This healthier take on Swedish meatballs uses lean ground turkey and chicken and plain Greek yogurt to lower fat and calories.

Slow Cooker Swedish Meatballs

Add beef broth and Worcestershire sauce to 6-quart slow cooker; stir to combine.

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.