Swedish Meatballs

So I tried to do this in the slow cooker, but it did not want to cooperate. The meatballs got too brown and I ended up adding the soups and cream half way through. If I had actually left the house that day I probably would have come home to little brown golf balls in my slow cooker! Another option would be when you prep the night before to just brown the meatballs a little and then put the soups in with it the next morning. Dairy products don't tend to do well long term in the slow cooker so it might be better to add an additional soup to make sure the meatballs are completely covered. Beyond all of this these were so yummy! Perfect fall or winter meal.

Swedish Meatballs

adapted from Allrecipes

Ingredients

1 lb ground turkey

3/4 cup plain bread crumbs

2 TBS cream

1 egg, beaten

1 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

1 tsp dried parsley

1 can of cream of chicken soup

1 can of cream of mushroom soup

1/2 cup of cream

1/2 cup of fat-free half-and-half

8oz container of low-fat sour cream

2 cloves of garlic, minced

Directions

In a medium bowl, combine the bread crumbs with 2 TBS of cream and stir, allowing the crumbs to absorb the cream. Add the turkey, onion powder, egg, salt, pepper and parsley. Mix well and form into golf ball sized meatballs. 

In a skillet over medium heat, brown the meatballs slightly. Transfer the meatballs to the slow cooker. Add the cans of soup and garlic. Put on low for 8 hours.

30 minutes before you are ready to eat add the cream, half-and-half and sour cream to the slow cooker. 

Serve over egg noodles.

Enjoy!