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Slow Cooker Turkey Meatballs

posted by regnisaw@yahoo.com 6 years ago



Ingredients


1 egg, beaten


1/2 c. EREWHON® - Organic Corn Flakes Cereal, crushed


2 tsp. gluten free Worcestershire sauce


2 tsp. finely shredded lemon peel


1/4 c. lemon juice


1 large carrot, finely shredded


1 lb. extra-lean ground turkey


1 lb. lean ground turkey


2 Tbs. vegetable oil


4 c. Imagine-Organic Free Range Chicken Broth


1 c. So Delicious® Coconut Milk Yogurt-Plain


1/4 c. cornstarch


2 tsp. dill weed


Directions


Place the cornflakes in a plastic bag and crush them thoroughly with a rolling pin or in a food processor. In a mixing bowl combine egg, crushed cereal, Worcestershire sauce & lemon peel. Add turkey and shredded carrot. Mix well and shape into small meatballs; brown meatballs in large skillet. Transfer meatballs to slow cooker; add broth and cook on HIGH for about 2 - 3 hours. Just before meatballs are done, combine cornstarch, yogurt, lemon juice & dill in a small mixing bowl. When meatballs are done, reserve broth in crock and transfer meatballs to a serving dish; cover and keep warm. Add yogurt mixture to crock, cook and stir until broth is thickened. Cook and stir 2 minutes more. Pour over meatballs. Serve over rice.




tags:  erewhon, meatballs, yogurt, turtle mountain, hain
 
 
 
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