Throw all the ingredients for these turkey meatballs into a crock pot in the morning, set the timer, and indulge in a warm, hearty meal that night.
Ingredients
1 lb. raw 93% lean ground turkey
½ tsp. sea salt or Himalayan salt, divided use
½ tsp. ground black pepper
1 large egg, lightly beaten
½ cup whole-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
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.