Crock Pot Turkey Meatballs

• Meat

  • 20 oz 93% lean ground turkey, Lean
  • 12 oz Italian turkey sausage, sweet

• Produce

  • 1/2 tsp Garlic powder
  • 1/4 cup Parsley, fresh

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 2 (24-ounce jars Tomato pasta sauce, prepared

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 1/2 tsp Kosher salt

• Bread & Baked Goods

  • 7/8 cup Italian breadcrumbs

• Dairy

  • 1/3 cup Milk, non-fat
  • 1/4 cup Parmesan

Found on wellplated.com

Description

Ingredients

• 1/3 cup non-fat milk
• 3 large eggs
• 20 ounces (1.3 pounds) 93% lean ground turkey
• 12 ounces sweet Italian turkey sausage
• 3/4 cup, plus 2 tablespoons Italian breadcrumbs
• 1/4 cup freshly grated Parmesan, pecorino, or asiago cheese, plus additional for serving
• 1/4 cup finely chopped fresh parsley
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 (24-ounce) jars prepared tomato pasta sauce (choose something with good flavor that you love) or homemade
• For serving: prepared whole wheat pasta, sub-style buns, polenta, or enjoy alone as an appetizer

Directions

• 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). Bake the meatballs for 3 minutes, remove the pans from the oven and flip the meatballs, then return the pans to the oven, switching each pan from bottom to top. Bake 3 additional minutes, then remove from the oven. The exterior of the meatballs should be lightly browned, but they will not be cooked through. Lightly coat a 5-quart or larger slow cooker with cooking spray. Arrange a layer of meatballs over the bottom, pour on half the sauce, then stack any remaining meatballs on top. Pour on the remaining sauce. Cover and cook on high for 2 hours or low for 4 hours, until the meatballs are cooked through and reach an internal temperature of 160 degrees F. Serve warm with pasta, on buns, over polenta, or enjoy alone as an appetizer.

Nutrition