A delightful twist on classic Swedish meatballs, this recipe uses turkey for a lighter yet flavorful dish.
In a mixing bowl, combine the ground turkey, egg, salt, milk, lemon pepper seasoning, paprika, nutmeg, and parsley until well mixed.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into evenly sized meatballs, approximately 1.5 inches in diameter.
Using slightly wet hands can help prevent the mixture from sticking.
Heat a non-stick skillet over medium heat and brown the meatballs on all sides, turning carefully to maintain their shape.
Ensure the skillet is hot before adding the meatballs to achieve a nice sear.
Pour the chicken broth into the skillet, cover, and let the meatballs simmer for 15 minutes.
Simmering in broth adds flavor and keeps the meatballs moist.
Add the cream sauce to the skillet, stirring gently to coat the meatballs. Heat through.
If the sauce is too thick, add a splash of broth to adjust the consistency.
Serve the meatballs hot over cooked egg noodles or mashed potatoes, garnished with additional parsley if desired.
Serve immediately for the best flavor and texture.
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