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15Oct, 21
Clean Food Love
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Healthier Turkey Swedish Meatballs

We’ve had a lot of requests for Swedish Meatballs throughout the years – and I’ve finally created a recipe that I’m really happy with!

Flavorful meatballs, creamy sauce, and ingredients you’ll feel REAL GOOD about feeding your family.

I served these babies over cauliflower mash, but they would be great served over brown rice, quinoa, or mashed potatoes too!

Add a side of broccoli, green beans, or Brussels and you’ll be the hero of dinnertime!

Use ANY milk of your choice. My personal preferences for this sauce are unsweetened coconut milk or unsweetened cashew milk.

Here are our FAVORITE recipes to serve with your Healthier Swedish Meatballs:

➡️ Cauliflower Mash

➡️ Garlic Mashed Potatoes:

➡️ Parmesan Roasted Green Beans

➡️ Parmesan and Pepper Roasted Brussels:

6 servings


Turkey Swedish Meatballs

  • 3 slices Ezekiel bread, well toasted
  • 1/4 cup milk of choice
  • 1-1/2 lbs ground turkey
  • 1 large egg
  • 1 tsp smoked paprika
  • 1 tsp dry mustard powder
  • 1/2 tsp onion powder
  • sea salt and ground pepper, to taste
  • 2 Tbsps olive oil or avocado oil

Swedish Meatball Sauce:

  • 3 fresh garlic cloves, minced
  • 2 Tbsps clarified butter or ghee
  • 3 Tbsps gluten-free flour
  • 2 cups beef bone broth
  • 1/2 cup plain Greek yogurt or coconut yogurt

To Garnish:

  • freshly chopped parsley


In a medium bowl soak your toasted bread with the milk. Allow it to sit for about 10 minutes.

Meanwhile in a large bowl, combine the turkey, egg, spices, and seasonings very well.

Drain and discard the milk, then squeeze the moisture out of the bread. Add the soaked bread to your bowl with the meat.

Thoroughly mix to combine, then form into small meatballs, making about 16-18.

Heat your oil in a large skillet over medium heat. Add in meatballs and cook for about 8-10 minutes, or until golden on all sides and cooked through. Set your cooked meatballs aside in a bowl and cover to keep warm.

In that same skillet add in your ghee or clarified butter then saute garlic until fragrant, 1 minute.

Stir in the flour, and pour in the broth very slowly, whisking continuously until it forms a smooth and thick sauce.

Allow your sauce to simmer for 2-3 minutes, then remove it from the heat and whisk in the yogurt.

Return the meatballs into the hot sauce.

Garnish with freshly chopped parsley.

Serve immediately or divide into meal prep containers. Will stay well in the refrigerator for 3-4 days.



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