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Slow Cooker Turkey Swedish Meatballs

Makes 2 Servings

Macros: 266 Cal, Fat 15g, Carbs 9g, Fibre 2g, Protein 24g


227 grams Extra Lean Ground Turkey

1/4 cup Parsley (chopped and divided)

1/2 tsp Onion Powder

1/3 tsp Sea Salt

1 1/2 cups Mushrooms (sliced)

1/2 White Onion (chopped)

1/4 cup Canned Coconut Milk

1 1/2 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, 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.

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