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.
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.
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.
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.
Melt the butter in a large skillet over medium heat.
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.
Cook your sauce for about 10 minutes, stirring frequently.
Check your meatballs and add to the sauce. Spoon the sauce until it completely covers the meatballs.
Serve with egg noddles, rice or mashed potatoes.