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5 from 1 vote

Creamy Crock Pot Turkey Meatballs [Gluten Free]

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Calories 127kcal
Author Brenda Bennett

Ingredients

  • 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

Instructions

  • 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!

Notes

Weight Watchers PointsPlus: 3*

Nutrition

Serving: 1g | Calories: 127kcal | Carbohydrates: 6g | Protein: 11g | Fat: 6g | Cholesterol: 54mg | Sodium: 156mg | Fiber: 1g | Sugar: 1g