For the Sauce: In a 4 quart slow cooker, add the cans of tomato, dried oregano, salt, pepper and garlic cloves. Stir to combine and set aside.
For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, salt, pepper, egg, and garlic. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using your fingers, gently mix all the ingredients until thoroughly combined. Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (24 to 26 meatballs).
Add the meatballs to the slow cooker with the tomato mixture. If you need to make a second layer of meatballs, gently press on the first layer to submerge and add the next layer on top. It's okay if they aren't fully covered in sauce.
Nestle the parmesan rind into the sauce. Cover and cook for 5 hours on high. After the 5 hours, remove the cover and cook an additional 30 minutes on high to reduce the sauce slightly. Serve with freshly grated parmesan.
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|Serving Size: 1 (1081g)|
|Recipe Makes: 1|
|Calories from Fat: 101 (19%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 211.5mg||65 %|
|Sodium 1798.6mg||62 %|
|Potassium 357.4mg||9 %|
|Total Carbohydrate 85g||25 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 78.7g|
|Protein 22g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 532
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