Lightened-Up Turkey Swedish Meatballs Recipe – Homemade turkey meatballs smothered in a light, yet very delicious gravy sauce.
Just the way I like meatballs ~ humble, rustic, and vibrant!
Hi Hey Hello! Happy Sunday, my internet BFFs! I hope you are enjoying this day with your feet up on the couch, your blanket around your shoulders, and the TV remote in YOUR hands.
I’ve told you on many-ah-occasions that Sundays are my favorite. I love them… but I hate them after about 6 pm, around that moment when I realize all-the-things that gotta get done before Monday arrives. AND that I have to get up early in about 12 hours. Blah.
But, I gotta say, and I’m about to repeat myself for the umpteenth time this week, however, I am really, really looking forward to tomorrow’s Monday. You know why? BECAUSE, Punta Cana here I come!
P.S. I hate flying. ✈
P.P.S. I love the beach.
In addition to finishing up with packing, I’m also stuffing my hungry face with these meatballs. Lucky girl, I know.
P.P.P.S. Like a little kid, I still giggle at the word “meatballs”.
So, Lightened-Up Turkey Swedish Meatballs is one of those recipe names where you read it and say, mmmmmm! sounds… good? ….and. what is it? Let me tell you about my version of Swedish Meatballs. Ahem.
For one, it’s kind of, sort of, nothing like Swedish Meatballs, LOL!, BUT they’re Swedish because of the gravy sauce. Which is also not *just* like the gravy sauce that Swedish Meatballs are supposed to be swimming in. LOL again! (I really AM laughing. ) BUT BUT BUT. Sometimes, when you want to eat better, healthier, lighter, you gotta take good ol’ classics and give ’em a facelift. And that’s what I’m here for.
Though truthfully, honestly, fo’ realz, I just love this so super easy meatball recipe like a hundred-times better than any other. Mainly for the gravy.
I also took my favorite turkey meatballs recipe, modified it a bit, and smothered them in said gravy, which is flavored with dijon mustard. *drools*
Don’t knock it until you try it. It’s awesome.
Get your face right in there. YUM!
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- 1- pound ground turkey
- 1/2- cup Panko Bread Crumbs
- 1 egg , lightly beaten
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground pepper , or to taste
- 2 garlic cloves , minced
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 2 tablespoons 1/3 Less Fat Cream Cheese , divided
- 1 tablespoon dijon mustard
- 1 tablespoon worcestershire sauce
- 2 tablespoons all-purpose flour
- 2-1/4 cups low-sodium fat-free chicken broth
- salt and fresh ground pepper , to taste
- 3 tablespoons chopped fresh parsley
- Preheat oven to 350.
- Place a wire rack over a baking sheet; grease with cooking spray and set aside.
- In a large bowl, combine ground turkey, bread crumbs, egg, paprika, cayenne pepper, salt, fresh ground pepper, garlic and oregano.
- Using a wooden spoon, mix until well combined and thoroughly incorporated.
- Shape mixture into 2-inch balls and place on previously prepared baking sheet. You may have to do this in batches, depending on the size of your baking sheet.
- Bake for 16 to 18 minutes, or until cooked through.
- Heat olive oil over medium heat in a nonstick frying pan.
- Add 1 tablespoon cream cheese to heated oil; gently stir it around until the cream cheese melts.
- Whisk in remaining cream cheese, mustard and worcestershire sauce.
- Add flour and continue to whisk for about 3 minutes, or until the roux becomes a golden brown color.
- Slowly add the chicken broth, whisking constantly to prevent lumps from forming.
- Continue to cook over low heat for 10 minutes, or until the gravy thickens.
- Remove meatballs from oven and add them to the gravy; continue to cook for about 1 minute, spooning the gravy sauce over the meatballs.
- Remove from heat.
- Garnish with parsley.
Serve over noodles or serve as an appetizer
WW Smart Points: 8
Recipe Source: [DIETHOOD
TOOLS USED IN RECIPE:
I’M IN THE MOOD FOR…
- Has Eggs
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