Turkey Swedish Meatballs with Mushroom Gravy and Dill

Why You’ll Love This Recipe

• Classic Swedish comfort with a lighter turkey twist that stays juicy, thanks to a milk-and-panko panade.
• Silky mushroom-onion gravy that clings beautifully to buttered egg noodles.
• Bright, fresh dill balances the richness for a dinner that tastes cozy yet lively.
• One-skillet gravy and weeknight-friendly timing without sacrificing depth of flavor.

Grocery List

• Produce: Yellow onion (2 total), garlic, cremini mushrooms, fresh dill, lemon (optional)
• Dairy: Unsalted butter, whole milk, sour cream, heavy cream (optional), eggs
• Pantry: Wide egg noodles, panko breadcrumbs, chicken or beef broth (low-sodium), Worcestershire sauce, Dijon mustard, all-purpose flour, ground allspice, ground nutmeg, kosher salt, black pepper, olive oil

Full Ingredients

Turkey Meatballs

• 1.25 lb ground turkey (93% lean)
• 1/2 cup panko breadcrumbs
• 1/3 cup whole milk
• 1 large egg
• 1/4 cup finely grated yellow onion (from about 1/2 small onion)
• 2 garlic cloves, finely minced
• 1 1/4 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 2 tbsp olive oil (for browning)

Silky Mushroom-Onion Gravy

• 3 tbsp unsalted butter
• 8 oz cremini mushrooms, trimmed and sliced 1/4-inch thick
• 1 medium yellow onion, thinly sliced (about 2 cups)
• 3 tbsp all-purpose flour
• 2 1/2 cups low-sodium chicken or beef broth (warm)
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 3/4 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper
• 1/2 cup sour cream, room temperature
• 1/4 cup heavy cream (optional, for extra silkiness)
• 1/4 cup chopped fresh dill (stirred into sauce)

Buttered Egg Noodles & Finish

• 12 oz wide egg noodles
• 1 tbsp kosher salt (for pasta water)
• 3 tbsp unsalted butter
• 1/4 cup chopped fresh dill (tossed with noodles)
• 1/2 tsp finely grated lemon zest (optional, for brightness)
• Freshly ground black pepper, to finish

Step-by-Step Instructions

Step 1: Soak the breadcrumbs and prep

Bring a large pot of water to a boil for the noodles. In a large bowl, combine the panko and milk and let sit 5 minutes to hydrate. Stir in the egg, grated onion, garlic, kosher salt, black pepper, allspice, and nutmeg until evenly combined. This panade is your moisture insurance, keeping lean turkey tender and juicy.

Step 2: Mix and shape the meatballs

Add the ground turkey to the bowl. Using a fork or your hands, gently fold the turkey into the panade just until combined—do not overmix. With damp hands or a 1 1/2-tbsp scoop, form 20–24 meatballs (about 1 1/4 inches). Place on a plate and refrigerate 10 minutes to firm up.

Step 3: Brown the meatballs

Heat a 12-inch skillet over medium-high heat. Add olive oil and swirl to coat. Brown the meatballs in two batches, 2–3 minutes per side (about 6–8 minutes total), until deeply golden but not fully cooked. Transfer to a plate; they will finish cooking in the gravy. Pour off excess fat if needed, leaving any tasty browned bits in the pan.

Step 4: Sauté mushrooms and onions

Return the skillet to medium heat and add 3 tbsp butter. When foamy, add the sliced mushrooms and onion with a pinch of salt. Cook, stirring occasionally, until mushrooms release their liquid and everything turns golden and soft, 6–8 minutes. Those browned bits build flavor for the gravy.

Step 5: Build the gravy and simmer the meatballs

Sprinkle the flour over the vegetables and cook, stirring, for 1 minute to form a roux. Gradually whisk in the warm broth until smooth. Stir in Worcestershire and Dijon; bring to a gentle simmer. Nestle the browned meatballs and any juices back into the skillet. Simmer over medium-low, uncovered, turning once, until the sauce thickens and the meatballs reach 165°F (74°C) in the center, 6–8 minutes. Season with 3/4 tsp kosher salt and 1/2 tsp pepper, or to taste.

Step 6: Boil and butter the egg noodles

Meanwhile, salt the boiling water with 1 tbsp kosher salt. Cook egg noodles until just tender, 6–8 minutes or per package directions. Reserve 1/2 cup pasta water, then drain. Toss the hot noodles with 3 tbsp butter, 1/4 cup chopped dill, and lemon zest if using. Add a splash of reserved pasta water if you want them a little glossier.

Step 7: Finish with sour cream and dill; serve

Take the skillet off the heat. In a small bowl, whisk the sour cream with a ladle of hot gravy to temper, then stir it back into the pan (add heavy cream now if using). Do not boil after adding sour cream; keep it just warm so the sauce stays silky. Stir in 1/4 cup chopped dill. Taste and adjust salt and pepper. Pile buttered noodles into warm bowls or a platter, spoon the mushroom-onion gravy and turkey meatballs over the top, and finish with more fresh dill and black pepper.

Pro Tips

• Keep the turkey mixture cold and handle it gently—overmixing packs the meat and makes meatballs dense.
• Wet hands or a lightly oiled scoop prevent sticking and help you portion evenly for consistent cooking.
• Temper the sour cream with hot gravy before adding to the skillet to prevent curdling; avoid boiling once it’s in.
• Adjust thickness: If the gravy gets too thick, whisk in a splash of warm broth. If too thin, simmer a few extra minutes.
• For neater browning, chill shaped meatballs 10–20 minutes or give them a brief 10-minute freeze to firm up.

Variations

• Richer blend: Use 1 lb turkey + 0.5 lb ground pork for a slightly more classic Swedish profile.
• Gluten-free: Swap panko for GF breadcrumbs and thicken the gravy with 1 1/2 tbsp cornstarch whisked into 3 tbsp cold water (stir in after simmering the broth).
• Different base: Serve over creamy mashed potatoes or buttered spaetzle instead of noodles.

Storage & Make-Ahead

Refrigerate leftovers (meatballs and gravy) in an airtight container up to 4 days; store noodles separately for best texture. Reheat gently on the stovetop over medium-low, adding a splash of broth or water to loosen the sauce—do not boil once sour cream is in. Freeze cooked meatballs with gravy up to 3 months; thaw overnight in the fridge before reheating. Make-ahead: Shape meatballs up to 24 hours in advance and refrigerate, or freeze raw on a sheet pan until solid, then transfer to a bag (cook from frozen, adding a few extra minutes to brown and simmer until 165°F).

Nutrition (per serving)

Approx. 790 calories; 39g fat; 66g carbohydrates; 38g protein; 3g fiber; 910mg sodium. Nutrition will vary based on brands and whether heavy cream is used.