TURKEY MEATBALLS AND GRAVY

 

2 eggs, beaten

3/4 cup seasoned bread crumbs
1/2 cup chopped onion
1/2 cup finely chopped celery
2 tbsp chopped parsley
1/2 tsp poultry seasoning
1/4 tsp black pepper
1/8 tsp garlic powder
2 lbs lean ground turkey
2 tsp canola or olive oil

In a large bowl, combine the first 8 ingredients; add turkey and mix well. Shape mixture into 1-inch diameter balls.

Heat oil in a large skillet, add meatballs and cook until browned. Drain well and transfer to a slow cooker.

Gravy:
1 regular can cream of mushroom soup, undiluted
1 cup water
1 envelope turkey gravy mix
1/2 tsp shredded lemon peel
1/4 cup dried thyme
1 bay leaf

In a bowl, combine all ingredients; pour over the meatballs in the cooker. Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours. Discard bay leaf before serving.

Serving advice: Serve over hot buttered noodles or mashed potatoes.

Yield: 8 servings

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