Slow Cooker Italian Turkey Meatballs

I love turkey mince as an alternative to our usual chicken mince. It is lower in fat and has more flavour. This recipe appealed because of how easy it was to make, and the potential to make part of it ahead of time.

I used a frozen cube of pesto as additional flavour. I'd use two next time.

Next time I make it I'm going to make a double batch of the meat balls and freeze half for another meal.

The cooking time for my slow cooker was about 4 hours on low.
I served the meatballs over pasta and with vegetables and lots of grated parmesan cheese.
It went down well with all of the family. this one is a make again and will probably become a regular in our home.



This recipe comes from a website called 'Skinny Taste'

Slow Cooker Italian Turkey Meatballs
Adapted from my stove top Skinny Italian Turkey Meatball recipe.

Ingredients:

• 20 oz (1.3 lb) ground turkey breast 93% lean (I used about 700g)
• 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 and fresh pepper to taste
• 1/4 cup fresh chopped basil or parsley

At the start of cooking.

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.

Makes about 24 meatballs, 2 tbsp each.
Serve with ricotta, over pasta or enjoy with French bread.