Indulge in a delectable dinner with our gluten-free, egg-free, dairy-free, and soy-free Slow Cooker Swedish meatballs. This carefully crafted recipe not only tantalizes your taste buds but also provides a wealth of nutritional benefits. Each ingredient has been thoughtfully selected to ensure your well-being while savoring this classic comfort food.
Extra Lean Ground Turkey: A lean source of protein, turkey is rich in essential amino acids and a great option for muscle health and weight management. Choose a high-quality, pasture-raised organic option for a healthier dish.
Parsley: This herb is a nutritional powerhouse, packed with vitamins (A, C, K), antioxidants, and folate. It supports bone health, digestion, and immune function.
Onion Powder: Onion powder adds flavor without the need for fresh onions and provides antioxidants and anti-inflammatory compounds while supporting heart health.
Sea Salt: Sea salt supplies essential minerals like sodium and chloride, necessary for fluid balance and nerve function.
Mushrooms: Mushrooms are a source of antioxidants, vitamins (B vitamins, vitamin D), and minerals (selenium, potassium), contributing to immune support and overall health.
White Onion: White onions are rich in fiber, vitamin C, and sulfur compounds, known for their anti-inflammatory properties.
Canned Coconut Milk: A dairy-free alternative, coconut milk adds creaminess and healthy fats to the dish, along with a touch of coconut flavor.
Coconut Aminos: Coconut aminos provide a savory, umami flavor without soy. They are lower in sodium and gluten-free.
Slow Cooker Swedish Meatballs
Equipment
- 1 Slow Cooker
- 1 Large Bowl
- 1 Slotted Spoon To lift meatballs out of slow cooker
- 1 Blender
Ingredients
- 1 Lb Extra Lean Ground Turkey
- 1/2 cup Parsley Chopped and divided
- 1 tsp Onion Powder
- 3/4 tsp Sea Salt
- 3 cups Mushrooms Sliced
- 1 White Onion Chopped
- 1/2 cup Canned Coconut Milk
- 3 Tbsps Coconut Aminos
Instructions
- In a bowl, mix together the ground turkey, half of the parsley, onion powder and salt. Form meatballs about 1-inch in diameter.
- Place mushrooms, onion, coconut milk and coconut aminos into the bottom of the slow cooker. Set meatballs on top. Cover with lid and cook on low for 6 to 8 hours, or on high for 4 hours (or until meatablls are cooked through).
- Once meatballs are cooked through, use a slotted spoon to lift them out of the slow cooker into a serving dish. Set aside.
- Transfer the cooked mushrooms, onion and coconut milk from the bottom of the slow cooker into a blender and puree into a gravy. Once smooth, pour it over top of the meatballs. Garnish with remaining parsley. Enjoy!
Serve it With
Spaghetti squash, pasta, cauliflower rice or zucchini noodles. These are also great served alone as an appetizer!Leftovers
Keeps well in the fridge up to 3 days. Freeze for longer.Want more nourishing recipe ideas? Check out our recipe page here. And be sure to follow us on Instagram to keep in touch!
