SLOW COOKER TURKEY MEATBALLS IN TOMATO SAUCE
These slow cooker turkey meatballs in tomato sauce are a great alternative to traditional beef meatballs. Can be served over pasta or make meatball sandwiches with sauteed onions and peppers with melted Italian cheese over the top. Fantastic!
Provided by Cheryl
Categories World Cuisine Recipes European Italian
Time 4h25m
Yield 6
Number Of Ingredients 10
Steps:
- Saute onion and Italian dressing in a small saute pan over medium heat for 5 minutes. Remove from heat and let cool slightly, about 5 minutes.
- Combine turkey, bread crumbs, garlic, sauteed onions, Italian seasoning, salt, and pepper in a bowl; mix well.
- Combine diced tomatoes and marinara in a second bowl; set aside.
- Form 1/2 of the turkey mixture into 1 1/2-inch meatballs and layer them in the bottom of a slow cooker. Pour 1/2 of the tomato mixture over the meatballs. Form the remaining turkey mixture into meatballs and layer with remaining tomato mixture.
- Cover and cook until no longer pink in the centers, about 4 hours on High, or 8 hours on Low.
Nutrition Facts : Calories 415.2 calories, Carbohydrate 41.1 g, Cholesterol 86.5 mg, Fat 14.1 g, Fiber 6.4 g, Protein 29.8 g, SaturatedFat 3.5 g, Sodium 1281.2 mg, Sugar 16.1 g
EASY CROCKPOT TURKEY MEATBALLS
These Crockpot Turkey Meatballs combine ground turkey with fresh spinach, basil and marinara for an easy-prep gluten-free, dairy-free, paleo and whole30 friendly recipe!
Provided by Robyn Downs
Categories Main Course
Time 8h15m
Number Of Ingredients 10
Steps:
- Grate the onion using the large holes of a box grater over a large bowl. You should end up with about ¼ cup.
- Chop the spinach and basil into very small pieces. Alternatively you can add the onion, basil, and spinach to a food processor and pulse until finely chopped but not pureed.
- To the same bowl, add the nutritional yeast, garlic powder, and salt, stirring to combine. Add the turkey and stir again, until all the ingredients are well incorporated.
- Add the olive oil to the base of a 6-quart slow cooker, spreading it around until the bottom is well coated.
- Using a small, 1.6-inch cookie scoop, scoop the turkey mixture into a single layer into the base of the slow cooker. Gentle scoop any remaining mixture on top, creating a second layer. If you don't have a cookie scoop, you can use a large soup spoon instead. Ground turkey is very sticky, so trying to roll them into balls by hand will likely result in a mess, so use the scoop or spoon method for best results.
- Pour the marinara sauce over the meatballs. Do not stir.
- Cover and cook on high for 4 hours or low for 6-8. Uncover and gently stir to separate the meatballs.
- Serve over pasta, spaghetti squash, or with crusty bread, topped with fresh basil, parmesan (traditional or dairy-free), and red pepper flakes if desired.
Nutrition Facts : Calories 42 kcal, Carbohydrate 2 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 14 mg, Sodium 261 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CROCKPOT TURKEY MEATBALLS
This is my favorite recipe for classic crockpot turkey meatballs. They're spiced just right, incredibly tender, filled with tons of flavor, and there's hardly any work involved.
Provided by Noel8662
Categories European
Time 7h5m
Yield 25 Meatballs, 5 serving(s)
Number Of Ingredients 12
Steps:
- Beat the egg in a large mixing bowl. Add the ground turkey, breadcrumbs, 1 Tablespoons olive oil, parmesan, garlic, oregano, basil, salt, and pepper in a large bowl. Mix everything up just so the ingredients are combined - avoid overmixing. Roll into desired size balls - mine were slightly larger than a golfball. Some people prefer them larger, some prefer them smaller. Place all rolled meatballs on a large baking sheet.
- Place onion slices in the bottom of the crockpot, topped with 1/2 can of crushed tomatoes.
- Coat a large skillet with remaining 1/2 Tablespoon of olive oil and bring to medium-high heat. Lightly brown the meatballs (only 6-8 meatballs at a time) for about 1 minute on each side. Do not skip this step - read above for why. Layer the meatballs into the crockpot as you're browning each batch. Once all browned meatballs have been added to the crockpot, pour remaining can of tomatoes on top.
- Cover and cook on low for 6-6.5 hours. Serve with pasta, as meatball subs, plain, etc. No matter how I serve them, I always top with a little chopped fresh basil. Store leftovers covered tightly in the refrigerator for up to 1 week.
Nutrition Facts : Calories 283.4, Fat 13.5, SaturatedFat 3.3, Cholesterol 102, Sodium 523.2, Carbohydrate 19, Fiber 3.8, Sugar 1.2, Protein 23.9
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CROCK POT TURKEY MEATBALLS RECIPE – WELLPLATED.COM
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5/5 (16)Total Time 4 hrs 36 minsCategory Main CourseCalories 65 per serving
- Place two oven racks in the upper and lower thirds of the oven. Preheat the oven to 450 degrees F. Lightly grease 2 baking sheets with cooking spray, or line with parchment paper or a silpat mat.
- In a large mixing bowl, whisk together the milk and eggs until evenly combined. Add the ground turkey, turkey sausage, breadcrumbs, cheese, parsley, salt, pepper, and garlic powder. Lightly mix with a fork or your fingers, just until combined, being careful not to compact the meat. With a scoop or spoon, scoop the meat, then shape into 1 1/2-inch meatballs. Arrange on the prepared baking sheets. (You will have about 38 meatballs total).
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- Beat the egg in a large mixing bowl. Add the ground turkey, Panko, 2 Tablespoons olive oil, parmesan, garlic, oregano, basil, salt, and pepper. Mix everything up just so the ingredients are combined – avoid overmixing. Roll into desired size balls – mine were slightly larger than a golfball. Place all rolled meatballs on a large baking sheet.
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