Weight Watchers Swedish Meatballs with Turkey

These Weight Watchers Swedish meatballs have all the flavors of the traditional recipe, but with less Weight Watchers points so you can stick to your healthy lifestyle!  

These ground Turkey Swedish Meatballs are an easy weeknight dinner recipe that you can serve over extra veggies or pasta. We’re skipping the heavy cream, thick cream sauce, and ground pork or beef meatballs in favor of lighter ingredients that will help you stick to your healthy eating plan.

I love this healthier version of one of our favorite comfort foods.

Where’s the recipe?

To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts. If you’d like to skip over the detailed ingredient and cooking instructions, recipe tips, and diet information, please simply scroll to the bottom of the page where you will find the easy to print recipe for these Weight Watchers Swedish Meatballs with Ground Turkey.

Why is this a healthy recipe?

Instead of using ingredients high in saturated fat like sour cream or cream cheese that are often found in traditional Swedish meatball recipes, I’ve replaced those items with a high protein Greek yogurt. Instead of ground beef, we’ve used ground turkey.

Making delicious healthy meals is easy when you use these minimally processed ingredients.

Ingredients in Weight Watchers Turkey Swedish Meatballs

• Ground turkey I prefer to use 99% extra lean ground turkey in my WW recipes.  
• Spices: paprika, onion powder, garlic powder, black pepper, allspice
• Beef broth For WW, you’ll use the least amount of points if you choose fat free broth. If you’d rather use chicken broth, it’ll work just fine.
• Low sodium soy sauce If you don’t have any soy sauce or coconut aminos, Worcestershire sauce works as well.
• Mustard Traditional yellow mustard is good
• Fat-free Greek yogurt Unflavored is important!
• Parsley Fresh is best for this recipe.

Recipe Tips

• Don’t over mix your turkey. Ground turkey tends to fall apart when it is over-handled. 
• If you struggle with making meatballs using the sauté feature, I suggest making these easy turkey meatballs first, then following the rest of the recipe.
• I like to use a spicy brown or Dijon mustard, but yellow mustard works well. They all typically have the same point value. 
• If you want to make this recipe gluten free, swap the low-sodium soy sauce with a soy sauce alternative, like coconut aminos or Tamari. 
• You can use dried parsley in place of fresh, just add it to the pot with your broth, mustard, and soy sauce.
• To thicken the gravy, press the sauté button and add 2 tbsp corn starch to the pot after you remove the meatballs. Whisk with a fork until the gravy begins to thicken.
• If you’re struggling to make your meatballs on the stove without using more olive oil or butter, go ahead and use some – just don’t forget to account for it in your points.

Struggling to cook your meatballs?

Recipe update: I highly recommend rolling the meatballs, then placing them on your trivet and pressure cooking on high pressure for 7 minutes. Doing this allows you to skip step 2 in the recipe below, but don’t forget to add your liquids to the pot!

How to make WW Swedish Meatballs in the Instant Pot

1. Prepare your meatballs In a large bowl, combine turkey, paprika, onion powder, garlic powder, pepper, and allspice. Use your hands to combine until just mixed. Then, form the meat mixture into 16 equal sized meatballs.
2. Sauté Set your Instant Pot to sauté and a spray of olive oil. Brown your meatballs for about 30 seconds per side. Brown in small batches, only one layer at a time.
3. Deglaze Add your broth to the hot pot and use a spatula or wooden spoon to scrape any pieces of turkey off the bottom of the pot. Stir while you’re adding the low-sodium soy sauce and mustard.
4. Pressure Cook Close and lock the lid and place the pressure valve to the sealing position. Set your pot to Pressure Cook high for 5 minutes.
5. Quick Release When the cooking time is complete, quick release the pressure (this means to manually move the Sealing valve to Venting and allow the steam to escape quickly). Remove the lid once pressure has released.
6. Make your creamy gravy Scoop your meatballs out and set aside. Allow the ingredients to cool for a few minutes, then add Greek yogurt and parsley to the warm pot and mix well. If your gravy seems watery, add some cornstarch or all purpose flour (don’t forget to count those points!) and mix well–it should thicken up your Swedish meatball sauce.
7. Season Add salt and pepper to taste. Many people love toppings these with parmesan cheese, as well.

Serve this delicious meal with:

• Cauliflower Mashed Potatoes
• Garlic Rosemary Smashed Potatoes
• Brown Rice and Quinoa
• Roasted Vegetables
• Whole grain egg noodles

Weight Watchers Swedish Meatballs Points

More Weight Watchers recipes

• Weight Watchers Tuscan Chicken Pasta
• Weight Watchers Crack Chicken
• Weight Watchers Goulash
• WW Egg Bites
• Weight Watchers Stuffed Pepper Soup
• Weight Watchers Buffalo Chicken Dip

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Weight Watchers Swedish Meatballs

Created by: Becca Ludlum

Prep Time 25 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Approximate Serving Size: 4 meatballs

Servings 4

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Are you looking for a delicious Weight Watchers Swedish meatballs recipe? These are delicious and so easy – and only 1 point on the new 2023 plan!

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Mixing Bowls

Ingredients 

• ▢ 1 lb ground turkey
• ▢ 1 tsp paprika
• ▢ 1 tsp onion powder chopped
• ▢ 1 tsp garlic powder
• ▢ ½ tsp pepper
• ▢ 1 tsp allspice
• ▢ 1 ½ cup low sodium chicken broth
• ▢ 1 tbsp low sodium soy sauce
• ▢ 1 tbsp mustard
• ▢ ¾ cup plain Greek yogurt fat free
• ▢ 1/4 cup fresh parsley chopped

Optional, not included in the points count

• ▢ 2 tbsp parmesan cheese
• ▢ 1/4 tsp salt and pepper

Instructions

• In a medium sized bowl mix together ground turkey, paprika, onion powder, garlic powder, pepper, and allspice. Use your hands to combine until just mixed. Then, form into 16 equal sized meatballs. 1 lb ground turkey, 1 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp pepper, 1 tsp allspice
• Set your Instant Pot to sauté and add a spray of olive oil. Brown your meatballs for about 30 seconds per side. Brown in small batches, only one layer at a time.
• Add your broth to the hot pot and use a spatula or wooden spoon to scrape any pieces of turkey off the bottom of the pot. Add low-sodium soy sauce, and mustard. 1 ½ cup low sodium chicken broth, 1 tbsp low sodium soy sauce, 1 tbsp mustard
• Close and lock the lid and place the pressure valve to sealing. Set your pot to Pressure Cook high for 5 minutes.
• When the cooking time is complete, quick release the pressure and remove the lid.
• Scoop your meatballs out and set aside. Add Greek yogurt and parsley to the warm pot and mix well. If your gravy seems watery, add some cornstarch and mix well–it should thicken up. ¾ cup plain Greek yogurt, 1/4 cup fresh parsley

  Add the cooked meatballs back to the pot. Gently stir until the meatballs are evenly coated and serve warm. Optional, top with fresh Parmesan as desired. 2 tbsp parmesan cheese

Alternate meatball instructions:

• Roll meatballs and freeze for 30 minutes. Skip step 2 of directions and pressure cook for 7 minutes instead of 5.

Notes

Weight Watchers Program Information: 

• A single serving of 4 meatballs and a ½ cup of gravy is 0 Points on the 2023 Plan |  2 Blue Plan Points | 3 Green Plan Points | 2 Purple Plan Points.
• Don’t forget to count your optional toppings.

Notes:

• Don’t over mix your turkey. Ground turkey tends to fall apart when it is over-handled. 
• I like to use a spicy brown or Dijon mustard, but yellow mustard works well. They all have the same point value. 
• If you want to make this recipe gluten free, swap the low-sodium soy sauce with a soy sauce alternative, like coconut aminos or Tamari. 
• You can use dried parsley in place of fresh, just add it to the pot with your broth, mustard, and soy sauce.

Nutrition

Calories: 221kcal | Carbohydrates: 5g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 453mg | Potassium: 445mg | Fiber: 1g | Sugar: 2g | Vitamin A: 653IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 2mg

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