Recipe by duonyte
I adapted this recipe from one I found on the A Year of Slow Cooking blog. It works remarkably well, with the meatballs even getting a little brown, at least the ones on top. My no-salt seasoning contained onion powder, garlic powder, and other things. I found it to be a bit spicy, and might reduce the quantity next time, or use rosemary or Italian herbs. Please pay attention to comment on how long to cook. The originator suggested you can double or even triple the recipe, but I have not tried that.
Top Review by Nif
Sometimes I regret using ground turkey because it just doesn't taste as good as ground beef. This time was an exception. These were so moist going into the crockpot that I didn't think they would stick together as meatballs but they did! The flavour of these was really nice, maybe use a little more seasoning next time. I think that I would prefer them done in a pan or in the oven because they were a little anemic. It probably didn't help that I served them with rice and cauliflower - ha ha ha! Made for Rookie Recipe tag game. Thanks duonyte! :)
- 1 1⁄2 lbs lean ground turkey
- 1 egg
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 3⁄4 teaspoon sodium-free seasoning or 1 teaspoon onion powder
- 1 small tart apple, peeled and shredded
- 1⁄2 cup shredded sharp cheddar cheese
- 1⁄2 cup unsweetened dried cranberries (optional)
- breadcrumbs (optional)
Directions See How It's Made
- Grease interior of slow cooker bowl.
- In a large bowl, mix all of the ingredients. I found that this was easiest with my hands.
- Form into meatballs, I ended up with about 24.
- Place in the slow cooker, stacking as necessary. My 3 quart crockpot was about half-filled with meatballs.
- Cover, turn on LOW and cook. Mine were done in 3 1/2 hrs, possibly earlier, but only a few were brown. The originator cooked hers in a 6 qt crockpot for 4 hrs on High, hers were browner than mine. If you do make these, comments on the cooking time would be very helpful. The first time I made these, I accidentally turned the crockpot on high, and five hours later i had a pot full of round cinders. Be warned!
- I made a lemony cream sauce and served over rice. These are pale little morsels, so they work best when covered with a sauce.
- Note; The originator is a celiac, and her recipe has no breadcrumbs. I made half without breadcrumbs, but then added a couple of spoonfuls of breadcrumbs to the rest of the meat mixture. The meatballs with the breadcrumbs kept their shape better. I would suggest using breadcrumbs.
- Amazingly, these do not turn into a big meatloaf. The ones on the bottom, without breadcrumbs, did tend to lose their shape a bit, but the meatballs all separated from each other easily.
- Note2: There is no liquid in this recipe, but you will end up with some broth. I used for soup.