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Crock Pot Italian Turkey Meatballs
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Yield: about 24 meatballs, 2 tbsp each.
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| Italian Turkey Meatball recipe. Servings: 6 • Size: 4 meatballs with sauce • Old Points: 5 pt • Points+: 5 pts Calories: 200.4 • Fat: 8.1 g • Carbs: 12.6 • Fiber: 0.6 • Protein: 17.3 g • Sugar: 4.4 Sodium: 427.5 mg Ingredients: | |
| 20 oz (1.3 lb) | ground turkey breast 93% lean |
| 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 | |
| For the sauce: | |
| 1 tsp | olive oil |
| 4 cloves | garlic, smashed |
| 28 oz cans | crushed tomatoes, (I like Tuttorosso) |
| 1 | bay leaf |
| salt | |
| fresh pepper to taste | |
| 1/4 cup | fresh chopped basil |
| parsley, alternative | |
Directions:
In a large bowl, combine ground turkey, 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. 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.
Makes about 24 meatballs, 2 tbsp each.
Recipe uploaded with Shop'NCook for iPhone.
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