Earlier this year I acquired a small slow cooker from my mom, but it just sat in the kitchen for many months. Eventually I decided to get experimental with making meatballs, and it turned out quite well, especially after a few iterations and tweaks. Here is my approximate recipe for anyone who would like to try replicating or improving on them. Keep in mind that I’m not all that highly experienced in the kitchen. If anything seems off or less than ideal, feel free to adjust; I’m sure I didn’t get it perfect, but merely close enough.
- 1 pound ground turkey breast, 99% lean
- 1 egg
- 1 cup bread crumbs
- 3 tbsps olive oil*
- 1/4 cup finely diced onion
- 1/2 cup finely diced mushroom
- 1/2 cup finely diced tomato
- 1/2 chopped pineapple
- 1 cup barbecue sauce**
- 1 cup tomato sauce**
*to compensate for extra-lean meat
**adjust as desired for flavor and sauciness
- 1 cup flour
- 1/2 tsp baking soda***
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp margarine
- 1 tsp lemon juice***
- 1/2 cup milk
***substitute for 2 tsps baking powder
- Break egg in bowl and scramble.
- Mix in ground turkey, bread crumbs, olive oil, onion, mushroom, tomato, and 1/2 cup of barbecue and/or tomato sauce.
- Form into 14 meatballs (about 1 and 1/4 inch in diameter each) and place in slow cooker, along with evenly distributed pineapple and remaining 1 1/2 cup barbecue and tomato sauce.
- Mix dry dumpling ingredients in bowl.
- Mix liquid dumpling ingredients separately.
- Cut the margarine into the dry ingredients.
- Quickly mix the liquid ingredients in with the dry ingredients.
- Form into five dumplings and place on top of the meatballs.
- Cook on low for 5 to 6 hours.
Can be served with pasta, rice, or whatever other dishes you would like.