These delicious Swedish meatballs are always a hit with my family and I think you will love them too! Made with a mix of ground turkey and beef, this dish is lighter than most recipes but still full of flavor.
Light Swedish meatball recipe
Most Swedish meatball recipes involve a mix of pork and beef, but I make them lighter by using half beef and half turkey. This mixture gives you amazing beef flavor with fewer calories. I also avoid using heavy cream and instead use low-fat cream cheese to make the sauce creamy. Like Salisbury Steak Meatballs and Turkey Meatballs, these Swedish Meatballs are the perfect cozy dinner recipe when you’re craving something hearty and satisfying!
Why Swedish Meatballs Are the Healthiest Food
My family loves Swedish meatballs. They are very tender, tasty and much lighter than traditional recipes. And, let’s not forget the sauce! The cream sauce really makes the dish.
- Classic comfort foods: Soft and juicy meatballs in a creamy sauce are as comforting and cozy as can be! Kids will love this recipe.
- Rich without being heavy: Many Swedish meatball recipes are heavy and indulgent, but mine is indulgent without being heavy.
- It’s fast enough even on a weeknight. This recipe takes 40 minutes to make, 20 of which are cooking time, making it the perfect, easy weeknight dinner.
produce: night soil
Serving Size: 4 meatball
Heat the olive oil in a large nonstick skillet over medium heat and add the onion and garlic. Sauté until the onions become translucent, about 4 to 5 minutes. Add celery and parsley and cook until tender, about 3 to 4 minutes more. Set aside to cool.
In a large bowl, combine beef, turkey, egg, onion mixture, bread crumbs, ¼ teaspoon salt, pepper, and allspice. Mix well to make 16 meatballs.
Add beef broth to the pot and bring to a boil. Reduce the heat to medium and slowly drop the meatballs into the broth. Cover and cook until cooked through, about 20 minutes.
Remove the meatballs with a slotted spoon and set aside on a serving plate. Strain the broth and place in a blender with the cream cheese and blend until smooth. Return to skillet with meatballs and bring to a boil.
Final step:
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Makes 16 meatballs; nutritional information is for 4 meatballs with gravy.
clothing material: 4 meatball, calorie: 293 calorie, carbohydrate: 8.5 g, protein: 30 g, province: 14 g, Saturated Fat: 5.5 g, Cholesterol: 131 mg, sodium: 784 mg, fiber: 1 g, sugar: 3 g
Swedish meatball ingredients
Everything you need to make light Swedish meatballs is here. See recipe card for exact measurements.
- olive oil Cook to soften the aromatics before adding them to the meatballs.
- Onion, Garlic, Celery It adds depth to the flavor of Swedish meatballs.
- parsley Both in the meatball mixture and for garnish.
- Ground Turkey and Beef: Using a combination of lean ground turkey and beef will make your meatballs rich, tender, and juicy while reducing the calories.
- egg Combine mixture.
- Seasoned breadcrumbs: Also used for binding. Use gluten-free crumbs if necessary.
- condiment: Kosher salt, pepper and allspice add a lovely warmth.
- Low sodium beef broth: It serves as the base for the sauce and also keeps the meatballs juicy during cooking.
- low-fat cream cheese Mix it with broth to make a rich cream sauce without heavy cream.
How to Make Swedish Meatballs
Here is a step-by-step guide to making Swedish meatballs. Recipe cards include printable instructions.
- Stir in the aromatics: Saute the onion and garlic in olive oil until soft, then add the celery and parsley.
- Make the meatballs: Combine minced meat, eggs, bread crumbs, seasoning and cooled vegetables. Form mixture into 16 meatballs.
- Boil in broth: Bring the broth to a boil, lower the heat and add the meatballs. Cover and simmer for 20 minutes or until cooked through.
- Make the sauce: Remove the meatballs, then mix the strained broth with the cream cheese. Return the sauce and meatballs to the skillet and simmer until the sauce thickens slightly.
offer suggestions
The classic way to serve Swedish meatballs is with egg noodles or mashed potatoes, but these aren’t the only options. I also served them over cabbage noodles, which were basically sautéed shredded cabbage. Here are a few more ideas:
Storage and reheating
- Refrigerated storage: Store leftover Swedish meatballs in an airtight container with the sauce for up to 4 days.
- to hang tightly: Freeze meatballs and sauce together in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Slowly warm the meatballs and sauce over low heat on the stovetop. If you want to thin the sauce, add broth or water.
More Meatball Recipes You’ll Love
See more meatball recipes here or check out five delicious recipes.
