Swedish Turkey Meatballs


I’m back! I’ve been busy this past month attending two international conferences, one held in my hometown, and another in Madrid this past week, where I presented some work. It was really exciting, and Madrid was such a lovely city. And then there was also Canadian Thanksgiving in between, which was fun to do.

IMG_2475I’m hoping I can be more active, but at least I’m trying! I will try to blog about my travels this past summer as well, because…there was just so much good food to be eaten!

I really enjoy perusing IKEA, and shopping there when I have to. Much of my room is filled with IKEA furniture and decor and bedsheets, so I have spent a lot of time there. It’s very easy to lose track of time when walking through IKEA.

Of course, it’s mandatory that the trip end with a stop at the IKEA restaurant, where they serve Swedish meatballs and lingonberry sauce. Swedish meatballs are delish that I decided to give a stab at making them, and this time, I used turkey as a substitute to beef.


  • 2 tbsp oil
  • 1.5 lbs ground turkey
  • 1 onion, finely chopped
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/2 tsp ground nutmeg
  • 1/2 tsp allspice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2-3 tbsp parsley


  • 1/4 cup butter
  • 1/4 cup flour
  • 3 cups of chicken or beef broth
  • 1/2 cup sour cream
  • 1/2 tsp allspice
  • 1/2 ground nutmeg
  • salt & pepper, to taste
  • chopped parsley


Preheat oven to 350 degrees F

Mix the turkey meatball ingredients and form into balls. The oil will add some fat to the mixture, as turkey is very lean. Heat some more oil in a large skillet over medium heat. Brown the meatballs on all sides, and place on a large tray. Place in oven to bake for a few minutes until fully cooked.

To prepare the sauce, melt butter in the skillet. Once melted, add the flour and whisk until cooked. Gradually add in the broth, whisking constantly to get rid of any lumps. Let cook for 5 minutes until it begins to thicken, and add sour cream, nutmeg, allspice, salt and pepper.

Add meatballs to the pan, stirring to coat, and garnish with some more parsley. Serve with mashed potatoes and cranberry sauce!

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