Elva's Swedish Meatballs Sma Kottbullar Made Lighter

Savor the classic flavors of a beloved Scandinavian dish with "Elva's Swedish Meatballs Sma Kottbullar Made Lighter," a healthier twist on traditional comfort food. This recipe blends lean ground turkey and tender ground pork with warm spices like nutmeg and allspice for perfectly seasoned bite-sized meatballs. Panko breadcrumbs soaked in almond milk ensure a tender texture, while a light yet flavorful gravy made with low-sodium chicken broth, Dijon mustard, and Worcestershire sauce adds a velvety finish. Ready in just 45 minutes, these lighter Swedish meatballs are perfect served over creamy mashed potatoes, paired with lingonberry preserves, or alongside steamed veggies for a complete meal. They're as nutritious as they are delicious, making them ideal for weeknight dinners or cozy gatherings.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Ground turkey (93% lean)
• 0.5 pound Ground pork
• 0.5 cup Panko breadcrumbs
• 0.25 cup Unsweetened almond milk (or low-fat milk)
• 1 large Egg
• 0.5 cup Onion, finely grated
• 0.25 teaspoon Nutmeg, ground
• 0.25 teaspoon Allspice, ground
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 2 tablespoons Olive oil
• 2 cups Low-sodium chicken broth
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large mixing bowl, combine the panko breadcrumbs and almond milk. Let sit for 5 minutes to soften.

Step 2

Add the ground turkey, ground pork, egg, grated onion, nutmeg, allspice, salt, and black pepper to the bowl. Mix gently with your hands until just combined; avoid over-mixing.

Step 3

Using a small spoon or a cookie scoop, form the mixture into 1-inch meatballs. You should have approximately 20-25 meatballs.

Step 4

Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add half of the meatballs in a single layer, making sure not to overcrowd the pan.

Step 5

Cook the meatballs for 6-8 minutes, turning occasionally, until browned on all sides and cooked through. Transfer the cooked meatballs to a plate and repeat with the second batch, adding the remaining tablespoon of oil as needed.

Step 6

Once all the meatballs are cooked, reduce the skillet heat to medium-low. Add the chicken broth, Dijon mustard, and Worcestershire sauce to the pan, scraping up any browned bits from the bottom of the skillet.

Step 7

In a small bowl, whisk the cornstarch with the water to create a slurry. Slowly add the slurry to the skillet, stirring constantly to thicken the sauce. Simmer for 2-3 minutes, until the sauce has reached your desired consistency.

Step 8

Return the meatballs to the skillet and gently toss to coat them in the sauce. Cook for an additional 2-3 minutes to warm through.

Step 9

Garnish with fresh parsley, if desired, and serve immediately with lingonberry preserves, over mashed potatoes, or alongside steamed vegetables.

Nutrition Facts

Serving size	(1485.6g)

Amount per serving	% Daily Value*
Calories	2050.7

Total Fat 126.4g	0%
Saturated Fat 35.4g	0%
Polyunsaturated Fat 4.6g
Cholesterol 845.5mg	0%
Sodium 3479.3mg	0%
Total Carbohydrate 41.5g	0%
Dietary Fiber 3.5g	0%
Total Sugars 8.9g
Protein 175.2g	0%

Vitamin D 78.8IU	0%
Calcium 298.3mg	0%
Iron 10.6mg	0%
Potassium 1395.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.8%

Protein: 35.0%

Carbs: 8.3%