Swedish Turkey Meatballs

With Egg Noodles, Peas, and Cranberry Sauce

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

A note about serious food allergies

It’s a universally accepted truth that Swedish meatballs are the bomb. But before you rush off to the nearest Swedish furniture megastore to get your meatball fix, try this super easy dish you can make at home. Turkey meatballs are seared before braising in a creamy sauce. They’re then served over a bed of springy egg noodles, topped with peas, and paired with a side of tart and sweet cranberry sauce.

In Your Box (serves 2)

  • 1 Yellow Onion
  • 5 oz. Frozen Peas
  • Info
    1 tsp. Minor's Demi-Glace Base
  • 1 tsp. Cornstarch
  • 10 oz. Ground Turkey
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    1 fl. oz. Liquid Egg
  • Info
    1 Tbsp. Home Chef Swedish Meatball Seasoning
  • Info
    5 oz. Egg Noodles
  • Info
    8 fl. oz. Canned Evaporated Whole Milk
  • 4 oz. Whole Berry Cranberry Sauce, Canned
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Large Pan
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Peel and slice onion into thin strips (julienne). Rinse peas. Combine demi glace base, cornstarch, and 1½ cups of cold water in a small mixing bowl.

  • Step 2 - Make the Meatballs

    Make the Meatballs

    Combine ground turkey, breadcrumbs, liquid egg, half the Swedish meatball seasoning (reserve remaining for sauce), and ½ tsp. salt in a bowl. Shape 1½” meatballs (12-15 total) from the turkey mixture, place on a plate, and set aside. Traditionally made with beef, the delicate flavor of ground turkey used here lets the meatball seasonings shine through, all while reducing fat. Win-win!

  • Step 3 - Sear The Meatballs

    Sear The Meatballs

    Heat a large pan over medium-high heat and add 2 tsp. olive oil. Add meatballs and cook, turning frequently, until a dark brown crust forms on the outside, about 5-7 minutes. Transfer meatballs to plate and reserve. Meatballs will still be raw inside and will finish cooking in the sauce.

  • Step 4 - Cook The Onion

    Cook The Onion

    Place same pan back over medium-high heat and add sliced onions to drippings left over from cooking the meatballs. Cook for 5-7 minutes, stirring occasionally, or until onions are golden brown. Season with a pinch of salt and pepper.

  • Step 5 - Add the Noodles, Milk, and Meatballs

    Add the Noodles, Milk, and Meatballs

    Keep pan over medium-high heat and add egg noodles, evaporated milk, remaining meatball seasoning, and demi glace-cornstarch slurry to pan and stir. Nestle meatballs into noodles and cover pan with a lid or foil. Cook for 8-10 minutes, stirring occasionally, or until meatballs are thoroughly cooked to 165 degrees. Add 2 Tbsp of water if mixture appears dry. If mixture appears too wet, just cook a bit longer, as sauce will thicken. Season to taste with salt and pepper. Sprinkle peas on top of pan to warm throughout.

  • Step 6 - Plate the Dish

    Plate the Dish

    Scoop a serving of noodles onto a plate and arrange meatballs on top. Serve cranberry sauce on the side or right over the meatballs. Traditionally served with lingonberry sauce, we use cranberry sauce to bump-up your Holiday spirit (and flavor) into boss mode.