Swedish Meatballs

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These tasty Swedish Meatballs are always a hit with my family! They’re lighter than most recipes but still have all the flavor.

My family loves these Swedish meatballs. They are so tender and flavorful and much lighter than traditional recipes out there. And, let’s not forget the sauce! The creamy sauce really makes the dish.
Swedish Meatballs

My family loves these Swedish meatballs. They are so tender and flavorful and much lighter than traditional recipes out there. And, let’s not forget the sauce! The creamy sauce really makes the dish.

My family loves these Swedish meatballs. They are so tender and flavorful and much lighter than traditional recipes out there. And, let’s not forget the sauce! The creamy sauce really makes the dish.

While most Swedish meatball recipes call for a mixture of pork and beef, I use half beef and half turkey to make them lighter. This mixture gives them a wonderful beefy flavor with fewer calories. I also don’t use heavy cream – instead, I use reduced-fat cream cheese to make the sauce creamy.

How to Make Swedish Meatballs:

First, sauté the onion, garlic, celery, and parsley to enhance their flavors. Then, add these vegetables to the other meatball ingredients: ground beef, ground turkey, egg, breadcrumbs, salt, pepper, and allspice and mix together. Form the mixture into 16 meatballs.

Next, it’s time to cook the meatballs. Bring the broth to a boil, add in the meatballs, reduce the heat, and cook for about 20 minutes. Once they’re cooked through, remove the meatballs with a slotted spoon and set aside.

To make the Swedish meatball sauce, strain the broth and put in a blender with the cream cheese. Once smooth, return the sauce to the skillet with the meatballs and cook on medium-high uncovered until the sauce thickens.

What to Serve with Swedish Meatballs

We usually serve these meatballs with noodles, roasted veggies, or mashed potatoes. I use roasted cauliflower or cauliflower mash when I am going low carb. I’ve also served them over cabbage noodles, which are basically sautéed shredded cabbage.

If you have leftovers, you can freeze the meatballs and sauce for up to three months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Onions cooking with herbs in a black skilletHow to make swedish meatballs.Meatballs on a plate before cooking.My family loves these Swedish meatballs. They are so tender and flavorful and much lighter than traditional recipes out there. And, let’s not forget the sauce! The creamy sauce really makes the dish.My family loves these Swedish meatballs. They are so tender and flavorful and much lighter than traditional recipes out there. And, let’s not forget the sauce! The creamy sauce really makes the dish.My family loves these Swedish meatballs. They are so tender and flavorful and much lighter than traditional recipes out there. And, let’s not forget the sauce! The creamy sauce really makes the dish.

More Meatball Recipes You Will Love:

My family loves these Swedish meatballs. They are so tender and flavorful and much lighter than traditional recipes out there. And, let’s not forget the sauce! The creamy sauce really makes the dish.
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4.61 from 82 votes
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Swedish Meatballs

293 Cals 30 Protein 8.5 Carbs 14 Fats
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American, Swedish
My family loves these Swedish meatballs. They are so tender and flavorful and much lighter than traditional recipes out there. And, let’s not forget the sauce! The creamy sauce really makes the dish.

Ingredients

  • 1/2 tablespoon olive oil
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1 celery stalk, minced
  • 1/4 cup minced parsley
  • 1/2 pound 93% lean ground turkey
  • 1/2 pound 95% lean ground beef
  • 1 large egg
  • 1/4 cup seasoned breadcrumbs or gluten-free crumbs
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon allspice
  • 2 cups reduced sodium beef broth
  • 3 ounces reduced fat cream cheese
  • chopped parsley, for garnish

Instructions

  • In a large nonstick skillet, heat olive oil over medium heat and add onions and garlic. Sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 more minutes. Set aside to cool.
  • In a large bowl, combine beef, turkey, egg, onion mixture, breadcrumbs, ¼ teaspoon salt, pepper and allspice. Mix well and form into 16 meatballs.
  • Add beef broth to the pan and bring to a boil. Reduce the heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes, until cooked through.
  • Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the broth, transfer to a blender with cream cheese and blend until smooth. Return to the skillet with the meatballs and simmer

Video

Notes

This makes 16 meatballs, nutritional info is based on 4 meatballs with gravy.

Nutrition

Serving: 4meatballs, Calories: 293kcal, Carbohydrates: 8.5g, Protein: 30g, Fat: 14g, Saturated Fat: 5.5g, Cholesterol: 131mg, Sodium: 784mg, Fiber: 1g, Sugar: 3g
WW Points Plus: 7
Keywords: homemade swedish meatballs, meatballs, swedish meatballs

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327 comments

  1. This is Not Swedish meatbolls.
    THIS IS SWEDISH MEATBOLLS
    Gör så här
    Blanda ströbröd och mjölk. Låt svälla 10 min.
    Lägg i färs, lök, ägg, salt och peppar. Rör till en jämn smet.
    Forma smeten till jämna köttbullar. Stek dem i smör-&rapsolja på medelvärme 3-5 min

  2. This is truly delish! It’s easy, comforting and so yummy. I did not find the sauce too thin. Just cook it down until the consistency you want. 

  3. Meatballs were delicious. As made, the sauce was delicious a bit runny, so if you’re not GF, then you may want to try starting with a rue or a béchamel sauce. 

    Super tasty!

  4. I had a hankering for these and used ground pork from a farmshare I’m in but followed the rest of the recipe to a T. You all know that excited moment when kids AND parents with different tastes all love it!! So, so good. We will be using our excess sauce (which we thought was just fine, not runny at all) for veggies for days!

  5. Flavor is good but sauce is way too runny. 

  6. This is one of my family’s favorite go-to recipes! I have been making it for over 5 years now. A couple small adjustments- if making a single batch, I do 1.5 times the broth/cream cheese for gravy, 2 cups simply isn’t enough. I also add a slurry of a couple tsp of corn starch to thicken the gravy as it’s very thin. I leave out the allspice as I don’t love the taste of it. I also use all ground turkey. Usually, I double the recipe so there’s plenty of leftovers! So good! 

  7. Great quick healthier version! Just left broth in pot added light sourcream instead of cream cheese and thickened up the sauce with cornstarch. No blender/food processor/straining necessary. Also I didn’t brown the celery, onions and garlic i just chopped them super fine and the 20 minutes in the broth cooked them just fine- I didn’t want to dirty another pot and it didn’t seem to matter! If you want thicker sauce use flour or cornstarch and thicken it to your liking

  8. January 6, 2022
    I love the Swedish meatballs.   But being on WW I see today that the points are not shown anymore.  Why is that?

    • Because since they changed to personal points, the points are different for everyone depending on what your zero point foods are. There is a link in the actual recipe, top right under the picture. It will take your own account’s recipe builder and give you the point value. 

      • HI @MonicaKlenawicus I as well was curious about the WW points. So when we hit the orange tab it will calculate the points for us individually according to our own personal plan, is that correct? Thank you for any info!

  9. Really enjoyed this!!! Had most ingredients at home was perfect for lazy Sunday dinner. The half turkey half ground beef combo was great. Never have tried that combo before. Was happy to find a recipe for Swedish meatballs that was not pork based. 

  10. Wonderful taste; I used 93/7 ground beef and Italian turkey sausage.  The gravy was very thin; but otherwise this is a great recipe! 

  11. Just made this for dinner for my family.
    Our daughter “wasn’t hungry” but ate a full portion 😉
    I did sub dairy free sour cream for the cream cheese as I’m dairy free but no one noticed a difference.

  12. Made this for my dad and my husband and kids and they all loved it!! I tripled the recipe, used a mix of veal/pork/ turkey and beef (50% beef)  and cooked the meatballs in the air fryer. I did add a little arrowroot to thicken the sauce and it was perfect. Thank you!

  13. Sauce is as thin as water.

  14. Very, very good:) I used all turkey. I tripled the meatball ingredients-made 16 meatballs for dinner and froze 2 packs of 16 each so I can pull out of the freezer and make this quickly. It was amazing!!! I browned the meatballs in cast iron pan and then added the broth. I think this gave it more flavor. I also used full fat cream cheese and added maybe 6oz instead of 3oz. This was fantastic. Thanks Gina!

  15. The recipe is wonderful as is and if you don’t have fresh parsley just use a teaspoon of Italian seasoning. The sauce was personally too thin so we added a bit of cornstarch to it to thicken it up. 

  16. Never disappointed with a Skinnytaste recipe and this one was no exception. Easy recipe, and I actually cooked them the night before so that we could reheat for dinner the next day. I was pleasantly surprised with how flavorful these were based on the simple ingredients. Will include in our regular dinner rotation.

  17. Wonderful healthy take on a classic! Super flavor. I’ve made it twice, the first time as written and the second time with a couple of tweaks.
    I found a good solution for thickening the sauce. While blending the broth and cream cheese, I now add 1 Tablespoon of corn starch to the blender before returning the sauce to the pan. It thickens the sauce beautifully as it warms through, and adds only 1 more point to the whole recipe on Blue.

  18. Great recipe! I used a 1/8 cup measure to make the meatballs and ended up with 24. I wanted the meatballs to have more color so I baked them on a raised baking mat at 350 degrees for 15 minutes before adding to the broth. Since we served over noodles I thickened the gravy.

  19. Extra salt didn’t make too much of a difference in taste, but I’m sure my sodium levels are up.
    I didn’t thicken the sauce bc that will add to calories. Making this all beef is really good, but it adds more calories and fat.
    My blender is in storage, so I used a whisk, worked well.
    Mushrooms would taste well in this.

    My favorite recipe for Swedish Meatballs I would use left over pot roast gravy. That would taste good on these meat balls and again would make a difference in calories and fat….