Love Overflowing

Apple, Cheddar and Turkey Meatballs

on April 28, 2011


  • 1 1/2 pounds extra-lean ground turkey
  • 1 large egg (I used a 1/4 cup of Egg Beaters)
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 green apple, peeled and shredded
  • 1/2 cup shredded sharp cheddar
  • 1/2 cup dried unsweetened cranberries


Use a 4-quart slow cooker. In a large mixing bowl, mix the ground turkey with the egg, seasonings, apple, cheese and cranberries. I used my hands. Make golf-ball sized meatballs and place them into your stoneware. Stagger stacking. Cover and cook on low for 5-8 hours or high for 4-6 hours.

While they cook, juice will collect on the bottom of the crock, and the meatballs will begin to look bright white and slimy. Don’t be alarmed- they will continue to cook and will brown. They don’t seem to stick together in a big blob so you will be able to separate them.


One response to “Apple, Cheddar and Turkey Meatballs

  1. FitMomma says:

    Based on your recommendation, I borrowed this from the library and ended up asking for a copy for my birthday!

    I’m looking forward to making this recipe.

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