Crockpot Turkey Meatballs
Ingredients
20 oz (1.3 lb) ground turkey breast 93% lean
1/4 cup whole wheat seasoned breadcrumbs {or regular breadcrumbs}
1/4 cup Reggiano Parmigiano cheese, grated {or any finely grated Parmesan cheese}
1/4 cup parsley, finely chopped {or substitute 2 teaspoons dried parsley}
1 egg
1 large clove garlic, crushed
1 teaspoon salt
1/8 teaspoon black pepper
For the sauce:
3 cloves garlic, minced
1 – 28 oz cans crushed tomatoes
2 bay leaves
salt and fresh pepper to taste
1/4 cup fresh chopped basil or parsley
Directions
Pour crushed tomatoes into the crock pot. Add garlic, bay leaf and stir.
In a large bowl, combine ground turkey, breadcrumbs, cheese, parsley, egg, garlic, salt and pepper. Using clean hands mix all the ingredients and form small meatballs.
Drop meatballs into the sauce, cover and set crock pot to low for 4 to 6 hours.
When meatballs are ready and have reached a temperature of 160 degrees F, adjust salt and pepper to taste and add fresh chopped basil or parsley.
Serve with Italian bread or over your favorite pasta.
