Swedish Meatballs in Cream Sauce

I was looking through a Cooking Light magazine and found this delicious looking recipe. It did not disappoint. The original recipe calls for 90% lean ground sirloin. But turkey was on sale this week and that's what I used. It was still delicious. The family went back for seconds and everyone was happy. Gotta love that!


Total Time: 30 minutes

Yield: 4 servings

Source: adapted from Cooking Light magazine - Swedish Meatballs with Red Currant Pan Sauce



  1. Cook noodles according to package directions. Drain. Toss with butter, cover and set aside.
  2. Combine grated onion, panko, milk, dill, 1/2 tsp pepper, 1/4 tsp salt, allspice and nutmeg in large bowl.
  3. Add turkey meat. Stir with hands til combined. Gently form meat mixture into 20 balls (about 1 Tbsp. each).
  4. Heat a large skillet over medium-high heat. Coat with cooking spray. Add meatballs to pan, turning occasionally, until cooked through. Take off heat. Transfer to a paper-lined plate, leaving browned bits in the pan.
  5. Place flour in a medium bowl. Whisk in stock.
  6. Return pan to medium heat. Add stock mixture to pan. Cook 2 minutes until mixture is thickened and bubbly, stirring constantly.
  7. Remove pan from heat. Whisk in sour cream, remaining 1/2 tsp pepper and remaining 1/2 tsp salt.
  8. Add meatballs to the sauce and coat.
  9. Serve meatballs and sauce over noodles.
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September 22, 20150 found this helpful

Seriously yummy!!

Reply Was this helpful? Yes

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