Slow Cooker Swedish Turkey Meatballs Recipe

Introduction

Enjoy tender and flavorful Swedish turkey meatballs made effortlessly in your slow cooker. This comforting dish features juicy meatballs in a creamy mushroom gravy, perfect for a cozy family meal.

Ingredients

• 2 pounds ground turkey (93/7)
• 1/2 cup breadcrumbs
• 1/4 cup whole milk
• 1 large egg
• 1/2 small onion, finely minced
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped (plus more for garnish)
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces baby bella mushrooms, sliced
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried dill
• 3/4 cup plain Greek yogurt
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• Salt and pepper to taste

Instructions

1. Step 1: In a large mixing bowl, combine the breadcrumbs and milk. Let sit for about 5 minutes until the breadcrumbs absorb the liquid.
2. Step 2: Add the ground turkey, egg, minced onion, garlic, fresh dill, allspice, nutmeg, salt, and pepper to the breadcrumb mixture. Gently mix with your hands until just combined, being careful not to overwork the meat.
3. Step 3: Use a cookie scoop or tablespoon to portion the meat mixture and roll into meatballs about 1.5 inches in diameter.
4. Step 4: Place the sliced mushrooms evenly in the bottom of your slow cooker. Arrange the meatballs on top in a single layer, allowing some overlap if needed.
5. Step 5: In a medium bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, and dried dill. Pour this mixture over the meatballs.
6. Step 6: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until meatballs are cooked through and reach 165°F internally.
7. Step 7: About 15 minutes before serving, transfer the meatballs to a plate with a slotted spoon.
8. Step 8: Whisk the Greek yogurt in a small bowl until smooth and set aside. In another small bowl, mix the cornstarch with cold water to create a slurry.
9. Step 9: Stir the cornstarch slurry into the slow cooker liquid and cook for a few minutes until the gravy thickens slightly.
10. Step 10: Turn the slow cooker to warm or off, then stir in the Greek yogurt until fully incorporated.
11. Step 11: Return the meatballs to the slow cooker and gently stir to coat with the creamy gravy. Taste and adjust salt and pepper as needed.
12. Step 12: Garnish with extra fresh dill before serving.

Tips & Variations

• For richer flavor, substitute beef broth with homemade or low-sodium broth and add a splash of cream instead of Greek yogurt if preferred.
• Fresh dill can be replaced with parsley or thyme for a different herb note.
• Freeze cooked meatballs with gravy for up to 3 months; thaw overnight in the fridge before reheating gently on the stove.

Storage

Store leftover meatballs and gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling of the yogurt in the gravy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken works well as a substitute and will yield similarly tender meatballs.

How can I make these meatballs ahead of time?

You can prepare the meatballs and store them uncooked in the fridge for up to 24 hours before cooking. Alternatively, cook them fully, then refrigerate or freeze with the gravy for easy reheating.

Slow Cooker Swedish Turkey Meatballs Recipe

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★★★★★

4.9 from 683 reviews

Slow Cooker Swedish Turkey Meatballs are a comforting and flavorful dish featuring tender turkey meatballs cooked in a creamy mushroom gravy. This hands-off recipe uses a slow cooker to infuse the meatballs with warm spices and fresh dill, resulting in a deliciously hearty and easy-to-prepare meal perfect for family dinners.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 4-5 hours on LOW or 2-3 hours on HIGH
• Total Time: 4 hours 20 minutes to 5 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Swedish
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Meatballs:

• 2 pounds ground turkey (93/7)
• 1/2 cup breadcrumbs
• 1/4 cup whole milk
• 1 large egg
• 1/2 small onion, finely minced
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped (plus more for garnish)
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Gravy:

• 8 ounces baby bella mushrooms, sliced
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried dill
• 3/4 cup plain Greek yogurt
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• Salt and pepper to taste

Instructions

1. Prepare Breadcrumb Mixture: Combine breadcrumbs and whole milk in a large mixing bowl and let sit for about 5 minutes to allow breadcrumbs to absorb the liquid fully.
2. Make the Meatball Mixture: Add ground turkey, egg, finely minced onion, minced garlic, fresh dill, ground allspice, ground nutmeg, salt, and black pepper to the breadcrumb mixture. Gently mix together with your hands until just combined, being careful not to overwork the meat to avoid tough meatballs.
3. Form Meatballs: Use a cookie scoop or tablespoon to portion the meat mixture and roll into 1.5-inch diameter meatballs.
4. Prepare Slow Cooker: Place the sliced baby bella mushrooms in an even layer at the bottom of your 6-quart slow cooker.
5. Arrange Meatballs: Place the meatballs on top of the mushrooms in a single layer where possible; some overlap is acceptable.
6. Mix the Broth Sauce: In a medium bowl, whisk together beef broth, Worcestershire sauce, Dijon mustard, and dried dill.
7. Add Broth Mixture: Pour the broth mixture evenly over the meatballs in the slow cooker.
8. Cook: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until meatballs reach an internal temperature of 165°F and are cooked through.
9. Prepare Yogurt and Cornstarch Slurry: About 15 minutes before serving, transfer meatballs to a plate using a slotted spoon. Whisk Greek yogurt until smooth in a small bowl. In another small bowl, combine cornstarch and cold water to make a slurry.
10. Thicken Gravy: Stir cornstarch slurry into the slow cooker liquid and cook for a few minutes to thicken the gravy.
11. Finish Gravy: Turn the slow cooker to warm or off and stir in the Greek yogurt until fully incorporated to create a creamy gravy.
12. Return Meatballs: Gently return the meatballs to the slow cooker and gently stir to coat them with the creamy gravy.
13. Season and Garnish: Taste and adjust seasoning with salt and pepper as needed. Garnish with additional fresh dill before serving.

Notes

• Do not overmix the meatball mixture to keep meatballs tender.
• Ensure meatballs reach an internal temperature of 165°F for safe consumption.
• Using plain Greek yogurt adds creaminess without curdling; add it off heat or on warm setting.
• Fresh dill in meatballs and as garnish enhances traditional Swedish flavors.
• This recipe freezes well; store meatballs and gravy separately for best texture upon reheating.

Keywords: Swedish turkey meatballs, slow cooker meatballs, creamy meatballs, healthy meatballs, turkey recipes, comfort food