Swedish Meatballs with Ground Turkey

Last updated on May 15, 2019 by Liza Hawkins

Making Swedish meatballs with ground turkey and Greek yogurt is a great alternative to the traditional recipe. Serve them and the gravy over pasta and enjoy!

^{This post was sponsored by Chobani®.}

You know me, I don’t meal plan.

I prefer to keep my pantry stocked with everyday essentials, and buy produce and meats based off of two things: price and what’s local and/or seasonally available.

Last week there were two things in the fridge that begged to be used: ground turkey and yogurt. Like, lots of yogurt.

Chobani reached out to me a few weeks ago after finding this old recipe where I substituted yogurt for sour cream, and asked if I’d be interested in trying their yogurt (which, of course I’ve already tried, but never in a recipe).

I said yes, and then last week two big boxes showed up, filled with fifteen thirty-two-ounce containers of Chobani yogurt.

FIFTEEN. THIRTY. TWO. OUNCE. CONTAINERS.

That’s a lot of yogurt!

With expiration dates of late-October, I think there’s plenty of time to use the yogurt.

My daughter and I both like plain yogurt mixed with honey, berries, granola, etc., and my brain is working overtime thinking about recipes that would work well with yogurt inspiration!

I’ve also wondered if I can freeze the yogurt for later, like, in the containers in which they came. It’d be unfortunate to have exploding yogurt in my deep freezer chest…

In the meantime, I decided to use some of the yogurt to make a twist on a classic, and these Swedish meatballs—made with ground turkey and Greek yogurt—are sure to become a fast favorite!

^{Here are some kitchen tools I used to make Swedish meatballs with turkey:}

• Skillet
• Mixing Bowls
• Wooden Spatula
• Cookie Sheet
• Sauce Pan
• Whisk

Continue to Content

Yield: 4

Swedish Meatballs with Ground Turkey

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

These Swedish meatballs with ground turkey will become a fast favorite!

Print

Ingredients

• 1 pound ground turkey
• 2 tablespoons olive oil
• 1/4 cup finely chopped onion
• 1 slice wheat bread (torn in little pieces)
• 1/8 cup whole milk
• 1/2 teaspoon sea salt (+ a pinch)
• 1 large egg yolks
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/2 stick salted butter
• 1/4 cup flour (all-purpose)
• 3 cups beef broth
• 1/4 cup plain Chobani Greek Yogurt

Instructions

• Preheat the oven to 375°F.
• Saute the onions with olive oil over medium heat for 5-10 minutes, or until they're soft and translucent.
• In a medium mixing bowl, combine the turkey, bread pieces, milk, sea salt, egg yolks, allspice, nutmeg and cooked onions.
• Make meatballs using approximately 2 tablespoons of the turkey mixture for each, and place them on a cookie sheet.
• Bake them in the oven for 10 minutes, give them a turn, and continue baking them for another 10-15 minutes, or until the internal temperature is 170°F.
• Meanwhile, melt the butter over medium heat in a medium sauce pan.
• Once it's melted and foamy, whisk in the flour and let it cook for 1 minute.
• Pour the beef broth in all at once, increase the heat to bring it to a boil, and then let it simmer, whisking occasionally until the sauce is thick and bubbly. Whisk in the Greek yogurt.
• Add the meatballs to the sauce and let them simmer, covered, over low-medium heat while you make pasta.
• Serve over pasta.

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