Ingredients for 4 servings:
1. 1 1/2 lbs lean ground turkey
2. 1 egg
3. 1/2 teaspoon salt
4. 1/2 teaspoon ground black pepper
5. 3/4 teaspoon sodium-free seasoning or 1 teaspoon onion powder
6. 1 small tart apple, peeled and shredded
7. 1/2 cup shredded sharp cheddar cheese
8. 1/2 cup unsweetened dried cranberries
9. breadcrumbs

Directions:
1. Grease interior of slow cooker bowl.
2. In a large bowl, mix all of the ingredients. I found that this was easiest with my hands.
3. Form into meatballs, I ended up with about 24.
4. Place in the slow cooker, stacking as necessary. My 3 quart crockpot was about half-filled with meatballs.
5. Cover, turn on LOW and cook. Mine were done in 3 1/2 hrs, possibly earlier, but only a few were brown. The originator cooked hers in a 6 qt crockpot for 4 hrs on High, hers were browner than mine. If you do make these, comments on the cooking time would be very helpful. The first time I made these, I accidentally turned the crockpot on high, and five hours later i had a pot full of round cinders. Be warned!
6. I made a lemony cream sauce and served over rice. These are pale little morsels, so they work best when covered with a sauce.
7. Note; The originator is a celiac, and her recipe has no breadcrumbs. I made half without breadcrumbs, but then added a couple of spoonfuls of breadcrumbs to the rest of the meat mixture. The meatballs with the breadcrumbs kept their shape better. I would suggest using breadcrumbs.
8. Amazingly, these do not turn into a big meatloaf. The ones on the bottom, without breadcrumbs, did tend to lose their shape a bit, but the meatballs all separated from each other easily.
9. Note2: There is no liquid in this recipe, but you will end up with some broth. I used for soup.