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1. Finely mince the garlic and onion. In a large bowl combine the ground turkey, egg, breadcrumbs, milk, half of the minced garlic, half of the minced onion, half of the salt, half of the black pepper, and the Italian seasoning. Mix gently just until evenly combined.
1 lb ground turkey,
1 piece egg,
0.5 cup plain breadcrumbs,
2 tbsp milk,
2 clove garlic,
0.5 piece onion,
0.8 tsp salt,
0.4 tsp black pepper,
1 tsp dried Italian seasoning
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2. With damp hands, roll the turkey mixture into small meatballs about 1 to 1.5 inches in diameter and place them on a plate or tray in a single layer.
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3. Peel the carrots and cut them into bite-size rounds. Halve or quarter the baby potatoes so all pieces are similar in size for even cooking. Roughly chop the remaining onion.
1 piece onion,
3 piece carrot,
1.5 lb baby potato
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4. Spread the chopped onion, carrot pieces, and potato pieces in the bottom of the slow cooker in an even layer.
1 piece onion,
3 piece carrot,
1.5 lb baby potato
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5. In a bowl whisk together the chicken broth, honey, soy sauce, rice vinegar, remaining minced garlic, remaining salt, and remaining black pepper until the honey is dissolved.
2 clove garlic,
0.8 tsp salt,
0.4 tsp black pepper,
3 cup chicken broth,
0.2 cup honey,
0.2 cup low-sodium soy sauce,
1 tbsp rice vinegar
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6. Heat the olive oil in a large skillet over medium-high heat. Add the turkey meatballs in batches and brown them on all sides until lightly golden, about 5 to 7 minutes total per batch; they do not need to be cooked through. Transfer the browned meatballs on top of the vegetables in the slow cooker.
1 lb ground turkey,
2 tbsp olive oil
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7. Pour the honey-garlic broth mixture evenly over the meatballs and vegetables. Cover the slow cooker and cook on LOW for 5 to 6 hours, or on HIGH for 2.5 to 3 hours, until the potatoes and carrots are tender and the meatballs are fully cooked through.
1 lb ground turkey,
1 piece onion,
3 piece carrot,
1.5 lb baby potato,
0.2 cup honey
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8. About 15 minutes before serving, stir together the cornstarch and water in a small bowl to make a smooth slurry. Gently stir the slurry into the liquid in the slow cooker, cover again, and cook on HIGH for 10 to 15 minutes until the sauce has thickened slightly.
2 tbsp cornstarch,
2 tbsp water
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9. Taste the stew and adjust seasoning if needed. Ladle the meatballs, vegetables, and sauce into bowls and sprinkle with chopped fresh parsley before serving.
2 tbsp fresh parsley (garnish)
