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© Meredith Corporation. All rights reserved. Used with permission.
(about 10 1/2 cups)
In a medium bowl, stir together egg, oats, 2 tablespoons onion, cilantro, chili powder, oregano and salt. Gently mix in the ground turkey. Shape meat mixture into 32 (about 1-inch) small meatballs. Brown meatballs, in two batches, in a large nonstick skillet over medium heat; set aside.
In a 4- to 5-quart slow cooker, stir together broth, tomatoes, zucchini, water, the remaining 1/2 cup onion, carrot, garlic, paprika and chipotle chile powder.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. If using Low, turn to High. Stir in rice. Cover and cook for 30 minutes more or until rice is tender. Garnish with cilantro.