Slow Cooker Swedish Meatballs
A delicious & easy, set-it-and-forget-it slow cooker meal packed with nutrient dense ingredients.
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!