Swedish Meatballs (Crock Pot)

I love to make things earlier in the day and then come home to a nice hot meal. The rich sauce makes you barely notice that the meatballs are done with turkey instead of beef.

Swedish Meatballs (Crock Pot)
Swedish Meatballs (Crock Pot)

4 servings
228 calories per serving

3 slices bread, cubed
1 c evaporated skim milk, divided
1 T buttery spread
¼ c shallots, minced
½ lb. ground turkey
¼ – ½ c bread crumbs (optional – to bring mix to a dry enough consistency)
¼ c Egg Beaters
½ t salt
½ t pepper
¼ c plus 2 T flour
3/4 c chicken broth
1 T Worcestershire sauce

Mix bread cubes and ½ of the milk and let stand 5 minutes. Melt margarine in a pan and add shallots. Cook 2-3 minutes. Add shallots, meat, egg, salt and pepper to bread. Mix well and if you need it to be drier, add the optional bread crumbs, then make equally sized meatballs. Place ¼ c flour in a bowl and roll meatballs in flour to coat. Place in crock and add broth and Worcestershire. Cover and cook on low 4-6 hours. Mix rest of the flour with the rest of the milk. Remove meatballs to plate and keep warm. Stir milk and flour mix into cooking juices and cover and cook on high 10-15 minutes. Put meatballs back in the pot and serve immediately.

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