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Turkey-dilly Meatballs

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“Although these are a more healthy alternative to Swedish meatballs, served over rice or noodles they are just as tasty. I believe I got this recipe out of a Good Housekeeping magazine 10 to 15 years ago.”

Ingredients Nutrition


  1. In a 12-inch skillet over medium heat, cook onion in 1 tablespoon of butter or margarine until tender, stirring occasionally.
  2. In large bowl, mix cooked onion, ground turkey, bread crumbs, salt, pepper, eggs, 1/4 cup milk, and dill until blended.
  3. Shape into 1-inch meatballs.
  4. In the same skillet over medium heat, cook meatballs in 2 tablespoons butter or margarine.
  5. Cook one third at a time until lightly browned; remove to bowl as they brown.
  6. In small bowl stir chicken broth and flour with wire whisk until smooth; pour into skillet.
  7. Over medium-high heat, heat to boiling, stirring to loosen brown bits from bottom of skillet; boil for 1 minute.
  8. Gradually stir in milk until blended.
  9. Return meatballs to skillet; heat to boiling.
  10. Reduce heat to low; simmer, uncovered for 15 minutes.
  11. Garnish with 1 tablespoon chopped fresh dill, if desired.

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