Baked Swedish-Style Turkey Meatballs
Lean ground turkey meatballs baked with nutmeg, allspice, and black pepper, make once and enjoy over the week from fridge or freezer for a classic Scandinavian bite.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 200°C (400°F) and line a baking tray with parchment, brushing lightly with olive oil. Soak 24g panko in 24ml milk for 5 minutes until softened. Finely grate 1 medium onion (about 60g). In a medium bowl, combine 400g ground turkey, soaked panko, 1 egg white, grated onion, 1 tbsp parsley, nutmeg, allspice, black pepper, onion powder, salt, and white pepper. Mix gently with hands until just combined, avoiding overworking.
Bake
Scoop and roll mixture into 12 evenly-sized meatballs (roughly 38g each) and space them on the prepared tray. Bake at 200°C for 18–20 minutes, rotating tray once halfway, until golden and internal temperature reaches 74°C (165°F).
Cool and portion
Cool meatballs fully on the tray, then divide into 2 airtight containers or freezer bags, 6 meatballs each. Refrigerate up to 4 days or freeze up to 60 days.
Plate
Serve 6 meatballs warm, reheated in the oven at 180°C for 5–6 minutes from fridge or 10–12 minutes from frozen. Plate alongside cucumber sticks, lingonberry jam, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.