Swedish Meatballs

Serve extra meatballs on a bed of egg noodles for a quick dinner.


12 servings (serving size: 3 meatballs)

Recipe from

Oxmoor House

Nutritional Information

Calories 125
Fat 5 g
Satfat 1.8 g
Protein 10.9 g
Carbohydrate 8.2 g
Cholesterol 41 mg
Iron 1 mg
Sodium 443 mg
Caloriesfromfat 36 %
Fiber 0.5 g
Calcium 39 mg


Cooking spray
1 1/4 pounds ground turkey
3/4 cup soft rye breadcrumbs (about 2 [1-ounce] slices)
1/3 cup 1% low-fat milk
2 tablespoons chopped fresh parsley
2 tablespoons chopped green onions
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (14 1/4-ounce) can fat-free, less-sodium chicken broth, divided
3 tablespoons all-purpose flour
1 teaspoon lemon juice
1 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup reduced-fat sour cream


Preheat oven to 400°.

Line a baking sheet with foil, and coat the foil with cooking spray.

Combine turkey and next 7 ingredients in a large bowl. Shape into 36 (1-inch) meatballs, and place on a baking sheet. Bake at 400° for 15 to 17 minutes or until centers are no longer pink. Set aside, and keep warm.

Combine 1/2 cup chicken broth and 3 tablespoons flour; stir with a whisk until smooth.

Pour remaining broth into a large saucepan; bring to a boil. Slowly add flour mixture to broth, stirring constantly. Cook over medium heat until mixture thickens and returns to a boil, stirring constantly. Add lemon juice and next 3 ingredients, stirring well.

Remove from heat, and stir in sour cream. Add meatballs, and stir gently. Cook over low heat until thoroughly heated.