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“Wild Turkey Swedish Meatballs”

Also try: wild boar, antlered game, upland game birds, rabbit, squirrel, duck
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 4 small portions


  • 2 tablespoons butter
  • 1 pound ground turkey leg meat
  • ½ cup shallot finely diced (you can use a food processor for this)
  • 4 cloves garlic minced (you can use a food processor for this)
  • 1 whole egg
  • ¾ cup breadcrumbs
  • ¼ cup sherry
  • 1 tablespoon Worcestershire sauce
  • ½ cup fresh parsley
  • ¼ teaspoon ground allspice
  • ¼ teaspoons ground nutmeg
  • ½ teaspoon ground cardamom
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground pepper
  • 4 tablespoons butter
  • 3 tablespoons all purpose flour
  • 3 cups turkey stock
  • 1 tablespoon lingonberry sauce or red current jelly
  • ¼ cup plain yogurt


  • In a medium skillet over medium heat, melt the 2 tablespoons butter until it bubbles. Add the minced shallots and garlic and sweat over low heat until soft and translucent, about 4 minutes. Sprinkle with a dash of salt to help release the moisture. Turn off the heat and let cool for 5 minutes.
  • In a mixing bowl, combine the turkey, shallots, garlic, egg, breadcrumbs, sherry, Worcestershire sauce, parsley, allspice, nutmeg, cardamom, salt and pepper. Add the cooled onion and garlic mixture and mix just until incorporated.
  • Shape the meat mixture into 1-inch balls and place on a sheet tray or plate, you will end up with about 20 meatballs.
  • Heat the turkey stock in a small pot and bring to a simmer, then turn off the heat and set aside.
  • In the skillet, melt 4 tablespoons of butter. Brown the balls in the butter over medium heat for about 1 minute on each side, just so they are browned but not cooked through. Remove them with a slotted spoon or tongs back to a plate.
  • Once all of the meat has been browned, use the pan juices to make a sauce. Whisk in the flour until it is thick and clumpy and let cook for a few minutes while you whisk. A thick paste will form. Next whisk in the warm stock a little at a time until you have a light brown sauce.
  • Let the sauce thicken slightly, then return the turkey meatballs to the pan. Cook on low heat for 10 minutes uncovered, stirring occasionally, so that the sauce reduces further. Turn off the heat and whisk in the lingonberry sauce and yogurt. Serve immediately with a dollop of mashed potatoes and more lingonberry sauce on the side.