Crock Pot Turkey Meatballs
Ingredients
The meatballs
-
⅓
cup
non-fat milk
-
3
large
eggs
-
20
ounces
93% lean ground turkey
-
12
ounces
sweet Italian turkey sausage
-
¾
cup
Italian breadcrumbs
-
2
tablespoons
Italian breadcrumbs
-
¼
cup
freshly grated Parmesan, pecorino, or asiago cheese
-
¼
cup
finely chopped fresh parsley
-
1 ½
teaspoons
kosher salt
-
½
teaspoon
ground black pepper
-
½
teaspoon
garlic powder
The sauce
-
2
jars
prepared tomato pasta sauce (24 ounce jars)
For serving
-
as needed
prepared whole wheat pasta, sub-style buns, polenta, or enjoy alone as an appetizer
Instructions
- Preheat the oven to 450°F and prepare baking sheets.
- In a large bowl, whisk together milk and eggs, then add ground turkey, turkey sausage, breadcrumbs, cheese, parsley, salt, pepper, and garlic powder. Mix gently.
- Shape the mixture into 1 ½-inch meatballs and arrange on the baking sheets.
- Bake the meatballs for 3 minutes, flip them, and bake for another 3 minutes until lightly browned.
- Coat a slow cooker with cooking spray, layer half the meatballs, pour on half the sauce, then add the remaining meatballs and sauce.
- Cover and cook on high for 2 hours or low for 4 hours until cooked through.
Nutrition Facts (estimated)
Servings
38 meatballs
Calories
65
Total fat
3g
Total carbohydrates
4g
Total protein
6g
Sodium
234mg
Cholesterol
34mg
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