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The Colorful Plate
Entrees

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Crockpot Turkey Meatballs

 Submitted by: Michelle Hostetler
John and Mary Pappajohn
Clinical Cancer Center, Chemotherapy
Source: The Internet–recipe site
for crockpot cooking

1 cup barbecue sauce (your favorite) 2 Tablespoons milk
10 ounces apple jelly 1/4 teaspoon garlic powder
1 Tablespoon vinegar 1/4 teaspoon salt
2 Tablespoons tapioca (to thicken sauce if desired) 1/4 teaspoon onion powder
1 egg, beaten 1 pound turkey breast, skinless, ground*
1/4 cup seasoned breadcrumbs Non-stick vegetable spray
  1. In 4-quart crockery cooker: stir together barbecue sauce, jelly, tapioca and vinegar. Cover; cook on high heat setting while preparing meatballs.
  2. In a large bowl combine egg, breadcrumbs, milk, garlic powder, salt, and onion powder. Add ground turkey and mix well. Shape into 1/2 to 3/4-inch meatballs. Spray a 12-inch nonstick skillet; add meatballs and brown on all sides over medium heat. Drain meatballs.
  3. Add meatballs to crockpot; stir gently. Cover and cook on high for 1-1/2-2 hours.
Serves: 8 Nutrition Facts
Calories: 236 Saturated Fat: 1 gm
Carbohydrate: 34 gm Fiber: 0.6 gm
Cholesterol: 57 mg Protein: 14 gm
Fat: 5 gm Sodium: 460 mg
* When using commercially ground turkey, the nutrition facts should indicate 2 grams of fat or less per ounce. If you grind your own turkey or have the butcher grind it for you, use skinless turkey breast.

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