Slow Cooker BBQ Turkey Meatballs
Ingredients
The meatballs
-
1
large
egg
-
2
pounds
92-97% lean ground turkey
-
⅔
cup
Panko breadcrumbs
-
3
cloves
garlic, finely chopped
-
2
teaspoons
dried oregano
-
1 ½
teaspoons
salt
-
1
teaspoon
smoked paprika
-
1
teaspoon
fresh ground black pepper
The sauce
-
1
large
sweet onion, sliced
-
1 ¾
cups
BBQ sauce
-
½
cup
store-bought Italian dressing
-
1
tablespoon
olive oil
Instructions
- Beat the egg in a large mixing bowl and mix in the ground turkey, Panko, garlic, oregano, salt, paprika, and pepper until combined.
- Roll the mixture into balls, about 1.5 tablespoons each, and place them on a baking sheet.
- Place onion slices in the bottom of the slow cooker, then top with half of the BBQ sauce and half of the Italian dressing.
- Heat olive oil in a skillet over medium-high heat and brown the meatballs in batches for about 1 minute on each side.
- Layer the browned meatballs into the slow cooker, then pour the remaining BBQ sauce and Italian dressing on top.
- Cover and cook on low for 5 hours or on high for 3 hours.
- Serve warm with sauce and onions.
Nutrition Facts (estimated)
Servings
25 meatballs
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
You might also like