Empty My Fridge
Slow Cooker Turkey Meatballs
Ingredients
- Ground turkey2 lb
- Egg1
- Breadcrumb⅔ cups
- Extra virgin olive oil2 tbsp
- Parmesan cheese · grated⅓ cups
- Garlic · minced5 cloves
- Oregano · dried2 tsp
- Basil · dried, chopped2 tsp
- Thyme · dried1 tsp
- Salt1
- Black pepper · ground¼ tsp
- Onion · chopped¾ cups
- 28-ounce cans crushed tomatoes2
- Tomato paste1
- Chili flake · crushed flakes½ tsp
- Bay leaf2
Instructions
- In a large bowl, mix all the meatball ingredients with a spoon or spatula until just combined. Don't overmix.
- Shape the mixture into balls about 2 tablespoons (30–35 g) each, placing them on a parchment-lined tray. Make about 30 to 34 meatballs and set aside.
- Grease a 4-quart or larger slow cooker. Put the onions in, pour in 1 can of crushed tomatoes, then add the tomato paste and garlic and stir gently.
- Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Brown the meatballs in batches for about 1 minute per side, then transfer them to the slow cooker.
- Pour the remaining can of crushed tomatoes over the meatballs, then add the red pepper flakes and bay leaves.
- Cover and cook on low for 6 to 7 hours, or on high for about 4 hours. Remove and discard the bay leaves.
- Serve warm with the sauce over pasta, in a sub roll or on its own, topped with basil, parsley or parmesan if you like.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
More recipes with
GarlicOnionEggCheeseTomatoParmesan cheeseTomato pasteBreadcrumb
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