Weight Watchers Swedish Meatballs Recipe
Introduction
Enjoy all the flavor of classic Swedish meatballs in a lighter, low-point version that’s perfect for your Weight Watchers plan. Creamy sauce, tender beef and turkey blend, and warm spices make this dish a family favorite.
Ingredients
- 1 lb lean ground beef (95% lean)
- 1 lb ground turkey breast
- 1/4 cup plain nonfat Greek yogurt
- 1/4 cup unsweetened almond milk
- 1/3 cup panko breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg white
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- Cooking spray
- 2 cups low-sodium beef broth
- 2 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
- In a large bowl, combine ground beef, turkey, onion, garlic, egg white, Greek yogurt, almond milk, panko, salt, pepper, nutmeg, and allspice. Mix until just combined.
- Form mixture into 24 small meatballs and place on prepared sheet. Bake 15–18 minutes, until cooked through and lightly browned.
- Meanwhile, heat beef broth in a large skillet over medium heat. Whisk in cornstarch slurry until sauce thickens, about 2–3 minutes.
- Reduce heat to low. Stir in Greek yogurt until smooth. Add baked meatballs, coating evenly in sauce. Simmer 2 minutes to warm through.
- Serve immediately over mashed cauliflower, zucchini noodles, or whole-wheat pasta.
Nutrition Facts (per serving, serves 6)
| Calories | WW Points | Protein | Carbs | Fat |
|---|---|---|---|---|
| 280 | 6 | 22g | 8g | 18g |
Frequently Asked Questions
Can I freeze these meatballs?
Yes, bake meatballs and cool completely. Freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months.
What can I serve with Swedish meatballs?
They pair well with mashed cauliflower, steamed veggies, rice, or whole-grain pasta for a filling meal.
Is there a dairy-free option for the sauce?
Substitute coconut milk yogurt for Greek yogurt and use almond or oat milk for a dairy-free twist.
How do I make the sauce thicker?
Increase the cornstarch slurry to 3 tbsp each of cornstarch and cold water, whisking into the simmering broth until desired thickness.
