Apple, Cheddar, and Turkey Meatballs


I am in love with these meatballs! I served these yesterday as an appetizer at our pool party and they went so fast that I never even got a picture of all of them! I made 2 batches and every single meatball was devoured. People had no idea that these were made from turkey and not meat. Even the picky eaters loved these and I was so happy that I went for something so different. I will definitely make these at my next pool party! I put large toothpicks on the end of each meatball so people cook just pick one up and eat it easily.


  • 1 1/2 pounds extra-lean ground turkey
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 green apple, peeled and shredded (See tip below)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup unsweetened cranberries

Directions: Use a 4-quart slow cooker. In a large mixing bowl, mix the ground turkey with the egg, seasonings, apple, cheese, and cranberries. Make golf-size meatballs, and place into your slow cooker, stagger-stacking. The apple makes a lot of juice so don’t be surprised if the balls seem a little wet. I know that’s sounds bad probably. Cover and cook on low for 5 to 8 hours, or on high for 4 to 6 hours which is what I did. While they cook, juice will collect on the bottom of the crock pot, and the meatballs will begin to look bright white and slimy. Don’t be alarmed-they will continue to cook and will brown. I was quite surprised that they didn’t all clump together, they actually separated very easily.

Little Debbie’s Tip: Shredding an apple is no easy task I must say. If you have a really good grater than you will be fine, but washing the apple just makes it very hard to shred no matter what kind of grater you have. I got a little frustrated half way thru and just started chopping the apple into tiny pieces.

Credit: Stephanie O’dea (Cook It Fast, Make It Slow)


One thought on “Apple, Cheddar, and Turkey Meatballs

  1. Pingback: 4th of July Recipes « Little Debbie's Kitchen

Comments are closed.