Photo of Greek-style slow cooker meatballs and artichokes by WW

Greek-style slow cooker meatballs and artichokes

Total Time
6 hr 20 min
20 min
6 hr
This Mediterranean-inspired main dish is brimming with a medley of tastes: savory lemon, pungent oregano and tender artichoke hearts. Best of all, you can turn the slow cooker on in the morning and return home to a deliciously cooked meal. To make the meatballs, mix the ground turkey together with the salt and sage using either your hands or a wooden spoon. One trick we found is to use a cookie scoop to scoop the meat out into the right size and then use your hands to shape them.


Cooking spray

1 spray(s)

Uncooked extra lean ground turkey breast

1 pound(s)

Table salt

½ tsp, or more to taste

Ground sage

¼ tsp, or more to taste

Uncooked new potato(es)

8 small, scrubbed, unpeeled

Frozen artichokes

9 oz, hearts

Dried oregano

½ tsp, crushed

Black pepper

¼ tsp

Canned chicken broth

1 cup(s)


1 Tbsp

Fresh lemon juice

1 Tbsp


  1. Coat a 12-inch nonstick skillet with cooking spray.
  2. 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.
  3. 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.)
  4. 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.