Crock pots, slow cookers, whatever name you prefer are the key to when a busy day ahead prevents you from coming home to cook for the family. Having the main entree in a crock pot so you just have to worry about sides with it equals less stress on you!
This recipe is a simple adaption from my Creamy Crock Pot Meatballs using beef and some whole wheat flour as well. They taste just as good using turkey!
The is a family favorite in my house with some gluten free brown rice pasta under there. I served myself one here for lunch as they are hefty and large, but for dinner at lease 2 or 3 would be perfect.
*If you’re looking for my original beef meatball recipe in the crock pot, here it is: Creamy Crock Pot Meatballs.
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Creamy Crock Pot Turkey Meatballs [Gluten Free]
- 2 pounds lean ground turkey
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup rolled oats gluten free
- 2 tablespoons Italian seasonings
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon minced garlic
- 2 cups low sodium chicken broth
- 1 cup lite sour cream
- 1/2 cup gluten free flour I used King Arthur
- optional fresh, chopped parsley
Mix together the first 8 ingredients in a bowl.
Make 20 meatballs and set aside. In another bowl stir together sour cream and broth and pour half of that mixture on the bottom of your crock pot.
Reserve the rest of the broth mixture in the refrigerator until the last hour of cooking.
Cook on high for 3-4 hours or on low for 7-8 hours until meatballs are cooked through.
Add flour to the reserved broth mixture in a sauce pan over medium heat until the sauce thickens.
Pour this over the meatballs and cook an additional 1/2-1 hour.
Sprinkle with some fresh parsley and enjoy over pasta!
Weight Watchers PointsPlus: 3*