(from kylerhea’s recipe box)

Ideal size slow-cooker: 4-quart

Source: Fix-It and Forget-It Lightly Cookbook

Serves 4 people

Categories: crockpot, gr turkey, main dish, slow-cooker


  • 3 slices bread, cubed
  • 1 cup evaporated skim milk, divided
  • 1 Tbs butter
  • 1/4 cup shallots, minced
  • 1/2 lb ground turkey
  • 1 egg, slightly beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup, plus 2 Tbs flour
  • 1 cup chicken broth
  • 1 Tbs Worcestershire sauce


  1. In a mixing bowl, toss bread cuts and 1/2 cup milk. Let stand 5 minutes.

  2. In a skillet, melt butter. Add shallots and cook 2 minutes over medium heat.

  3. Add shallots, meat, egg, salt and pepper, to bread and milk mixture.

  4. Mix well; then shape into equal-sized balls.

  5. Place 1/4 cup flour on waxed paper. ?Roll meatballs in flour, coating evenly.

  6. Place meatballs in slow cooker. Add chicken broth and Worcestershire sauce.

  7. Cover. Cook on low 4-6 hours.

  8. Mix remaining 2 Tbs four with remaining 1/2 cup milk (and a small amount of water if desired) until smooth. Cover and cook on high for 10 minutes, or until juices are thickened.

  9. Stir meatballs back into sauce and heat through. Serve over noodles or rice.

Email to a friend | Print this recipe | Back