Thursday, January 26, 2012

Crock Pot Italian Turkey Meatballs

    Having two children under the age of 2 is no joke. On days that I have both boys by myself, my only option for dinner is something made in the crock pot. These meatballs and sauce were absolutely delicious. So delicious in fact, I ate them for breakfast the next day. Don't judge!

  • 20 oz (1.3 lb) ground turkey 
  • 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
  • 1 bay leaf
  • salt and fresh pepper to taste

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.

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