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Friday, January 16, 2015

Turkey Meatballs | Slow Cooker Meal

Ever since I opened up my presents Christmas Eve and discovered my brand new slow cooker (ok I totally knew I was getting it before Christmas Eve because...me and surprises), I've been wanting to try something a little different from our regular meal plan routine. 

I knew I wanted something that could do double duty as dinner and then the next day's lunch which made meatballs pretty much the best choice for the inaugural run of Senor CrockPot. And I knew I had to give turkey meatballs a try after seeing them used on Chopped. 

These tender flavorful turkey meatballs are sure to become a favorite slow cooker meal

The secret to success with these is definitely taking the few minutes to brown the meatballs before putting them in the slow cooker. Browning them helps lock in the juiciness of the turkey and preventing the meatballs from becoming just plain ground turkey after a few hours of slow cooking. 

EASY SLOW-COOKER TURKEY MEATBALLS
Makes around 12-15 meatballs
Prep Time: 20 minutes Cook Time: 4 hours

1 egg
1 pound lean ground turkey
1/2 c panko bread crumbs
2 tbsp olive oil
1/4 c parmesan cheese, grated
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste

1 tbsp olive oil, for browning

For the Sauce
1/4 c chopped onion
1 12-oz can diced tomatoes
approx. 1 cup tomato sauce 
chopped basil for serving 

Place the chopped onion in the bottom of your slow cooker and top with can of diced tomatoes. 

Mix all of your meatball ingredients in a large bowl just until everything is combined. Roll into your desired-size balls--mine were a tad bit smaller than a golf ball. Set them aside on a large baking sheet. 

Coat a large skillet with 1 tbsp olive oil and heat to medium. Lightly brown meatballs on all sides working in batches of 6 or so. Once the meatballs are browned (about 1 minute on each side), layer them in the crockpot. Once all of your browned meatballs have been added, top with 1 cup of tomato sauce....I used about 1 1/2 cups because we love lots-a-sauce. 

Cover and cook for about 4 1/2 hours on high, 6 hours on low. Any leftovers can be stored in a tightly-covered container in the refrigerator for 3-5 days. 

These go deliciously well over pasta or as meatball subs! 

WHAT'S YOUR FAVORITE SLOW COOKER MEAL? 

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Friday, January 16, 2015

Turkey Meatballs | Slow Cooker Meal

Ever since I opened up my presents Christmas Eve and discovered my brand new slow cooker (ok I totally knew I was getting it before Christmas Eve because...me and surprises), I've been wanting to try something a little different from our regular meal plan routine. 

I knew I wanted something that could do double duty as dinner and then the next day's lunch which made meatballs pretty much the best choice for the inaugural run of Senor CrockPot. And I knew I had to give turkey meatballs a try after seeing them used on Chopped. 

These tender flavorful turkey meatballs are sure to become a favorite slow cooker meal

The secret to success with these is definitely taking the few minutes to brown the meatballs before putting them in the slow cooker. Browning them helps lock in the juiciness of the turkey and preventing the meatballs from becoming just plain ground turkey after a few hours of slow cooking. 

EASY SLOW-COOKER TURKEY MEATBALLS
Makes around 12-15 meatballs
Prep Time: 20 minutes Cook Time: 4 hours

1 egg
1 pound lean ground turkey
1/2 c panko bread crumbs
2 tbsp olive oil
1/4 c parmesan cheese, grated
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste

1 tbsp olive oil, for browning

For the Sauce
1/4 c chopped onion
1 12-oz can diced tomatoes
approx. 1 cup tomato sauce 
chopped basil for serving 

Place the chopped onion in the bottom of your slow cooker and top with can of diced tomatoes. 

Mix all of your meatball ingredients in a large bowl just until everything is combined. Roll into your desired-size balls--mine were a tad bit smaller than a golf ball. Set them aside on a large baking sheet. 

Coat a large skillet with 1 tbsp olive oil and heat to medium. Lightly brown meatballs on all sides working in batches of 6 or so. Once the meatballs are browned (about 1 minute on each side), layer them in the crockpot. Once all of your browned meatballs have been added, top with 1 cup of tomato sauce....I used about 1 1/2 cups because we love lots-a-sauce. 

Cover and cook for about 4 1/2 hours on high, 6 hours on low. Any leftovers can be stored in a tightly-covered container in the refrigerator for 3-5 days. 

These go deliciously well over pasta or as meatball subs! 

WHAT'S YOUR FAVORITE SLOW COOKER MEAL? 

No comments:

Post a Comment

Your comments warm my heart!! Leave one for me and I PROMISE to email you back (unless you're a no-reply blogger in which case please fix that)!!