If you’ve never tried Swedish meatballs you are seriously missing out. Savory meatballs in a creamy gravy, what’s not to love? These Weight Watchers Swedish meatballs have all the flavors of the traditional recipe, but won’t wreck your points for the day.
It can be hard to keep a recipe low in points without sacrificing flavor. This is NOT the case here. These WW Swedish Meatballs fit perfectly within your myWW points for the day and they’re delicious!
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 parts about freezing, swapping ingredients, and diet information, please simply scroll to the bottom of the page, where you will find the printable recipe.
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 fat 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:
- ground turkey (99% lean)
- paprika
- onion powder
- garlic powder
- pepper
- allspice
- butter
- beef broth
- low-sodium soy sauce If you don’t have any, Worcestershire sauce works as well!
- mustard
- fat-free Greek yogurt
- parsley
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 the Instant Pot 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 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. Stir with a fork or whisk until the sauce thickens.
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!
Instant Pot WW Swedish Meatballs
Time needed: 30 minutes.
- Prepare your meatballs
In a large bowl mix together ground 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 add butter. 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 sealing. Set your pot to Pressure Cook high for 5 minutes.
- Quick Release
When the cooking time is complete, quick release the pressure and remove the lid.
- Make your gravy
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.
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. - Season
Add salt and pepper to taste.
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
WW has launched myWW, three plans that you can choose from to lose weight your way. We’ve calculated points for this recipe for the Blue, Purple, and Green plans and have so many more healthy recipes with myWW counts!
- A single serving of 4 meatballs with a ½ cup of gravy is only 2 Blue Plan Points | 3 Green Plan Points | 2 Purple Plan Points.
- Don’t forget to count your optional toppings.
Looking for other 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
Weight Watchers Swedish Meatballs
Equipment
Ingredients
- 1 lb ground turkey
- 1 tsp paprika
- 1 tsp onion powder chopped
- 1 tsp garlic powder
- ½ tsp pepper
- 1 tsp allspice
- 4 tsp butter
- 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
- 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.
- Set your Instant Pot to sauté and add butter. 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.
- 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. 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.
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
- A single serving of 4 meatballs and a ½ cup of gravy is only 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.
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 :)