Swedish Turkey Meatballs with Noodles

Total Time

Prep: 30 min. Bake: 15 min.


5 servings

Updated: Nov. 12, 2022
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


  • 1 large 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


  1. 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 15x10x1-in. baking pan coated with cooking spray. Bake at 375° for 15-20 minutes or until no longer pink.
  2. 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.
  3. Stir in the sour cream, dill and remaining Worcestershire sauce, salt and pepper. Drain noodles; stir into sauce. Serve with meatballs.
To make ahead: Make the meatballs up to 2 days ahead. Reheat in the microwave. Proceed as directed.

Nutrition Facts

1 serving: 473 calories, 14g fat (5g saturated fat), 145mg cholesterol, 903mg sodium, 49g carbohydrate (7g sugars, 3g fiber), 33g protein.