Every good Swedish Meatball recipe includes five things: browned meatballs, caramelized onions and mushrooms, cooked egg noodles, and creamy beef gravy. What if I told you that by using the right ingredients, you can make a skinny version of Swedish Meatballs that includes all of those things and is just 4 WW FreeStyle SP per serving? And, if you choose to leave out the egg noodles, you can actually eat one serving of the meatballs for just 2 WW FreeStyle SP. Are you interested in hearing more?

How and where this recipe came from.

My mother-in-law is the planner of all of our family get-togethers. She decides who will make what, and somehow it all comes together each time. For this particular gathering, she requested that I bring Swedish meatballs, but I had never made Swedish meatballs, so I scoured the Internet to get a feel for what makes a good Swedish meatball recipe. I took my mother-in-law’s request for Swedish meatballs as a challenge to create the skinniest version, without compromising flavor and texture. After seeing the response of my family after eating them, I decided it was a win and that I needed to share it with my MPM family… and that is where we are today.

Are you ready to give these Swedish Meatballs a try?

Here is what you need:

Ingredients for Meatballs:

1 pound 98-99% lean ground turkey
1/3 cup seasoned bread crumbs
1/2 onion, chopped (about 1/2 cup)
2 eggs
2 tablespoons fresh parsley, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder

Ingredients for Gravy:

1 tablespoon light butter
1/2 onion, chopped
8 ounces mushrooms, sliced
5.3 ounces non-fat plain Greek yogurt
1 teaspoon water
1/2 teaspoon cornstarch
3 tablespoons flour
2 cups fat-free beef broth
1 cup skim milk
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh parsley, minced

Optional ingredient: 3-1/2 cups egg noodles, uncooked

Here is what you do:

Begin cooking egg noodles, according to the directions on the package, if you will be using them.

In a large bowl, combine the meatball ingredients. Shape into 21 meatballs that are 2 tablespoons each.

In a large covered skillet over medium heat, cook meatballs 2 minutes. Flip meatballs and cook 2 more minutes. Transfer meatballs to a plate or bowl.

(I overcooked my meatballs when I cooked them for 5 minutes on one side. 1-2 minutes on each side is perfect. The meatballs will cook more in the gravy mixture later, so don’t worry about them being under cooked. At this point, you are just browning the outside. Our meatballs still tasted great even after being overly cooked, but you can see how they are pretty brown in this bottom picture.)

For gravy, melt butter in the skillet and cook mushrooms and onions for 2-3 minutes or until tender.

While mushrooms and onions are cooking, mix cornstarch and water in with the Greek yogurt.

Mix flour into the mushroom/onion mixture.

Whisk in broth, milk, Worcestershire sauce, yogurt mixture, salt, and pepper. Bring to a boil and cook 3-5 minutes, or until sauce begins to thicken.

Return meatballs to the pan. Cook uncovered 10-15 minutes, or until meatballs are fully cooked.

Top with snipped parsley.

Makes 7 servings.
One serving is 1/2 cup egg noodles with one cup meatball mixture that includes 3 meatballs.
One serving is 6 Green, 4 Blue, and 4 Purple points.

Recipe.

Print Recipe

Skinny Swedish Meatballs

6 Green, 4 Blue, and 4 Purple points per serving.

Makes: 7 servings

Calories: 261

Author: Alisha Hughes

Ingredients

• INGREDIENTS FOR MEATBALLS:
• 1 pound 98-99% lean ground turkey
• 1/3 cup seasoned bread crumbs
• 1/2 onion, chopped (about 1/2 cup)
• 2 eggs
• 2 tablespoons fresh parsley, minced
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• INGREDIENTS FOR GRAVY:
• 1 tablespoon light butter
• 1/2 onion, chopped
• 8 ounces mushrooms, sliced
• 5.3 ounces non-fat plain Greek yogurt
• 1 teaspoon water
• 1/2 teaspoon cornstarch
• 3 tablespoons flour
• 2 cups fat-free beef broth
• 1 cup skim milk
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons fresh parsley, minced
• Optional ingredient: 3-1/2 cups egg noodles, uncooked

Instructions

• Begin cooking egg noodles, according to the directions on the package, if you will be using them.
• In a large bowl, combine the meatball ingredients. Shape into 21 meatballs that are 2 tablespoons each.
• In a large covered skillet over medium heat, cook meatballs 2 minutes. Flip meatballs and cook 2 more minutes. Transfer meatballs to a plate or bowl.
• For gravy, melt butter in the skillet and cook mushrooms and onions for 2-3 minutes or until tender.
• While mushrooms and onions are cooking, mix cornstarch and water in with the Greek yogurt.
• Mix flour into the mushroom/onion mixture.
• Whisk in broth, milk, Worcestershire sauce, yogurt mixture, salt, and pepper. Bring to a boil and cook 3-5 minutes, or until sauce begins to thicken.
• Return meatballs to the pan. Cook uncovered 10-15 minutes or until meatballs are fully cooked.
• Top with snipped parsley.