April 29, 2008
We were going to be out of the house in the middle of the afternoon, so trying meatballs in my crock pot seemed perfect for today. I was really pleased with the results. I used turkey instead of beef this time, but still kept to a traditional Italian-style recipe. The meatballs stayed together very nicely, but also lent little flecks of turkey to the sauce, so that it became like meatballs in a Bolognese. Very yummy.
I continue to hold out hope that either boy will one day eat this “kid favorite.” (Was there a poll done? Whose kids are they?) A. tried a minuscule bite as part of our loose “try something new before you get more pasta” rule. Mostly, I was just very pleased that he managed a “No, thank you” in declining more, rather than a “Yuck!” At least I never get any complaints about the spaghetti.
Slow Cooker Italian-Style Turkey Meatballs
Note: I use a 6-quart crock pot
2 lb. lean ground turkey
1/4 c. fine, plain breadcrumbs
1/3 c. fresh parsley, finely chopped
1/2 tsp. garlic powder
1/2 tsp. dried oregano
ground black pepper to taste (about 6 turns of the grinder)
1 26-oz. jar of your favorite marinara sauce
Add all ingredients — except for the sauce — to a large bowl, and mix with your hands until well-combined.
Roll meat into golf ball-sized balls, and layer into the bottom of your slow cooker. (2 lbs. of meat makes about 28 meatballs, and not quite 2 layers of meatballs in my 6-quart crock pot.) Pour the jar of sauce over the meatballs so they are completely covered.
Place lid on your slow cooker and cook on LOW for 4 hours.