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1. In
a large bowl combine eggs, bread crumbs, onion ,celery, 2 T parsley, pepper,
and garlic powder. Add ground turkey and mix well. shape into 1
1/2 inch balls.
2. In
a large skillet brown meatballs, half at a time, in hot oil. If
necessary add additional oil. Drain meatballs. Transfer to a 3
1/2 or 4 quart crockery cooker.
3. In
a bowl combine soup, water, gravy mix, lemon peel, thyme, and bay leaf.
Pour over meatballs.
4.
Cover; cook on low-heat setting for 6 to 8 hours or on high -heat setting
for 3 to 4 hours. Discard bay leaf. Serve wit mashed potatoes or
noodles. sprinkle with additional snipped fresh parsley.
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