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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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/slow-cooker-swedish-turkey-meatballs-recipe/