Savory Turkey Swedish Meatballs with Creamy Dill Sauce

These juicy turkey Swedish meatballs in a cream cheese–Dijon gravy are comfort food at its best. The tangy mustard twist brightens the rich sauce, making this an easy weeknight favorite that’s also freezer-friendly and adaptable to other proteins.

Why You’ll Love These Turkey Swedish Meatballs

• Lean. Made with ground turkey and a small amount of olive oil, these baked meatballs stay moist without excess grease.
• Versatile. Swap turkey for ground chicken, beef, or pork depending on what you have on hand.
• Weeknight-friendly. The quick bake and simple gravy make this a satisfying dinner any night of the week.
• Freezer-friendly. Freeze uncooked meatballs on a sheet, then transfer to a bag for up to three months—finish with freshly made gravy when ready.

Recipe Ingredients

Well-seasoned meatballs and a balanced gravy are key. Exact ingredient amounts are given in the recipe card below.

For the Meatballs

• Ground turkey — fresh or thawed; ground chicken or beef works too.
• Panko — regular bread crumbs are an acceptable substitute.
• Egg — lightly beaten; liquid egg can be used.
• Paprika
• Cayenne pepper — optional for heat; red pepper flakes also work.
• Salt and pepper — kosher salt and freshly ground black pepper preferred.
• Garlic — fresh minced is best; garlic powder is fine in a pinch.
• Dried oregano — or dried parsley.

For the Gravy

• Olive oil — or avocado oil.
• Cream cheese — full-fat or reduced-fat.
• Dijon mustard — avoid yellow sandwich mustard here for best flavor.
• Worcestershire sauce — adds depth; omit if unavailable.
• All-purpose flour — cornstarch can be used to thicken instead.
• Chicken broth — low-sodium or homemade.
• Salt and pepper — to taste.
• Fresh parsley — garnish; chives or dill are good alternatives.

How to Make Turkey Swedish Meatballs

If you don’t have a wire rack, place the meatballs directly on a greased baking sheet and turn them halfway through baking for even browning. See the recipe card for exact amounts and timings.

• Prep. Preheat oven to 350°F. Place a wire rack on a baking sheet and grease it, or grease the baking sheet directly.
• Mix. In a large bowl combine ground turkey, panko, egg, paprika, cayenne, salt, pepper, garlic, and oregano until evenly mixed.
• Shape. Form the mixture into roughly 2-inch balls and place on the prepared rack or sheet.
• Bake. Bake 16–18 minutes or until cooked through.
• Start the gravy. In a large skillet over medium heat, warm the olive oil, then stir in 1 tablespoon cream cheese until it melts.
• Finish the sauce. Add the remaining cream cheese, Dijon, and Worcestershire. Whisk in the flour and cook until it turns lightly golden, about 2–3 minutes. Gradually whisk in chicken broth to avoid lumps; simmer on low for about 10 minutes until thickened.
• Combine. Add the baked meatballs to the gravy and spoon sauce over them. Cook for 1 minute to heat through.
• Serve. Remove from heat, sprinkle with chopped parsley, and serve immediately.

Serving Suggestions

These meatballs pair beautifully with mashed potatoes, pasta, or rice. For a lighter option, serve over cauliflower rice or alongside crusty bread. Short pastas like fusilli or penne catch the gravy nicely.

How to Store & Reheat Leftovers

• Fridge: Store meatballs and gravy in an airtight container for up to 5 days.
• Freezer: Freeze raw meatballs on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight and prepare the gravy fresh.
• Reheat: Microwave until warm, or reheat in a pan over medium heat for 8–12 minutes, stirring occasionally.