• 210minutes
  • 346calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs lean ground turkey

  2. 1 egg

  3. 1/2 teaspoon salt

  4. 1/2 teaspoon ground black pepper

  5. 3/4 teaspoon sodium-free seasoning or 1 teaspoon onion powder

  6. 1 small tart apple , peeled and shredded

  7. 1/2 cup shredded sharp cheddar cheese

  8. 1/2 cup unsweetened dried cranberries

  9. breadcrumbs

Instructions Jump to Ingredients ↑

  1. Grease interior of slow cooker bowl.

  2. In a large bowl, mix all of the ingredients. I found that this was easiest with my hands.

  3. Form into meatballs, I ended up with about 24.

  4. Place in the slow cooker, stacking as necessary. My 3 quart crockpot was about half-filled with meatballs.

  5. 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!

  6. I made a lemony cream sauce and served over rice.

  7. 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.

  8. 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.

  9. Note2: There is no liquid in this recipe, but you will end up with some broth. I used for soup.


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