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1 lb. raw 93% lean ground turkey
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½ tsp. sea salt or Himalayan salt divided use
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½ tsp. ground black pepper
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1 large egg lightly beaten
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½ cup whole grain panko (Japanese-style breadcrumbs)
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2 cloves garlic finely chopped
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2 Tbsp. finely chopped fresh parsley
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2 Tbsp. grated Parmesan cheese
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2 tsp. olive oil
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1 medium onion chopped
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1 (28-oz.) can whole tomatoes, crushed
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1 tsp. dried oregano leaves
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Combine turkey, ¼ tsp. salt, pepper, egg, breadcrumbs, garlic, parsley, and cheese in a large bowl; mix well with clean hands.
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Roll mixture into eighteen 1½-inch meatballs. Set aside.
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Heat oil in large nonstick skillet over medium-high heat.
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Add half of meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned on each side. Place browned meatballs in a 3-quart slow cooker.
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Repeat with the remaining meatballs. Set aside.
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Add onion to same skillet; cook, over medium-high heat, for 4 to 6 minutes, or until onion is translucent.
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Top meatballs with cooked onion, tomatoes, oregano, and remaining ¼ tsp. salt; cook, covered, on low temperature for 5 to 6 hours, stirring once or twice.
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