Slow Cooker

Slow-Cooker Greek Meatballs, Potatoes, and Artichokes

I’m two-for-two so far since starting the “Slow-Cooker Sundays” feature again!  This is a recipe that I tried out a couple of years ago.  I remember my husband really liking it, so I decided to try it again.  The flavor is good, but I have to say, it definitely could use more sauce.  Next time I would probably double the liquids.  Also, the artichokes were definitely mushy…they almost disappeared.  I will definitely add them at the end if I make this again.  (Too bad I didn’t have my blog 2 years ago…it would have been helpful to remember these tips!)

Make the meatballs before loading up your slow-cooker…

  • Place 1 package ground turkey in a large bowl.

  • Add 1/4 teaspoon ground sage.

  • Add 1/2 teaspoon salt.

  • Mix with your hands.

  • Roll into 1 inch balls (I was able to make 18 meatballs).
  • Coat a skillet over medium-high heat with nonstick cooking spray.

  • Add the meatballs and cook until golden brown on all sides, about 6 minutes total.  (Cook the meatballs in 2 batches.  You do not want to overcrowd the pan!)

  • Add the meatballs to the bottom of the slow-cooker.

While the meatballs are cooking in your skillet…

  • Peel about 6 Yukon gold potatoes.  (Feel free to use whatever type of potato you have on hand.  If it is thin-skinned, then don’t bother peeling.)
  • Cut the potatoes into 1-inch chunks.

  • Add the potatoes to the slow-cooker with the meatballs.

  • Add 1 package (9 oz) frozen artichokes to the slow-cooker.

  • Add 1 cup turkey broth.  (The recipe called for chicken, but I had an open container of turkey in the fridge already.)

  • Add 1/2 teaspoon dried oregano and 1/4 teaspoon black pepper.

  • Cover and cook on high for 5-6 hours.

  • About 15 minutes before serving, put 1 tablespoon cornstarch into a container.

  • Add 1 tablespoon of the cooking liquid from the slowcooker.

  • Add the juice from 1/2 a lemon.

  • Stir and add the mixture to the slow-cooker.

  • Mix and and cook on low for 15 minutes.

Like I said, I would double the liquid next time and add the artichokes at the end with the cornstarch mixture to keep their integrity.  Don’t get me wrong, the flavor is great in this dish.  I just would before a little more sauce and firmer artichokes.  For just 7 PointsPlus, it’s a very yummy meal!  Enjoy!


I'm a middle school math teacher by day and a total food enthusiast by night.

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