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Crock Pot Turkey Meatballs and Gravy




Source of Recipe


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List of Ingredients




2 beaten eggs
3/4 cup fine dry seasoned bread crumbs
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 TB chopped fresh parsley
1/4 tsp. ground black pepper
1/8 tsp. garlic powder
2 lb. ground raw turkey
2 TB cooking oil
1 can (10-3/4 oz.) can reduced sodium condensed cream of mushroom soup,
undiluted
1 cup water
1 env. (15/16 oz.) envelope turkey gravy mix
1/2 tsp. finely shredded lemon peel
1/2 tsp. dried thyme, crushed
1 bay leaf
Hot cooked mashed potatoes or buttered noodles
Chopped fresh parsley (optional)

Recipe



In a large bowl combine eggs, bread crumbs, onion, celery, 2
tablespoons
parsley, pepper, and garlic powder. Add ground turkey and mix well.
Shape into
1-1/2" balls.

In a large skillet brown meatballs, half at a time, in hot oil. If
necessary
add additional oil. Drain meatballs. Transfer to a 3-1/2 or 4 quart
crock
pot/slow cooker.

In a bowl combine soup, water, gravy mix, lemon peel, thyme, and bay
leaf.
Pour over meatballs.

Cover; cook on LOW heat setting for 6 to 8 hours OR on HUGH heat
setting for
3 to 4 hours. Discard bay leaf. Serve with mashed potatoes or noodles.
Sprinkle with additional snipped fresh parsley.

Makes: 6 to 8 servings