Slow Cooker Turkey Swedish Meatballs

Slow Cooker Turkey Swedish Meatballs

Category: Entertaining

  • Makes 75 mini-meatballs

  • Prep Time 20 min

  • Cook Time 3 hr 40 min


  • 1/4 cup 2% milk

  • 2 Knorr® Chicken flavored Bouillon Cube(s), divided

  • 2 lbs. ground turkey

  • 1 medium onion, finely chopped

  • 3/4 cup Italian seasoned dry bread crumbs

  • 2 eggs

  • 4 Tbsp. I Can’t Believe It’s Not Butter!® Original Spread

  • 2 cups water

  • 1 cup whole berry cranberry sauce

  • 1 cup lowfat sour cream

  • 1/4 cup all-purpose flour

  • 2 Tbsp. chopped flat-leaf parsley (optional)


  • Spray 6-quart slow cooker with no-stick cooking spray; set aside.

  • Microwave milk with 1 Bouillon Cube in small microwave-safe bowl at HIGH 20 seconds; stir until dissolved. Combine ground turkey, onion, milk mixture, bread crumbs and eggs in large bowl; shape into 75 (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 25 meatballs, turning gently, about 4 minutes; add to slow cooker. Melt 1 tablespoon Spread and brown 25 meatballs; add to slow cooker. Repeat with remaining 1 tablespoon Spread and meatballs.

  • Add water, cranberry sauce and remaining Bouillon Cube 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.

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