I was looking for something to cook, but I wanted to add a new dish to our dining options. I had some ground turkey, so I decided to make Swedish meatballs. Now most Swedish meatballs recipes call for sour cream so, having a sour cream allergy, I came up with this recipe. It was a hit with my husband and the inlaws – always a plus in my book.
Note: While many recipes allow you to substitute half and half for heavy cream, this recipe produces a thinner sauce if you use half and half.
- 1 1/2 lbs ground turkey
- 3/4 cup bread crumbs
- 1 egg, beaten
- 2 Tbsp grated Parmesan cheese
- 1 tsp garlic salt
- 2 tsp dried Italian seasoning
- 2 cups beef broth
- 3 Tbsp all-purpose flour
- 2 Tbsp butter
- 1 cup heavy cream
- 1 Tbsp Worcestershire sauce
- 1/4 tsp ground black pepper
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Mix the ground turkey, bread crumbs, egg, Parmesan cheese, garlic salt, and Italian seasoning by hand in a large bowl. Form the mixture into 1 1/2-inch meatballs.
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Cover a tray with foil and spray lightly with non-stick cooking spray. Place your meatballs on the tray and cook in the oven on 350 degrees for 25 – 30 minutes.
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Pour your beef broth in a microwave-safe container and microwave on high until hot, which is about 2 minutes depending on your microwave. Whisk the flour into your beef broth until smooth.
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Melt the butter in a large skillet over medium heat.
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Once the butter is melted, reduce the heat to low. Pour in the beef broth slowly over the meatballs. Stir in the heavy cream, Worcestershire sauce, and black pepper.
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Cook your sauce for about 10 minutes, stirring frequently.
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Check your meatballs and add to the sauce. Spoon the sauce until it completely covers the meatballs.
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Serve with egg noddles, rice or mashed potatoes.