Crock Pot Italian Turkey Meatballs Recipe 455 Food

CROCK POT ITALIAN TURKEY MEATBALLS RECIPE - (4.5/5)

Steps:

• In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each. In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. 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.

SWEET & SOUR CROCK POT TURKEY MEATBALLS

Steps:

• Combine turkey, bread crumbs, parsley, onion and egg in a large bowl.
• Mix well and shape into 24 meatballs.
• In a 6 quart.
• slow cooker, mix cranberry sauce, ketchup and chili sauce.
• Carefully add the meatballs, coating them with the sauce mixture.
• Put the lid on and cook on low for 8-10 hours.

CROCK POT STROGANOFF MEATBALLS

Steps:

• Put the meatballs in the crockpot, set on LOW heat.
• Combine all the remaining ingredients, EXCEPT the sour cream and pour over the meatballs.
• Cook on low for 8 hours or so.
• Turn crockpot up to high, and stir in sour cream. Let simmer for 30 minutes.
• Serve over rice or noodles, with vegetable of your choice on the side.

OLD WORLD STYLE ITALIAN TURKEY MEATBALLS

Steps:

• Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.

CROCKPOT TURKEY MEATBALLS

Steps:

• Beat the egg in a large mixing bowl. Add the ground turkey, breadcrumbs, 1 Tablespoons olive oil, parmesan, garlic, oregano, basil, salt, and pepper in a large bowl. Mix everything up just so the ingredients are combined - avoid overmixing. Roll into desired size balls - mine were slightly larger than a golfball. Some people prefer them larger, some prefer them smaller. Place all rolled meatballs on a large baking sheet.
• Place onion slices in the bottom of the crockpot, topped with 1/2 can of crushed tomatoes.
• Coat a large skillet with remaining 1/2 Tablespoon of olive oil and bring to medium-high heat. Lightly brown the meatballs (only 6-8 meatballs at a time) for about 1 minute on each side. Do not skip this step - read above for why. Layer the meatballs into the crockpot as you're browning each batch. Once all browned meatballs have been added to the crockpot, pour remaining can of tomatoes on top.
• Cover and cook on low for 6-6.5 hours. Serve with pasta, as meatball subs, plain, etc. No matter how I serve them, I always top with a little chopped fresh basil. Store leftovers covered tightly in the refrigerator for up to 1 week.

ITALIAN MEATBALLS IN THE CROCK POT

Steps:

• In bowl, beat egg with salt, seasoning, red pepper flakes and garlic.
• Add chopped onion, beef, pork, bread crumbs and parmesan.
• Mix well.
• Shape into 1 ½" balls.
• Place meatballs in 5 qt or larger crock pot.
• In same bowl, mix tomato sauce with wine and pour over meatballs.
• Cover and cook on low til meatballs are no longer pink in the middle, 5-6 hours.
• Great on pasta, or on a bun as a sandwich, topped with parmesan and/or mozzarella.