Whenever I think of meatballs I think of how when I worked for the ambulance company we always had meatball sandwiches on an employee's last day(obviously when they left on good terms/good reasons). I'm not much of a meatball fan because I don't like the meaty taste but these I like. Because they are turkey the flavor of the meat does not dominate the seasonings. I typically serve over pasta the first night and make meatball sandwiches for lunch the next day. I'm still dairy-free so I omitted the parmesean when I made it last, and just doubled the breadcrumbs. It was still just as good!
Crock Pot Italian Turkey Meatballs
Adapted from: Skinny Italian Turkey Meatball recipe at Skinnytaste.com
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
2 large cloves garlic, crushed
1 tsp kosher salt + fresh pepper
For the sauce:
1 tsp olive oil
4 cloves garlic, smashed
28 oz can crushed tomatoes
1 bay leaf
salt and fresh pepper to taste
1/4 cup fresh chopped basil or parsley
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.
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