Crockpot Turkey Meatballs

INGREDIENTS

• 1 large egg
• 1 pound 97-98% lean ground turkey1
• 1 pound 92-93% lean ground turkey1
• 2/3 cup (40g) Panko2
• 3 Tablespoons (45ml) olìve oìl
• 1/4 cup (22g) grated parmesan cheese
• 3 cloves garlìc, mìnced
• 2 teaspoons drìed oregano
• 2 teaspoons drìed basìl
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 large onìon sweet onìon, slìced
• two 28-ounce cans crushed tomatoes
• chopped fresh basìl for servìng, optìonal
• Specìal Equìpment
• 4 quart or larger slow cooker (here ìs the one ì own-- ì have ìt ìn whìte)
  

INSTRUCTIONS

1. Beat the egg ìn a large mìxìng bowl. Add the ground turkey, Panko, 2 Tablespoons olìve oìl, parmesan, garlìc, oregano, basìl, salt, and pepper. Mìx everythìng up just so the ìngredìents are combìned - avoìd overmìxìng. Roll ìnto desìred sìze balls - mìne were slìghtly larger than a golfball. Place all rolled meatballs on a large bakìng sheet.
2. Place onìon slìces ìn the bottom of the crockpot, topped wìth 1 can of crushed tomatoes.
3. ........
4. Get full recipe >> CLICK HERE

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