Swedish meatballs were on my radar (and my plate) long before I ever set foot in an IKEA. My mom got the recipe from her sister-in-law, who has Scandinavian ancestry, and it has been a part of her cooking repertoire for as long as I can remember. It wasn’t until I started living in an apartment and furnishing it with Klobos and Fjellses and Börjes, however, that I realized that my family does Swedish meatballs a little differently. For one thing, we always serve ours over rice. Thanks to my Asian American mother, rice was such a staple in my childhood diet that I was quite bemused when I learned that not everyone buys rice in 50-pound bags at Costco.
Sidenote: I was even more flabbergasted when I learned that my Asian American friends had no idea what a casserole was. This is only the tip of the iceberg as far as my experience of being biracial goes, but perhaps we’ll leave that for another day, shall we?
Besides serving Swedish meatballs with rice (and peas, invariably), my mom has made a few additional changes to the recipe her sister-in-law gave her: she uses turkey instead of beef or pork and she also swapped out the half and half for non-fat milk. While many recipes for Swedish meatballs call for sour cream or heavy cream to make a rich, luxurious sauce, this version is a lot lighter: these meatballs are tender and succulent enough that all you need is chicken broth and a little cornstarch for a light gravy!
This recipe for lighter Swedish meatballs is super helpful for those nights when you want a warm and comforting meal (or appetizer!) that isn’t laden with extra fat or calories. These meatballs also hold up well in the freezer—whenever I make a batch, I like to save half for later—and I have included handy-dandy instructions for preparing same-day or freezer-bound meatballs.
In general, what is your starch of choice? Are you a pasta person? A bread person? Or a 50-pounds-of-rice-at-Costco person?
- 3 tablespoons chopped onion (or 1 1/2 tablespoons dried minced onion)
- 1 1/2 teaspoons vegetable oil or butter
- 1 pound ground turkey
- 1 1/2 cups plain bread crumbs
- 3/4 cup non-fat milk
- 1 egg, slightly beaten
- 1 1/2 teaspoons salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon black pepper
- 1 14.5-ounce can chicken broth
- 1/4 cup water
- 1 tablespoon cornstarch
- Preheat the oven to either 350 OR 475 degrees. If you are planning to eat the meatballs on the same day as you are making them, preheat the oven to 350 degrees. If you are planning to freeze them, preheat the oven to 475 degrees.
- In a small saucepan, heat the vegetable oil or butter over medium. Sauté the chopped onion for a few minutes, until soft and translucent.
- In a large mixing bowl, combine the sautéed onion with the remaining ingredients EXCEPT for the chicken broth, cornstarch, and water. Form the mixture into balls (I use a miniature ice cream scoop for convenience). From here, follow the steps under option A if you are planning to eat the meatballs on the same day as you are making them. Follow the steps under option B if you are planning to freeze them.
- Cook the meatballs in a non-stick skillet over medium heat until browned (turning occasionally), about 10-12 minutes. You may need to do this in batches, depending on the size of your skillet. Place the browned meatballs in a casserole dish. Pour the chicken broth over the meatballs, cover, and bake at 350 degrees for 1 hour.
- (for both options) Before taking the meatballs out of the oven, mix together 1/4 cup water and 1 tablespoon cornstarch. As soon as you take the meatballs out of the oven, slowly poor the mixture into the broth and stir gently. This will help the broth thicken slightly into a light gravy.
- Place the meatballs on a baking sheet lined with parchment paper. Bake at 475 degrees for 12-14 minutes. Once the meatballs have cooled completely, you may freeze them. When you are ready to heat and serve them, place them in a casserole dish (no need to thaw in advance!). Pour the chicken broth over the meatballs, cover, and bake at 350 degrees for 45 minutes.
- (for both options) Before taking the meatballs out of the oven, mix together 1/4 cup water and 1 tablespoon cornstarch. As soon as you take the meatballs out of the oven, slowly poor the mixture into the broth and stir gently. This will help the broth thicken slightly into a light gravy.
Ah, IKEA names. Among my favorites are: FLÄRDFULL (vain) and GRÖNKULLA (green gables). I hope Swedish people have fun with those names, because it’s nearly impossible for me not to at least smile when I see one of them 😛
I used to eat more pasta but am becoming a 50-pounds-of-rice-at-Costco person. Thanks for the recipe!
As I imagine it, “Grönkulla” sounds like it would be the name of a horrifically large shower drain monster. I would not have guessed something quite so idyllic as “green gables.” IKEA brings our lives such joy, no? Furniture, cinnamon rolls, confusing consonant clusters…
I’m glad to hear that you are becoming a 50-pounds-of-rice-at-Costco person as well!
These sound lovely! I’ve still never been to Ikea…
I’m glad you think so! Shopping at IKEA really is quite an experience. Sometimes you get stuck in there for hours!
These sound delicious! Turkey isn’t big over here in NZ but I’m going to hunt for it now to give these a go ☺
Thanks! It really doesn’t matter much whether you use turkey or some other meat (my family has also made them with ground chicken, and I know other people use beef and/or pork as well) – whatever is convenient for you. Enjoy!
These look delicious. I’m definitely going to give them a try. As for my choice of starch? When I’m home in England I’m a bread person. You can’t beat a freshly made loaf of crusty bread. But here in the US where every loaf of bread is full of sugar, I’m more of a brown rice person.
I hope you like these as much as we do! I don’t eat a lot of bread, but now you’ve got me wishing I could try a piece of this crusty English-style bread!
Oh wow, these look delicious! I might be able to swing them at my weird allergy house, even! I’ve been dying for a good Swedish Meatballs recipe. Thanks!
I really hope you can! My family has been enjoying this recipe for years, so it was about time I shared it!
Swedish meatballs are a staple at every WI gathering. Love the idea of a lighter version!
Thanks! I had no idea they are so popular in Wisconsin. Growing up in California, I only ever saw them in my parents’ kitchen (and eventually, at IKEA)!
This dish looks bright and delicious! I really like using turkey when it’s seasoned well. I always thought only the restaurants used those 50 lb bags of rice! 🙂
Thanks! This recipe doesn’t seem like it has much seasoning, but just a pinch of nutmeg and allspice go a *long* way. I can see how you would think that about Costco rice, since I myself have assumed the same when it comes to things like their vats of ketchup or bushels of tortilla chips. I think even now, as empty-nesters, my parents still buy rice at Costco!
This dish sounds incredibly delicious. 🙂 Happy FF!
It really is – thank you! Happy Fiesta Friday to you as well.
Swedish meatballs are a favorite dish of mine–thanks for sharing this light version! 🙂
I hope you get a chance to try these! Let me know what you think if you do!
I think those 50 pound bags of rice are very popular with my Asian friends. Since I am cutting down on carbs, I like zucchini noodles. It also gives you an extra serving of veggies.
Thanks for the lightened version.
That sounds like a great way to sneak in more veggies…I just wish I liked zucchini more! Thanks for stopping by!
We brought these to a potluck last Friday – they seemed to be a hit! Great recipe!
For some reason I’ve never considered bringing these meatballs to a potluck, but that’s a great idea!
50-pound bags of rice? wow! 🙂 I love meatballs too, they look great on your photos! 🙂
I myself don’t buy 50-pound bags of rice (storage would be an issue in my apartment), but my mom did when my brother and I were growing up. It didn’t even last as long as you might think!
I love meatballs, in fact I am making some for tea tonight! This recipe sounds delicious x #recipeoftheweek
Thanks! I’ve been making meatballs more often in the last few months – they’re a classic for a reason!
I had to pin this!! My husband and I both love swedish meatballs, and I love that you paired it with rice!
Hello! These meatballs look delicious! I was looking for something to bake in your blog, and I had to click on this. think I know where this recipe comes from, very close to home ;), maybe we’ll try it soon. Greetings from Button’s parents!
Yes, I believe you do know where this recipe came from! We’ve certainly gotten a lot of mileage out of it. Thanks so much for stopping by!