Getting guys excited about eating healthy can sometimes not be all that easy. I have to admit I’m very lucky here because my husband prefers healthier fare. The good news is, the word “meatball” is something that guys can get pretty excited about. Turkey, however, is not always an easy sell. Ground turkey has a tendency to dry out….and well, just isn’t the same as beef.
You can tell them its a turkey meatball…or you can just tell them that its a meatball. These are so moist and flavorful, I promise that they won’t be able to tell the difference.
I love using the slow cooker because you can come home to a meal basically ready to eat and with minimal clean-up. We had our meatballs over some angel hair with a side salad.
I only slightly adapted this recipe from Skinnytaste. Gina’s recipes are amazing and easy to follow, and she provides nutritional information to boot. As suggested in some of the comments, I doubled the tomatoes to ensure that we had enough sauce. I have personally found that if the liquid gets too low in the slow cooker, things can overcook or dry out. I added some diced vegetables into the sauce because I thought that gave it nice color and texture. I feel confident that this would freeze very well too, which is always great.
What You’ll Need For the Meatballs:
1 lb ground turkey breast (I used 93% lean and also organic/hormone free)
1/4 cup whole wheat seasoned breadcrumbs
1/4 cup grated parmigiano – reggiano cheese
1/4 cup parsley – finely chopped
2 finely minced garlic cloves
1 tsp each of salt and pepper
To make meatballs:
Combine all above ingredients in a bowl and form the meatballs. I made the meatballs a bit larger ~ this recipe made 15 total.
What You’ll Need for the Sauce:
1 tbsp of olive oil
4 finely minced garlic cloves
2 28 oz cans crushed tomatoes (Tuttorosso is recommended by Gina and that’s what I used)
1 bay leaf
1/8 cup diced carrots
1/8 cup diced celery
salt and pepper to taste
To make the sauce:
Over medium heat, saute the garlic in the olive oil until the garlic begins to turn brown. Take off the heat at that point to ensure that it does not burn.
Put the 2 cans of crushed tomatoes in the slow cooker along with the bay leaf. Add the garlic, carrots, celery, salt and pepper. Nestle the meatballs in the sauce. Cook in the slow cooker on low for 4-6 hours.
I cooked these for about 5 hours, stirring at a few points. The result is a delicious moist meatball that will definitely please any crowd. And you can feel good that you are feeding your family something healthy. You might want some extra cheese or parsley for garnish as well. Thank you Gina at Skinnytaste for the wonderful recipe and I hope you all enjoy!