Crock Pot Greek-Style Meatballs And Artichokes Recipe

ingredients

non-stick cooking spray
1 pound uncooked ground turkey breast
1/2 teaspoon table salt, or more to taste
1/4 teaspoon ground sage, or more to taste
8 small uncooked new potatoes, scrubbed, unpeeled
9 ounces frozen artichoke hearts
1/2 teaspoon dried oregano, crushed
1/4 teaspoon black pepper
1 cup canned chicken broth
1 tablespoon cornstarch
1 tablespoon fresh lemon juice

directions

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.

nutrition data

270 calories, 6 grams fat, 35 grams carbohydrates, 21 grams protein per serving.

reviews & comments

Amyd REVIEW:
June 23, 2014

I followed the recipe to the letter and the potatoes didn't cook at all. The recipe says to put the meatballs in the crockpot first. Maybe you should change it to put the potatoes in first so they're resting in the liquid?
mgmarcks REVIEW:
April 21, 2008

Pretty tasty, but not Greek as far as I can tell. I used rice instead of potato, though.

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