Turkey Swedish Meatballs
Description
This turkey Swedish meatballs recipe uses lean ground turkey and light sour cream in the smooth, savory gravy, for a lighter alternative to the original.
Ingredients
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cooking spray
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1 teaspoon olive oil
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1/2 cup minced onion
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2 cloves garlic, minced
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1 pound lean ground turkey
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1/2 cup dry bread crumbs
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1 egg
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1 tablespoon Worcestershire sauce
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1 1/2 teaspoons dried parsley
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1 teaspoon ground allspice
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1/4 teaspoon ground nutmeg
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1 (14 1/4 ounce) can low-sodium beef broth
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3 tablespoons all-purpose flour
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1 tablespoon Worcestershire sauce
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1 1/2 teaspoons dried parsley
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1/4 teaspoon ground black pepper
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1 pinch salt to taste
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1/4 cup light sour cream
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2
Heat olive oil in a small skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Cool briefly, about 5 minutes.
3
Combine onion mixture, ground turkey, bread crumbs, egg, 1 tablespoon Worcestershire sauce, 1½ teaspoons parsley, allspice, and nutmeg in a large bowl; mix well. Form mixture into 1-inch meatballs; transfer to the prepared baking dish.
4
Bake in the preheated oven until meatballs are cooked through, 25 to 30 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
5
Combine beef broth and flour in a jar with a tight-fitting lid; seal and shake vigorously until flour is dissolved. Pour broth slurry into a large skillet over medium-high heat. Add 1 tablespoon Worcestershire sauce, 1½ teaspoons parsley, black pepper, and salt; bring to a boil, stirring frequently. Reduce heat to medium; simmer, stirring occasionally, until thickened, 2 to 3 minutes. Reduce heat to medium-low; stir in sour cream.
6
Add meatballs to sauce; cover. Simmer, stirring occasionally, until flavors combine, 10 to 15 minutes.