Slow Cooker Turkey Meatballs

Hey there!

I’ve got a new recipe for you!

It’s a slow cooker recipe because let’s face it–

in this heat, who wants to turn on the oven?

This recipe is a little more time consuming than my other

slow cooker recipes, but I think it’s worth it!
The tasty turkey goes great with the sweet pineapple sauce.
I can already tell it’s going to be a family favorite. 🙂

You will need the following:

-1 lb. lean ground turkey

-2 Tbsp. finely chopped onion

-2 garlic cloves, finely chopped

-1 tsp. grated fresh ginger

-1 large egg, beaten

-1/4 cup panko

-1/2 tsp. salt

-1 Tbsp. vegetable oil

-1 red bell pepper, seeded and diced

-1/4 cup rice vinegar

-2 Tbsp. soy sauce

-2 Tbsp. brown sugar

-1/4 tsp. crushed red pepper

-2 Tbsp. cornstarch

-1 20-oz. can pineapple chunks (reserve some juice)

Grab a medium sized bowl and mix the following ingredients: turkey, onion, garlic, ginger, egg, panko, and salt. Doesn’t that look pretty? Not so much–so change that by shaping the meat into 1 1/2-inch meatballs.

Warm your vegetable oil in a skillet over medium-high heat. Cook all your meatballs, turning, until brown. Should take about 8 minutes.

Transfer the meatballs to slow cooker and then sprinkle your red bell pepper on top.

In a small bowl, whisk together the following ingredients: rice vinegar, soy sauce, brown sugar, cornstarch and just a little sprinkle of crushed red pepper. Pour this over the meatballs.

Cover your slow cooker and cook on low for 5 to 7 hours. (I checked mine after about 4 hours and it was already for the next step–slow cookers do seem to vary.)

During the last 30 minutes of cooking, stir in the pineapple and reserved juices.

I thought this tasty dish would be great over some steamed white rice.

And you know what? It was!

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