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Name: Slow Cooker Turkey Meatball
Prep time: 20 min
Cook time: 6 h 2 min
Total time: 6 h 22 min
Yield: 6
Cuisine: not set
Ingredients: 1 lb. raw 93% lean ground turkey; 1/2 sp.sea salt or Himalayan salt divided use; 1/2 sp.ground black pepper; 1 large egg lightly beaten; 1/2 upwhole-grain panko (Japanese-style breadcrumbs); 2 cloves garlic finely chopped; 2 Tbsp. fresh parsley finely chopped; 2 Tbsp. grated Parmesan cheese; 2 tsp. olive oil; 1 medium onion chopped; 1 (28-oz.) can crushed whole tomatoes; 1 tsp. dried oregano leaves

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INGREDIENTS

1 lb. raw 93% lean ground turkey
1/2 sp.sea salt or Himalayan salt ; divided use
1/2 sp.ground black pepper
1 large egg lightly beaten
1/2 upwhole-grain panko (Japanese-style breadcrumbs)
2 cloves garlic finely ; chopped
2 Tbsp. fresh parsley ; finely chopped
2 Tbsp. grated Parmesan cheese
2 tsp. olive oil
1 medium onion ; chopped
1 (28-oz.) can crushed whole tomatoes
1 tsp. dried oregano leaves

Servings

INSTRUCTIONS

Combine turkey, ¼ tsp. salt, pepper, egg, breadcrumbs, garlic, parsley, and cheese in a large bowl; mix well with clean hands.

Roll mixture into eighteen 1½-inch meatballs. Set aside.

Heat oil in large nonstick skillet over medium-high heat.

Add half of meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned on each side. Place browned meatballs in a 3-quart slow cooker.

Repeat with the remaining meatballs. Set aside.

Add onion to same skillet; cook, over medium-high heat, for 4 to 6 minutes, or until onion is translucent.

Top meatballs with cooked onion, tomatoes, oregano, and remaining ¼ tsp. salt; cook, covered, on low temperature for 5 to 6 hours, stirring once or twice.

Recipe Notes

To make this recipe in an Instant Pot (programmable pressure cooker), follow these instructions:

Turn 6-quart Instant Pot to high sauté setting.

Heat oil to hot.

Add meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned.

Add onion, tomatoes, oregano, and remaining ¼ tsp. Follow manufacturer’s guidelines for locking lid and preparing to cook. Set to pressure cook on high for 8 minutes.

Follow manufacturer’s guide for quick release, and wait until cycle is complete. Carefully unlock and remove lid, taking care that there is no remaining steam.

Serve immediately.

NOTES

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Slow Cooker Turkey Meatball

1 lb. raw 93% lean ground turkey
1/2 sp.sea salt or Himalayan salt divided use
1/2 sp.ground black pepper
1 large egg lightly beaten
1/2 upwhole-grain panko (Japanese-style breadcrumbs)
2 cloves garlic finely chopped
2 Tbsp. fresh parsley finely chopped
2 Tbsp. grated Parmesan cheese
2 tsp. olive oil
1 medium onion chopped
1 (28-oz.) can crushed whole tomatoes
1 tsp. dried oregano leaves

Combine turkey, ¼ tsp. salt, pepper, egg, breadcrumbs, garlic, parsley, and cheese in a large bowl; mix well with clean hands.
Roll mixture into eighteen 1½-inch meatballs. Set aside.
Heat oil in large nonstick skillet over medium-high heat.
Add half of meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned on each side. Place browned meatballs in a 3-quart slow cooker.
Repeat with the remaining meatballs. Set aside.
Add onion to same skillet; cook, over medium-high heat, for 4 to 6 minutes, or until onion is translucent.
Top meatballs with cooked onion, tomatoes, oregano, and remaining ¼ tsp. salt; cook, covered, on low temperature for 5 to 6 hours, stirring once or twice.

Recipe Notes
To make this recipe in an Instant Pot (programmable pressure cooker), follow these instructions:
Turn 6-quart Instant Pot to high sauté setting.
Heat oil to hot.
Add meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned.
Add onion, tomatoes, oregano, and remaining ¼ tsp. Follow manufacturer’s guidelines for locking lid and preparing to cook. Set to pressure cook on high for 8 minutes.
Follow manufacturer’s guide for quick release, and wait until cycle is complete. Carefully unlock and remove lid, taking care that there is no remaining steam.
Serve immediately.

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Nutrition

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Serving Size: 1 Serving (119g)
Recipe Makes: 6 Servings

Calories: 156
Calories from Fat: 93 (60%)

Amt Per Serving		% DV

	Total Fat 10.4g	14 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.5g
Cholesterol 64.6mg		20 %
Sodium 522mg		18 %
Potassium 59.9mg		2 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.5g
Protein 13.9g		20 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 156

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