, though she did say they weren’t horrible and ate them anyway. I also like the fact that the entire meal was prepared in under 30 minutes; which is a life saver now that the kids are back in full swing. I’m sure you could even prepare the meatballs ahead of time, make a little extra gravy and keep them heated in the crock pot during the day so that they’re nice and hot when you get home from work. ~Enjoy!
Turkey Swedish Meatballs are delicious small meatballs in a creamy sauce. Eat them on their own or place on top of noodles or rice.
- 1 lb. Extra Lean Ground Turkey (99/1)
- 3/4 c. Panko Breadcrumbs
- 1/4 c. Red Onion, small dice
- 1 Large Egg
- 2 tbsp. Extra Virgin Olive Oil
- 2 tbsp. Fresh Parsley, chopped chopped
- Kosher Salt & Black Pepper, to taste
- 1 tbsp. Butter
- 2 tbsp. All Purpose Flour
- 2 c. Milk (I used 2%)
- 1 Chicken Bouillon Cube
- 1 tbsp. Fresh Parsley, chopped
- In a bowl, add the turkey, breadcrumbs, onion, egg, 1 tbsp. of oil and parsley and mix well.
- Form the mixture into 1 1/2" meatballs. (My batch yielded 33)
- Heat the remaining 1 tbsp. of oil in a large nonstick saute pan over medium heat. Add the meatballs and brown on all sides; approximately 5-8 minutes. Remove from the pan and set aside while you make the gravy.
- In the same saute pan, melt the butter, then whisk in the flour to form a roux.
- Add in the milk, bouillon cube and parsley and whisk until the cube is dissolved.
- Turn the heat on high and allow to come to a boil. The mixture will begin to thicken.
- Reduce the heat to low, add back in the meatballs and cover the pan.
- Allow to simmer for an additional 10 minutes, stirring the meatballs halfway through so they get covered. Serve over egg noodles or rice.
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