Add beef broth and Worcestershire sauce to 6-quart slow cooker; stir to combine.
This healthier take on Swedish meatballs uses lean ground turkey and chicken and plain Greek yogurt to lower fat and calories.
To get more of dietitian Amanda’s recipes and substitution tips, watch her segment, Substitute Teacher on HSTV.com.
Servings and Ingredients
|1 c. Hy-Vee no-salt-added beef broth|
|2 tbsp. Hy-Vee low-sodium Worcestershire sauce|
|1 lbs. lean ground chicken|
|1 lbs. lean ground turkey|
|½ c. Hy-Vee whole wheat breadcrumbs|
|1 ½ tsp. Hy-Vee ground allspice|
|1 tsp. Hy-Vee onion powder|
|2 Hy-Vee large eggs|
|½ tsp. Hy-Vee ground black pepper|
|3 tbsp. Hy-Vee unsalted butter, softened|
|3 tbsp. Hy-Vee all-purpose flour|
|¼ c. Hy-Vee plain Greek yogurt|
|1 tbsp. reduced-sugar red currant jelly, optional|
|Quinoa and brown rice blend , cooked, for serving|
|Fresh parsley, chopped, for garnish|
Things To Grab
- 6-quart slow cooker
- large bowl
- meat thermometer
- small bowl
- slotted spoon
Mix ground chicken and turkey, breadcrumbs, allspice, onion powder, eggs, and black pepper together in a large bowl. Shape meatballs into 1/2-inch balls (about 60 meatballs). Place meatballs into slow cooker. Cover and cook on HIGH for 2 hours, or until meatballs are cooked through (165 degrees).
Meanwhile, mash butter and flour together in a small bowl. Break into small pieces and set aside.
Transfer meatballs with a slotted spoon from the slow cooker on to a large plate; set aside. Whisk butter and flower mixture into remaining cooking liquid in slow cooker. Whisk in yogurt and red currant jelly, if desired, and whisk until well-combined.
Add meatballs back to slow cooker. Cook on HIGH, uncovered, until the sauce is thickened, about 30 minutes.
If desired, serve meatballs with sauce over cooked quinoa and brown rice blend. Garnish with chopped parsley, if desired.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 70mg
- Sodium: 110mg
- Total Carbohydrates: 5g
- Protein: 17g