Warm Your Heart with Swedish Turkey Meatballs & Potatoes– Looking for a delicious and nutritious meal that’s also good for your health and wellness? Look no further than our Swedish Turkey Meatballs with Mashed Potatoes recipe! Packed with flavor and wholesome ingredients, this dish offers numerous benefits for your overall well-being.

Firstly, our Swedish Turkey Meatballs are made with lean ground turkey, which is lower in fat than traditional beef meatballs. This makes them a healthier option for those looking to manage their weight or reduce their intake of saturated fats. Plus, turkey is rich in protein, which is essential for muscle repair and growth and for keeping you feeling full and satisfied.

But the benefits don’t stop there! Our recipe also includes a generous serving of mashed potatoes, which provide complex carbohydrates for sustained energy and fiber for digestive health. We use skin-on potatoes to maximize their nutrient content, including vitamins C and B6, potassium, and antioxidants.

Additionally, our Swedish Turkey Meatballs are seasoned with a blend of herbs and spices, including garlic, parsley, and nutmeg, which add delicious flavor and offer potential health benefits. Garlic, for example, is known for its immune-boosting properties, while parsley is rich in vitamins and minerals.

Furthermore, by preparing this meal at home, you have full control over the ingredients, allowing you to avoid added sugars, excessive sodium, and artificial additives often found in pre-packaged or restaurant versions of similar dishes.

Incorporating our Swedish Turkey Meatballs with Mashed Potatoes into your diet can satisfy your taste buds and contribute to your overall health and wellness goals. So why wait? Whip up a batch today and enjoy a hearty and wholesome meal that’s as good for your body as it is for your soul! Check out our online programs for more ways to restore your health today.

Ingredients:

Gluten-Free, Dairy-Free, Serves 6

For the Turkey Meatballs:

• 1 lb ground turkey
• 1/2 cup gluten-free bread crumbs
• 1/4 cup almond milk
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Cauliflower Mashed Potatoes:

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1/4 cup dairy-free milk
• 2 garlic cloves, minced
• Salt and pepper to taste
• Chopped fresh parsley for garnish

For the Cream Sauce:

• 2 tablespoons olive oil
• 1/4 cup dairy-free sour cream
• 2 tablespoons almond flour
• 1 teaspoon Dijon mustard
• 2 cups vegetable broth
• Salt and pepper to taste

Directions:

Preheat the oven to 400°F (200°C). Combine the ground turkey, gluten-free bread crumbs, almond milk, chopped onion, minced garlic, dried parsley, dried thyme, ground nutmeg, salt, and pepper in a large bowl. Mix until well combined. Roll the turkey mixture into small meatballs, about 1 inch in diameter. Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the meatballs in batches and cook until browned on all sides, about 6-8 minutes. Transfer the browned meatballs to a baking sheet lined with parchment paper. Bake the meatballs in the preheated oven for 10-12 minutes or until cooked through. While the meatballs are baking, prepare the cauliflower mashed potatoes. Steam the cauliflower florets until tender, about 8-10 minutes. Drain well.

In a skillet, heat two tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the steamed cauliflower florets to the skillet and season with salt and pepper. Cook for another 2-3 minutes, stirring occasionally. Transfer the cooked cauliflower to a food processor. Add the dairy-free milk and blend until smooth and creamy.

Adjust the consistency with more milk if needed. Keep warm. Heat two tablespoons of olive oil in a saucepan over medium heat to make the cream sauce. Add the gluten-free flour and whisk constantly for 1-2 minutes to cook the flour. Slowly pour in the vegetable broth, whisking continuously to prevent lumps from forming. Cook until the sauce thickens, about 5 minutes. Stir in the dairy-free sour cream and Dijon mustard—season with salt and pepper to taste.