Slow Cooker Turkey Meatballs (21 day fix compliant)

Slow Cooker Turkey Meatballs 

(served with Zucchini noodles)

::Ingredients::

• 1 lb. raw 93% lean ground turkey

• ½ tsp. sea salt (or Himalayan salt), divided use

• ½ tsp. ground black pepper

• 1 large egg, lightly beaten

• ½ cup whole grain panko (Japanese-style breadcrumbs)

• 2 cloves garlic, finely chopped

• 2 Tbsp. finely chopped fresh parsley

• 2 Tbsp. grated Parmesan cheese

• 2 tsp. olive oil

• 1 medium onion, chopped

• 1 (28-oz.) can whole tomatoes, crushed

• 1 tsp. dried oregano leaves

::Directions::

1. Combine turkey, ¼ tsp. salt, pepper, egg, breadcrumbs, garlic, parsley, and cheese in a large bowl; mix well with clean hands.
2. Roll mixture into eighteen 1½-inch meatballs. Set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. 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.
5. Repeat with the remaining meatballs. Set aside.
6. Add onion to same skillet; cook, over medium-high heat, for 4 to 6 minutes, or until onion is translucent.
7. 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.

Serve alongside whole wheat pasta, zucchini noodles (shown above), or even ravioli's!

Total Time: 6 hrs. 22 min.
Prep Time: 20 min.
Cooking Time: 6 hrs. 2 min.
Yield: 6 servings, 3 meatballs each

Happy Eating!

Signed,

Tiesha