Slow Cooker Turkey Meatballs
Ingredients
The meatballs
-
2
lbs
93% lean ground turkey
-
1
large
egg
-
⅔
cup
panko breadcrumbs
-
2
Tablespoons
extra virgin olive oil
-
⅓
cup
freshly grated parmesan cheese
-
3
cloves
garlic, minced
-
2
teaspoons
dried oregano
-
2
teaspoons
dried basil
-
1
teaspoon
dried thyme
-
1½
teaspoons
salt
-
¼
teaspoon
freshly ground pepper
The sauce
-
¾
cup
chopped sweet onion
-
2
28-ounce cans
crushed tomatoes
-
1
6-ounce can
tomato paste
-
2
cloves
garlic, minced
-
½
teaspoon
crushed red pepper flakes
-
2
bay leaves
bay leaves
-
optional
chopped basil, parsley, and/or fresh parmesan cheese
Instructions
- Mix all the meatball ingredients in a large bowl until just combined.
- Roll the mixture into balls about 2 Tablespoons in size and place on a baking sheet.
- Grease the slow cooker and layer the onions, one can of crushed tomatoes, tomato paste, and garlic at the bottom.
- Heat olive oil in a skillet and sear the meatballs until browned on all sides.
- Transfer the seared meatballs to the slow cooker and pour the remaining crushed tomatoes on top.
- Add crushed red pepper flakes and bay leaves, then cover and cook on low for 6-7 hours or high for about 4 hours.
- Remove bay leaves before serving and enjoy with pasta or in a sub roll.
Nutrition Facts (estimated)
Servings
30-34 meatballs
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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