Skinny Swedish Turkey Meatballs

By Lyndsay W – Ladysmith, BC
Skinny Swedish Turkey Meatballs
  • Prep Time: 15
  • Total Time: 45
  • Servings: 4-6

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About this Recipe

As the weather gets colder I begin to crave comfort food. Hearty dishes, stews and casseroles smothered in rich, earthy gravy or velvety cream sauce. I developed today's comfort classic recipe for Skinny Turkey Swedish Meatballs with the flavours and textures I crave without all the fat and calories and the finished product is nothing short of amazing!


1 cup Whole wheat Panko bredcrumbs
1/4 cup grated white or yellow onion
1 lb ground turkey thigh meat
1 egg, beaten
1/4 tsp ground nutmeg
1/8 tsp ground allspice
1/2 tsp coarse sea salt
1/2 tsp black pepper
8 sliced button mushrooms
1 tsp minced garlic
1 bunch fresh sage, thyme, parsley, rosemary, and thyme tied together with butcher's twine (bouquet garnis)
2 cups No sodium added chicken stock
1 tsp lemon zest
1 cup low fat sour cream


Mix the ground turkey, grated onion, egg, bread crumbs, nutmeg, allspice, salt and pepper together and then form into small balls.

Spray a large non stick saute pan with cooking spray or olive oil and heat to medium high. Add the meatballs to the pan, 6 at a time, and reduce the heat to medium. Continue to saute until golden for two minutes, moving them around the pan constantly to keep them from sticking. Remove all meatballs to a plate.

In the same pan, saute the sliced mushrooms until tender and golden and they've begun to release their water. Add the garlic and stir fry 30 seconds.

Add chicken stock, herb bundle, grated lemon zest and meatballs back to the pan. Bring to the boil, cover and simmer for 20 minutes letting the liquid reduce slightly.

Add the sour cream and stir until it's well incorporated, bring to the boil and let simmer stirring constantly for 1 minute. Serve drizzled with the sauce over rice or noodles, or make the dish low carb by serving over steamed greens or mashed cauliflower.

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