Turkey Swedish Meatballs
For the Meatballs
  • 1 lb ground turkey
  • 1/4 onion diced
  • 1 tsp salt
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp pepper
  • 1 egg
  • 2 tbs ground flax can substitute with bread crumbs
For the sauce
  • 2 cups chicken stock
  • 1 1/2 tsp worcestershire
  • 1 tsp Dijon
  • 1/2 cup cashew cream
  • 1 tsp cornstarch
  • 1 tsp water
  • salt
  • pepper
  • fresh sage for garnish (optional)
For the Cashew Cream
  • 1/2 cup raw cashews
  • 1/4 cup water
  1. Soak 1/2 cup cashews with just enough water to cover for at least 3 hours or overnight. Remove form soaking liquid and blend with 1/4 cup of water until smooth. If you do not have time to soak for 3 hours you can boil the cashews for 10-15 minutes. This will work in a pinch, but the result may not be as smooth. 

  2. Preheat oven to 400 degrees
  3. Prepare baking sheet with parchment
  4. In a large bowl combine turkey, diced onion, salt, nutmeg, allspice, pepper, egg, and ground flax. Use your hands to mix well. Then form into small golf ball sized meatballs and line up on the prepared pan.
  5. Place the prepared pan with the meatballs in the oven and bake for 20 minutes or until cooked through.
  6. While the meatballs are cooking in a saucepan, heat chicken stock, Dijon, Worcestershire, cashew cream and bring to a boil.
  7. In a small bowl combine 1 tsp cornstarch and 1 tsp water then add cornstarch mixture to the saucepan to thicken the sauce.
  8. Season to taste with salt and pepper.
  9. Once the meatballs are done, add them to the saucepan and bring to a boil again. Once heated through, serve immediately with mashed potatoes, or cauliflower and a veggie of choice and enjoy!