Crockpot Turkey Meatballs


Happy Monday!

I wanted to share a recipe I made a couple of weeks ago. We were hosting a surprise 21st birthday party for my daughter’s boyfriend. I needed to make something I could put in the crockpot BUT it also needed to be gluten-free. I saw this recipe on Sallysbakingaddiction.com and knew I could sub out the 2/3 cup panko and it would be perfect! I needed to find something that was gluten-free but that wasn’t heavy or would take away from the taste and texture of the original recipe. I decided on Food Should Taste Good’s All Natural Multigrain Tortilla Chips. I pulsed them in the food processor until I had the same texture as panko. They worked perfectly! THe dish was  a big hit, everyone loved them!

This would be a great meal on those nights that can get overloaded during the busy school year. I made it for dinner for my family last week (and I chose to do the gluten-free version.) I served Seeds of Change’s Certified Organic Quinoa and Brown Rice with garlic, and a simple salad with fresh veggies out of my garden.

Below is the original posting on http://www.sallysbakingaddition.com.

Enjoy and Happy Cooking,

Vonnie

This is my favorite recipe for classic crockpot turkey meatballs. They’re spiced just right, incredibly tender, filled with tons of flavor, and there’s hardly any work involved.

Yield: about 25 medium-size meatballs

prep time: 35 MINUTES

total time: 6 HOURS 35 MINUTES

This is my favorite recipe for classic crockpot turkey meatballs. They're spiced just right, incredibly tender, filled with tons of flavor, and there's hardly any work involved.

Ingredients:

  • 1 large egg
  • 1 pound 97-98% lean ground turkey*
  • 1 pound 92-93% lean ground turkey*
  • 2/3 cup (40g) Panko*
  • 3 Tablespoons (45ml) olive oil
  • 1/4 cup (22g) grated parmesan cheese
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large onion sweet onion, sliced
  • two 28-ounce cans crushed tomatoes
  • chopped fresh basil for serving, optional

Directions:

1) Beat the egg in a large mixing bowl. Add the ground turkey, Panko, 2 Tablespoons olive oil, parmesan, garlic, oregano, basil, salt, and pepper in a large bowl. Mix everything up just so the ingredients are combined – avoid overmixing. Roll into desired size balls – mine were slightly larger than a golf ball. Some people prefer them larger, some prefer them smaller. Place all rolled meatballs on a large baking sheet.

2) Place onion slices in the bottom of the crockpot, topped with 1 can of crushed tomatoes.

3) Coat a large skillet with remaining Tablespoon of olive oil and bring to medium-high heat. Lightly brown the meatballs (only 6-8 meatballs at a time) for about 1 minute on each side. Do not skip this step – read above for why. Layer the meatballs into the crockpot as you’re browning each batch. Once all browned meatballs have been added to the crockpot, pour remaining can of tomatoes on top.

4) Cover and cook on low for 6-6.5 hours. Serve with pasta, as meatball subs, plain, etc. No matter how I serve them, I always top with a little chopped fresh basil. Store leftovers covered tightly in the refrigerator for up to 1 week.

Turkey Vegetable Soup with Stuffing Dumplings


I came across this recipe for a hearty soup a few years ago and fell instantly in love. It is a wonderful way to use up your Thanksgiving leftovers. I always make a little extra, just so I can make this after I have spent the day fighting the crowds!

Enjoy and Happy Cooking~                                                                  

Vonnie                                                                                                                      

Ingredients:

Carcass form one 12-14 pound roasted turkey, picked clean

4 peeled carrots, 2 coarsely chopped and 2 sliced

4 stalks celery, 2 coarsely chopped and 2 sliced

6 garlic cloves, 4 smashed and 2 chopped

1 bay leaf

10 whole black peppercorns

1 tablespoon extra-virgin olive oil

2 large eggs

6 tablespoons flour, plus more as needed

1/2 teaspoon salt, plus more as needed

Freshly ground black pepper, to taste

2 cups leftover stuffing

2 sprigs fresh thyme

2 cups shredded leftover turkey meat

1 cup leftover corn kernels

Directions:

Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10-12 cups broth.

Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.

Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.

Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.

Note: Moistness of stuffing can vary; if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling.

Strawberry Turkey Salad


The summer night is like a perfection of thought. ~Wallace Stevens            

This salad will be the perfect accompaniment to your summer evening.
It’s light, but very satisfying.  If you don’t have turkey, use chicken or pork.  It will be equally as tasty!!
Add nice glass of sun tea or your favorite white wine and I guarantee a dinner that will be the highlight of your day.  Enjoy this while you watch the sunset!

PS… Last summer I entered this into a local recipe contest and WON!  I got a great chop-chop board as my prize.  Trust me when I say if you serve your family and friends this for dinner you will be a winner too!
Enjoy and Happy Cooking,
Vonnie                                                                                                                  

Ingredients:


6 TBSP Mango chutney
1/2 cup plain yogurt
2 tsp. fresh lime juice
1 pkg. Romaine Lettuce, chopped
…8 oz. turkey breast, chopped
2 pt. strawberries, sliced
1 cup  red grapes
3/4 cup  celery, sliced
1/2 cup  red onion, chopped
fresh mint leaves (optional)                                                                                                                                   

Directions:

1. For dressing, in a bowl whisk together chutney, yogurt, and lime juice.
2. In a large bowl combine, lettuce, grapes, celery, and red onions.  Fill 4 plates with lettuce mixture.
3. Top lettuce mixture with turkey and strawberries. Drizzle with dressing. Top with fresh mint if desired.