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Slow Cooker Swedish Meatballs

Apps, hors-d'oeuvres, amuse-bouche, whatever you call them, holiday entertaining calls for them! With Thanksgiving just a few weeks away, below is a favorite pre-dinner bite:

4 Hours 30 Minutes : 8 Ingredients : 4 Servings


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 (or tamari)


  1. In a bowl, mix together the ground turkey, half of the parsley, onion powder and salt. Form meatballs about 1-inch in diameter.

  2. 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 meatballs are cooked through).

  3. Once meatballs are cooked through, use a slotted spoon to lift them out of the slow cooker into a serving dish. Set aside.

  4. 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, cauliflower rice or zucchini noodles if you would like to make these as a main dish, not just an appetizer!

Leftovers: Keeps well in the fridge up to 3 days. Freeze for longer.

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