Turkey Swedish Meatballs Recipe

Preheat your oven to 350°F (175°C). Lightly coat a 9x13-inch baking dish with cooking spray.

In a small skillet, heat olive oil over medium heat. Add the onion and garlic, cooking and stirring until softened, about 5 minutes. Remove from heat and allow to cool for about 5 minutes.

In a large bowl, combine the cooled onion mixture, ground turkey, breadcrumbs, egg, 1 tablespoon of Worcestershire sauce, 1 1/2 teaspoons of parsley, allspice, and nutmeg. Mix well to combine. Form the mixture into 1-inch meatballs and transfer them to the prepared baking dish.

Bake in the preheated oven for 25 to 30 minutes, or until the meatballs are fully cooked. An instant-read thermometer inserted into the center should read at least 165°F (74°C).

In a jar with a tight-fitting lid, combine the beef broth and flour. Seal the jar and shake vigorously until the flour is dissolved.

Pour the beef broth mixture into a large skillet over medium-high heat. Add 1 tablespoon of Worcestershire sauce, 1 1/2 teaspoons of parsley, black pepper, and salt. Bring the mixture to a boil, stirring often. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, about 2 to 3 minutes. Lower the heat to medium-low, stir in the sour cream and meatballs, and cover. Simmer for an additional 10 to 15 minutes, stirring occasionally, until the flavors meld together.