Slow Cooker Turkey Swedish Meatballs
Slow Cooker Turkey Swedish Meatballs
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- 20 min
![Preparation Time]()
Prep time - 3 hr 40 min
![Cooking Time]()
Cooking time - 16
![Servings]()
Servings
Ingredients
- 2 pounds ground turkey
- 1 medium onion, finely chopped
- 3/4 cup Italian seasoned dry bread crumbs
- 2 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
-
4 tablespoons I Can’t Believe It’s Not Butter!® Original Spread, divided
![ICBINB Original]()
- 2 cups chicken broth
- 1 cup whole berry cranberry sauce
- 1/2 cup reduced-fat sour cream
- 1/4 cup all purpose flour
- 2 tablespoons chopped fresh parsley (optional)
Nutritional guidelines (per serving)
Nutrition information is calculated using an ingredient database and should be considered an estimate
Instructions
- 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.
