If you’re looking for a delicious and easy comfort food dish for the family this fall this is it! I’ve loved swedish meatballs since I was little and recently have found myself craving it on these cold rainy evenings. I especially love homemade meatballs so it was important I come up with a recipe that included them.
The even better part of this recipe? My oldest daughter LOVES it. She usually asks for seconds and sometimes even thirds. How can anyone argue a recipe that even a 4-year-old enjoys? Exactly!
I should just call this recipe a family favorite because this is one of my husband’s absolute favorite meals as well. If I want to make his day, I just tell him I’m making swedish meatballs for dinner. It works every single time.
Roasted broccoli is one of our favorite vegetable pairings with this meal. I know, roasted broccoli was probably not the first vegetable that came to mind for this meal, but I promise it’s delicious.
The longest part of this dish is browning the meatballs which is the only reason I’ve listed it takes 40 minutes to make. However, this dish is fairly quick and easy to make which makes it an even bigger winner. Delicious, easy, and quick? What more could we ask for?
If you decide to give the recipe a try feel free to share a picture of your masterpiece with me on here or any of my social media sites.
- 2 lbs. ground turkey
- 4 Tbsp breadcrumbs
- 2 eggs
- 1/2 cup diced onions separated in half
- 1/2 cup diced green bell pepper separated in half
- 1 tsp seasoned salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp adobo
- 1/2 tsp black pepper
- 2 Tbsp olive oil
- 4 Tbsp butter separated in half
- 4 cups beef broth
- 2 cups milk
- 1/4 cup worcestershire sauce
- 2 Tbsp flour
- * salt & pepper to taste
- 12 oz. extra wide egg noodles
In a large bowl combine your ground turkey, breadcrumbs, eggs, seasonings, 1/4 cup onions, and 1/4 cup green peppers. Using gloves, mix with your hand until well combined. (Don't over mix as this will make the meatballs dense)
Take a pinch (small or large depending on what size you want the meatballs to be) and roll into semi firm meatballs. Plae your meatballs on a separate plate off to the side and keep rolling until you've used all of the mixture.
Heat your oil and 2 Tbsp of butter on medium high heat in a large skillet. Let the skillet get hot and start browning your meatballs. I usually only brown 5-6 meatballs at a time to not overcrowd the skillet)
In a separate large pot, over medium high heat, throw your last 2 Tbsp of butter, 1/4 cup onions, and 1/4 cup green peppers, and sautee until slightly cooked.
Add your milk, beef broth, and worcestershire sauce, and flour to the pot and whisk until well combined.
Once your meatballs are all cooked add them (and the butter/oil flavor) to the big pot. Let the pot simmer for 5-10 minutes (stirring every few minutes to prevent sticking)
Add salt and pepper to taste while everything cooks.
Add your egg noodles to the pot and mix to be sure they combine well with all of the other ingredients in the pot. Cover and simmer for 5-10 minutes or until noodles are soft.
Let your dish cool down a little and enjoy your meal!