Slow Cooker Turkey Meatballs

Ingredients

  • 1 lb. raw 93% lean ground turkey
  • ½ tsp. sea salt or Himalayan salt, divided use
  • ½ tsp. ground black pepper
  • 1 large egg, lightly beaten
  • ½ cup whole-grain panko (Japanese-style breadcrumbs)
  • 2 cloves garlic, finely chopped
  • 2 Tbsp. fresh parsley, finely chopped 
  • 2 Tbsp. grated Parmesan cheese
  • 2 tsp. olive oil
  • 1 medium onion, chopped
  • 1 (28-oz.) can crushed whole tomatoes
  • 1 tsp. dried oregano leaves

Instructions

  1. Combine turkey, ¼ tsp. salt, pepper, egg, breadcrumbs, garlic, parsley, and cheese in a large bowl; mix well with clean hands.
  2. Roll mixture into eighteen 1½-inch meatballs. Set aside.
  3. Heat oil in large nonstick skillet over medium-high heat.
  4. Add half of meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned on each side. Place browned meatballs in a 3-quart slow cooker.
  5. Repeat with the remaining meatballs. Set aside.
  6. Add onion to same skillet; cook, over medium-high heat, for 4 to 6 minutes, or until onion is translucent.
  7. Top meatballs with cooked onion, tomatoes, oregano, and remaining ¼ tsp. salt; cook, covered, on low temperature for 5 to 6 hours, stirring once or twice.

Moira Kucaba

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