Ingredients:
20 oz (1.3 lb) ground turkey breast 93% lean
1/4 cup whole wheat seasoned breadcrumbs
1/4 cup Reggiano Parmigiano cheese, grated
1/4 cup parsley, finely chopped
1 egg
1 large clove garlic, crushed
1 tsp kosher salt + fresh pepper
For the sauce:
1 tsp olive oil
4 cloves garlic, smashed
28 oz can crushed tomatoes (I like Tuttorosso)
1 bay leaf
salt and fresh pepper to taste
1/4 cup fresh chopped basil or parsley
Method:
In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using clean hands, mix all the ingredients and form small meatballs,about1/8th cup each.
1 tsp olive oil
4 cloves garlic, smashed
28 oz can crushed tomatoes (I like Tuttorosso)
1 bay leaf
salt and fresh pepper to taste
1/4 cup fresh chopped basil or parsley
Method:
In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using clean hands, mix all the ingredients and form small meatballs,about1/8th cup each.
Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.
Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours. When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.
Serve with ricotta, over pasta or enjoy with French bread.
