After just one bite, my neighbor came over to ask how I made it.

There's something truly comforting about a warm plate of turkey meatballs, especially when they're simmered to perfection in a savory mushroom sauce. This dish brings together the wholesome flavors of turkey and mushrooms, creating a meal that's both hearty and satisfying. Perfect for a cozy family dinner, these slow cooker turkey meatballs are a breeze to prepare and will fill your home with a delightful aroma. Whether you're looking to impress at a potluck or simply want to treat your loved ones to a special meal, this recipe is sure to become a family favorite.

These savory turkey meatballs pair beautifully with a side of creamy mashed potatoes or buttered egg noodles, which soak up the rich mushroom sauce perfectly. A simple green salad or steamed green beans can add a fresh contrast to the meal, making it well-rounded and nutritious. For a touch of rustic charm, serve with a warm, crusty bread to mop up every last bit of the delicious sauce.

Servings: 4

1 pound ground turkey
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 tablespoons olive oil
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sliced mushrooms
1/2 cup chicken broth
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 cup heavy cream

In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Shape the mixture into small meatballs, about 1 inch in diameter.

Heat the olive oil in a skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Transfer the meatballs to the slow cooker.

In a separate bowl, whisk together the cream of mushroom soup, sliced mushrooms, chicken broth, Worcestershire sauce, and dried thyme. Pour this mixture over the meatballs in the slow cooker.

Cover and cook on low for 4-5 hours, or until the meatballs are cooked through and the sauce has thickened.

Stir in the heavy cream and cook for an additional 15 minutes.

Serve the meatballs hot, drizzled with the mushroom sauce.

For a lighter version, you can use ground chicken instead of turkey. If you have picky eaters, consider blending the mushrooms into the sauce for a smoother texture. You can also add a splash of white wine to the sauce for extra depth of flavor. For a gluten-free option, use gluten-free breadcrumbs and ensure the cream of mushroom soup is gluten-free as well.