Recipe: Crock Pot Turkey Meatballs

Recipe is from Skinny Taste with a few edits by moi from my aunt's recipe.

Ingredients

20 oz (1.3 lb) ground turkey breast 93% lean

I sadly didn't get a picture of the meatballs I made.

1/4 cup whole wheat seasoned breadcrumbs
1/4 cup Reggiano Parmigiano cheese, grated
1/4 cup parsley, finely chopped
1 egg
1 large clove garlic, crushed
1 tsp kosher salt + fresh pepper
1/2 onion chopped

For the sauce:
1 tsp olive oil
4 cloves garlic, smashed
28 oz cans crushed tomatoes
1 bay leaf
salt and fresh pepper to taste
1/4 cup fresh chopped basil or parsley
1 tbsp of oregano

Directions

In a large bowl, combine ground turkey, onion, breadcrumbs, egg, parsley, garlic and cheese. Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each.

In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.

Pour crushed tomatoes into the crock pot with bay leaf and oregano. Add garlic and oil.

Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours. When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.

Serve with ricotta, over pasta or enjoy with French bread.

Debbie's note: If you don't have 4-6 hours to spare then brown the meatballs in the olive oil and garlic mixture before adding to the crockpot. Cook on high for 2 hours.