Nutrition information is calculated using an ingredient database and should be considered an estimate
Combine ground turkey, onion, bread crumbs, eggs, milk and salt in large bowl; shape into 50 (1-1/2 inch) meatballs.
Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium heat and brown half the meatballs, turning gently, about 4 minutes; add to slow cooker. Melt remaining 2 tablespoons Spread and brown remaining meatballs; add to slow cooker.
Add chicken broth and cranberry sauce to slow cooker. Cook covered on HIGH 3 hours or until meatballs are done.
Combine sour cream with flour with wire whisk. Whisk 1/2 cup liquid from slow cooker into sour cream mixture. Gently stir back into slow cooker; combine well. Cook covered an additional 30 minutes or until thickened. Stir in parsley just before serving. Serve over hot cooked noodles if desired.
Make your crockpot turkey Swedish meatball mix in a chilled bowl to stop the fat (and flavor that comes with it) from breaking down. Hmmm, does that mean I should be working out on a hot plate?