Classic Swedish Meatballs are one hors d’oeuvres idea that will never go out of style. These Turkey Swedish Meatballs with Zucchini and Cheddar are our fun twist on this classic appetizer. While all the flavors and textures you know and love are still there, ground turkey and grated zucchini are used in the meatballs, and Cabot Plain Greek Yogurt is in the gravy, all helping to lighten up the recipe. Healthier than the original, but just (dare we say even more!) as tasty, grated cheddar adds a little more umami to the meatballs and keeps them beautifully moist. Don’t let the length of the ingredient list deter you. These are surprisingly simple to make and a pleasure to eat. Make, enjoy and share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.

For the Turkey Swedish Meatballs, begin by preheating your oven to 350°F, spray a rimmed half-sheet pan with non-stick cooking spray and set aside.

Line a colander with a clean kitchen towel or double thickness of cheesecloth. Add the grated zucchini and shredded onion to the bowl. Sprinkle with kosher salt and let it rest over a large mixing bowl for 10 minutes. Then twist the towel or cheesecloth and squeeze the zucchini and onion, removing as much liquid as possible.

Discard the liquid in the mixing bowl and dump the squeezed vegetables into the bowl. Add lean ground turkey, panko bread crumbs, 2 beaten eggs, Cabot Cheddar (preferably Cabot Legacy Collection White Oak Cheddar), paprika, minced garlic cloves, ground black pepper, cayenne pepper and grated nutmeg. Mix thoroughly with your hands and form 2-inch balls (should make approximately 3 dozen). Arrange meatballs on prepared sheet pan and bake until the internal temperature of the meatballs reaches 160°F, about 20-25 minutes. Set in the oven to broil and broil meatballs until brown, about 1 or 2 minutes.

Next, make the gravy by melting Cabot Salted Butter and Cabot Cream Cheese together in a high-sided, heavy-bottomed skillet over low heat, stirring constantly. Sprinkle flour over the melted butter and cheese, whisking constantly and raising the heat to medium-low, until it smells nutty and is just slightly golden, about 2 minutes or less. Whisk in broth, a little at a time, until smooth. Add Dijon mustard, Worcestershire, black pepper and nutmeg, whisking constantly.

Increase the heat to medium and bring the gravy to a boil. Then reduce heat to low and stir frequently for 10 minutes, or until the gravy has thickened. Whisk in Cabot Plain Greek Yogurt until evenly incorporated and smooth.

Add meatballs to the gravy and cook them in simmering gravy for 1 minute, spooning gravy over the meatballs as they cook. When done, scatter chopped parsley over meatballs and gravy. Serve on toothpicks and you have an irresistible hors d’oeuvres!

Looking for more crowd-pleasing meatball hors d’oeuvres ideas? Try these Cheesy Cheddar Stuffed Turkey Balls. Cabot is owned by farm families who work hard to ensure that all our products are made using only the finest ingredients. We’d love to hear your thoughts so, if you’d rate and review our Turkey Swedish Meatballs after making them, we’d really appreciate it!