These Swedish meatballs are made with a combination of lean ground turkey breast and ground pork, flavored with nutmeg and cardamom and simmered in a creamy mushroom sauce. Serve over a brown rice pilaf spiked with almonds and currants or whole-wheat egg noodles.

Carolyn Malcoun
Source: EatingWell Magazine, March/April 2012


Recipe Summary

50 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Combine onion, bread crumbs, 1/4 teaspoon salt, pepper, nutmeg and cardamom (if using) in a large bowl. Add turkey and pork; gently mix to combine (do not overmix). Using a scant 2 tablespoons for each, make about 20 meatballs.

  • Heat oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally and reducing the heat if the pan gets too hot, until almost cooked through, 10 to 12 minutes. Transfer to a plate.

  • Add mushrooms to the pan and increase heat to medium-high. Cook, stirring occasionally, until their liquid has been released and evaporated, 8 to 10 minutes.

  • Whisk broth and flour in a bowl and add to the pan along with the meatballs. Bring to a simmer and cook until the meatballs are just cooked through and the sauce is thickened, about 2 minutes. Remove from the heat. Add sour cream, parsley, jam and the remaining 1/2 teaspoon salt to the sauce; gently stir until combined.


Make Ahead Tip: Freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before reheating.

Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.

Nutrition Facts

255 calories; protein 23.8g; carbohydrates 16.5g; dietary fiber 1.9g; sugars 5.2g; fat 11.4g; saturated fat 4.1g; cholesterol 61.7mg; vitamin a iu 343.7IU; vitamin c 7.6mg; folate 46.3mcg; calcium 43.3mg; iron 2.3mg; magnesium 22.1mg; potassium 631.4mg; sodium 635.7mg; thiamin 0.1mg; added sugar 2g.

Reviews (12)

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12 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
WOW The meatballs came out juicy and great. I'm not sure what exactlyb 1lb button mushrooms mean (I very new to cooking) so I just used a bunch of sliced mushrooms. Also didn't find raspberry jam so I used strawberry jam and I used all lean ground beef because I have a ton of it in the freezer. All I can say is WOW I will make this recipe for life. Pros: unique tasting sauce meatballs taste amazing. Cons: its better to add meatballs after sauce is almost done Read More
Rating: 5 stars
Tasty and easy to make This was an incredibly easy and tasty recipe. I served it with egg noodles. I made this recipe as it is shown except for the raspberry jam. I couldn't find seedless so I had to use regular and you can't tell the difference. I also didn't add the cardamom because I didn't have any. Read More
Rating: 3 stars
the mushroom sauce was beautiful and so creamy and thick unsure about the meatballs. Read More
Rating: 4 stars
Nice light dish (looks nothing like the picture!) My husband loves meatballs and I thought this sounded good. It was delicious and we both loved it. I liked the combination of turkey and pork. However I have no idea how the picture represents the actual results. The sauce is actually a light tan when the recipe is made as written not a heavy cream as pictured. Also I agree with the other reviews - make more of a roux with the mushrooms (or add cornstarch). It needed to be a little thicker to work well with pasta. Next time I will add some thickener while cooking. I served with a spinach salad and it was delicious! This will be a go-to recipe. Pros: Great flavor without a lot of fat; easy to make Cons: Little runny as written Read More
Rating: 3 stars
Good but needs some tweaking!!! I have made Swedish meatballs for years but I actually used the old Mirro-Matic Pressure cooker recipe (same as my mother did in the 50's and 60's) and it was a clearer gravy which I know isn't really Swedish!!! I liked this recipe a lot and made it exactly as written but thought the flour in the chicken broth tasted raw. I am used to cooking flour a little in roux's to get rid of the raw flour taste. I wonder if it would be better thickened with a little cornstarch??? A couple of TBSP's of cornstarch can not be worse than all that flour can it? I also think the meat mixture needed a little more salt. Flavor was great my guests liked it I am just pickier!!! Great recipe though. I didn't have seedless raspberry jam as recommended and used what I had with seeds and it made no noticeable difference! Will probably make again with changes to the thickening agent!!! I served it with the brown rice pilaf and sugar snaps and peas with a lemon butter glaze. (not healthy I know)!!! Just use lemon juice on the veggies compliments the sweetness in the dish and rice. Pros: Great all around but.... Cons: Meatballs needed more salt/seasoning Read More
Rating: 5 stars
Never Eating Ikea's again! I made this a few days after my magazine arrived. My husband couldn't stop talking about how good these were my 6 year old said MOM...this dinner is SO GOOD! This is DEFINITELY a make-again meal! and my picky two year old just kept asking for more. I used a 1.25lb package of lean ground turkey and omitted the pork. They were tender and flavorful. It made just over 40 - 1 1/2 (ish) inch meatballs. I was worried the sauce would be bland but it really wasn't. I DID use the cardamom that is listed as optional. We can't wait to have the leftovers tonight! My husband loves IKEA's Swedish meatballs but it has always sketched me out to think what is probably in them...SO glad to have a replacement. I told my husband if he gets a hankering I'll make these and we'll know they're healthy! Pros: Entire family LOVED them! Read More
Rating: 5 stars
Delicious! My gravy was a bit thin but thats not a big problem. Still delicious and I just ate it more like a stew. Freezes well for leftovers too just reheat in a sauce pan on low/medium heat. I would add more mushrooms next time. They added a lot and I don't think more would take away from anything. Oh and the cardamom is DEFINITELY not optional if you want that Swedish meatball flavor. If you just want tasty meatballs you don't have to include it. Read More
Rating: 1 stars
awful I made this for the first time tonight it was awful the meatballs fell apart in the skillet. I was able to save some from crumbling I removed the meat from skillet there was lots of crumbs on the bottom of the skillet. I use 1/4 cup white wine to loosen the crumbs and make it a Carmel color. Cooked the mushrooms and made the sauce when I added what was left of my meatballs to the sauce. I folded in the sour cream parsley and jam the rest of the meatballs fell apart making it look like cat food. Pros: none Cons: every thing Read More
Rating: 2 stars
Unbrowned flour is not good There is a simple solution to this recipes problem sauce. Put the flour in with the mushrooms toward the end of their saute. After the mushrooms are done scrape up any browned flour from the skillet and mix in. Add the meatballs. Why Eating Well didn't write the recipe this way I have no idea. Not browning the flour is a rookie mistake. This produces a more flavorful and better looking sauce. Pros: meatballs are delicious Cons: sauce is white and pasty Read More