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Slow Cooker Turkey Meatballs With Asiago Cream Sauce

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Slow Cooker Turkey Meatballs With Asiago Cream Sauce
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Makes: 4 servings adjust
See separate recipe for Turkey Meatballs. Cut meatball recipe in half for use here.

Note: Be sure to use large enough slow cooker so that meatballs fit in a single layer.



  • Turkey Meatballs, see separate recipe for turkey meatballs.

Step 1

Place prepared and cooked turkey meatballs into 5-6 quart slow cooker.


  • 8 ounces Fresh Mushrooms, sliced

Step 2

Add mushrooms to slow cooker.


  • 2 12 cups Chicken Stock
  • 1 tablespoon Cornstarch

Step 3

Whisk together the chicken stock and cornstarch. Pour over the meatballs and mushrooms.

Step 4

Cover and cook on low 3-4 hours. Note: This timing depends on the meatballs having already been cooked through when they were made. If they were only browned on the stove top then adjust this cook time to 3 hours on high or 6 hours on low. Internal meatball temperature should be at least 165 degrees.


  • 12 cup Heavy Cream
  • 12 cup Asiago Cheese, shredded

Step 5

Remove meatballs and stir in cream and asiago cheese (adding more of either to taste).

Step 6

Return meatballs to gravy in slow cooker and let simmer for another 30 minutes on high for gravy to thicken slightly.


  • Fresh Thyme, chopped (optional)
  • Fresh Parsley, chopped (optional)

Step 7

Garnish with thyme and parsley if desired. Serve with mashed potatoes or over egg noodles.
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