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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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- A single serving of 4 meatballs with a ½ cup of gravy is 0 Points on the 2023 Plan | 2 Blue Plan Points | 3 Green Plan Points | 2 Purple Plan Points. Points were calculated for Blue, Green, and Purple points using butter instead of a spray of olive oil.
- Don’t forget to count your optional toppings.
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
Approximate Serving Size: 4 meatballs
Servings 4
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 black pepper
- 1 tsp allspice
- 1 ½ cup chicken broth
- 1 tbsp low sodium soy sauce
- 1 tbsp mustard
- ¾ cup Greek yogurt fat free
- ¼ cup fresh parsley chopped
Optional, not included in the points count
- 2 tbsp parmesan cheese
- ¼ 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 black 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 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 Greek yogurt, 1/4 cup fresh parsleyAdd 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.
- 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
Make This Recipe?
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Does it really only take 10 minutes for the meatballs to cook in a saucepan? I’m surprised because the instant pot calls for 5 minutes plus the time it takes to get to pressure and 10 minutes of natural release. When cooking in the saucepan for 10 minutes do they need monitored and stirred occasionally?
When my temperature is up higher, it does. But the recipe says 10 minutes or until internal temperature reaches… so you can be safe! I stirred them occasionally, but this is why I love my Instant Pot for this recipe–no maintenance or babysitting!
I used ground chicken breast and made 20 meatballs. I used a Pampered Chef medium scoop which holds about 2 T.
Very tasty but the meatballs were falling apart while searing them in my instant pot. They also stuck to the bottom of the pot even though I did use the butter the recipe called for. Otherwise we did like them very much.
Oh no! Next time, try to let them sit for a few minutes before turning them. They’ll form together better that way and won’t be quite as fragile. :)
These Sweedish meatballs were delicious!
This is my new favorite swedish meatball recipe! So tasty, it never lasts long at my house!
They smell delicious, I’m meal prepping these for lunch the next few days. Question though, my gravy is rather watery…. is that typical?
Hi Kimberly! Try adding a little corn starch to your gravy to thicken it up – saute them both together :)
Absolutely delicious! I don’t have an instant pot so i just made them in a saute pan. I cooked the meatballs for approximately 10 minutes after adding the sauce ingredients.
Super simple and very flavorful.
Delicious! This is a perfect recipe to have for those days I have no points left. My family enjoyed it too. I did have to thicken the gravy quite a bit, but that’s not a problem at all.