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Swedish Turkey Meatballs with Noodles

 Swedish Turkey Meatballs with Noodles
A classic is made lighter by using lean ground turkey instead of ground beef. When you serve company this flavorful dish, they won't even guess it is turkey.—Rita Lemons, Macomb, Michigan
5 ServingsPrep: 30 min. Bake: 15 min.


  • 1 egg
  • 1/4 cup 2% milk
  • 2-1/2 teaspoons Worcestershire sauce, divided
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup finely chopped onion
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 teaspoon ground allspice
  • 1 package (20 ounces) lean ground turkey
  • 6 cups uncooked yolk-free noodles
  • 2 tablespoons cornstarch
  • 2 cups reduced-sodium beef broth
  • 2/3 cup reduced-fat sour cream
  • 2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed


  • In a large bowl, combine the egg, milk, 1/2 teaspoon Worcestershire
  • sauce, bread crumbs, onion, parsley, garlic, 1/2 teaspoon salt, 1/4
  • teaspoon pepper and allspice. Crumble turkey over mixture and mix
  • well. Shape into 1-1/2-in. balls. Place meatballs in a 15-in. x
  • 10-in. baking pan coated with cooking spray. Bake at 375° for

2 of 2

Swedish Turkey Meatballs with Noodles (continued)

Directions (continued)

  • 15-20 minutes or until no longer pink.
  • Meanwhile, cook noodles according to package directions. In a large
  • saucepan, combine cornstarch and broth until smooth. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Remove from
  • the heat.
  • Stir in the sour cream, dill and remaining Worcestershire sauce, salt
  • and pepper. Drain noodles; stir into sauce. Serve with meatballs.
  • Yield: 5 servings.
To make ahead: Make the meatballs up to 2 days ahead. Reheat in the microwave. Proceed as directed.
Nutritional Facts: 2/3 cup meatballs with 1-1/4 cups noodles equals 473 calories, 14 g fat (5 g saturated fat), 145 mg cholesterol, 903 mg sodium, 49 g carbohydrate, 3 g fiber, 33 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.