Greek-style slow cooker meatballs and artichokes
Uncooked extra lean ground turkey breast
½ tsp, or more to taste
¼ tsp, or more to taste
Uncooked new potato(es)
8 small, scrubbed, unpeeled
9 oz, hearts
½ tsp, crushed
Canned chicken broth
Fresh lemon juice
- Coat a 12-inch nonstick skillet with cooking spray.
- Season turkey with salt and sage; shape into 1-inch balls. Add turkey to skillet and brown on all sides, about 3 to 5 minutes; remove and place in 4- to 5-quart slow cooker.
- Add potatoes, frozen artichoke hearts, oregano, pepper and broth; cover and cook on high heat for 5 to 6 hours. (Note: When layering the ingredients in your slow cooker, arrange the artichoke hearts near the top so they don’t overcook. Do not thaw the artichokes first. Or, add the artichokes toward the end of the cooking process if you prefer a firmer texture.)
- About 15 minutes before serving, spoon cornstarch into a cup. Add 1 tablespoon of the slow cooker liquid and lemon juice; stir well. Stir into slow cooker, cover and cook on low heat for 15 minutes more. Yields about 1 2/3 cups per serving.