I must admit, the only “Swedish Meatballs” I’ve ever eaten have been frozen! Don’t judge me people, so that leads me to Wikipedia, lol!
Hey, I knew I could create a way better meatball then some frozen stuff. I make tasty Creole Meatballs and Gravy and figured why not just adapt that recipe and Sweden it up!
I am so thankful, to always have a stocked spice rack, which made creating these meatballs a lot easier, let the meatball madness began!
Next, I used a couple slices of Italian bread and tore it into small pieces, add a beaten egg, and some cooked veggies and mixed everything together and formed some golf ball size meatballs.
Finally, I created my version of a creamy gravy! I made a roux, using olive oil and flour, add some spices and allowed them to toast for a couple of minutes, poured in some good beef broth and whisked well.
I love Greek yogurt, it makes magic happen, when used in recipes!
The Greek yogurt is the key to this sauce, I know you could use heavy cream, but it’s really not needed!
My family really loved this recipe, I must be honest, when I finished cooking the recipe, my Baby Girl had words for me. She said, “ma you didn’t make enough gravy,” and she went in the kitchen and made a second batch of gravy.
Don’t worry I made sure the recipe includes double the amount of gravy goodness!
Creole Swedish Meatballs
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
1 lb ground turkey
1 lb fresh andouille sausage, casing removed
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
1 teaspoon crushed red pepper
1 teaspoon oregano, dried, crushed
pinch of allspice
1 stalk celery, diced
1 small white onion, diced
1 small bell pepper, diced
2 stalks green onion, diced
3 cloves garlic, minced
2 slices Italian bread, tore into small pieces
2 6oz. containers Chobani Greek Yogurt, plain
5 cups beef broth, low sodium
1 egg, beaten
4 tablespoons flour
extra virgin olive oil
no yolks egg noodles, cooked according to package directions, 2 bags
Preheat oven to 375 degrees.
Mix seasoning blend and set aside.
Add about 1 tablespoon of olive oil to a skillet, over medium heat. Saute bell pepper, onions and celery for about 5 minutes. Season with 1 tablespoon of seasoning blend, add garlic and saute 1 minute more. Remove vegetables from pan and set aside to cool.
Reserve 1 tablespoon of seasoning blend for gravy.
In a large bowl, add sausage, casing removed, ground turkey, bread, beaten egg, and cooled vegetables. Add remaining seasoning blend and mix well. Form meatballs into golf ball size and place on a greased baking sheet.
Bake meatballs for 30 minutes. While meatballs bake prepare gravy.
To prepare gravy, add 4 tablespoons of olive oil to pan, heat over medium heat, add flour and whisk well, add seasonings and whisk for 2 minutes, add beef broth.
Bring mixture to a boil, reduce heat, simmer 5 minutes. Allow mixture to cool for about 5 more minutes, whisk in yogurt and set aside.
After 30 minutes in the oven, pour gravy over meatballs and bake an additional 30 minutes. Remove from oven and serve over cooked pasta.