I have an obsession.
With my slow cooker. You guys, seriously, my slow cooker sat in my cabinet for like 6 years untouched. I came up with every excuse not to use it… It’s too heavy, I didn’t plan ahead, I don’t know how. When in reality, I was just afraid. Of what, you ask? I have no idea, because I have just recently discovered that the slow cooker is my best friend. Is that sad?
With minimal prep work, you can make yourself a BOMB dinner with lots of leftovers. I do realize that Thanksgiving is just around the corner, and maybe I should be posting only Thanksgiving recipes? But we still gotta eat dinner every night leading up to the big day! So why not make it easy on yourself and let dinner make itself.
Really, it MAKES ITSELF! Set and forget! I love making meatballs because you can really throw in any flavorings that you like. You can also use ground beef, but I’m personally more of a ground turkey girl. This time I chose to make the meatballs large and in charge. This way I only had about
six or seven, three or four.
Top with your favorite marinara sauce, close the lid, and go get a manicure. Or take a nap. Or make cookies! Or plan your Thanksgiving menu.
I love these served over rice, pasta, or just as is with a salad!
- 2 1/2 pounds ground turkey meat
- 1 small onion, grated
- 3 garlic cloves, minced
- 1/2 cup panko or regular breadcrumbs
- 1 egg, lightly beaten
- 1/4 cup grated parmesan cheese
- 1 teaspoon tomato paste
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 cup chopped fresh parsley
- 1 (26 ounce) jar marinara sauce (I love the Trader Joe's Tomato Basil Marinara)
- 1) Add all the ingredients (up through the parsley) to a large bowl. Mix using a fork until combined. Do not over-mix. If mixture seems too wet, add 1 tablespoon at a time of bread crumbs until it's easy to handle and form into balls.
- 2) Pour a small amount of sauce into the slow cooker. Just enough to cover the bottom. As you form the meatballs, place them in the cooker. I made larger size meatballs (slightly larger than the size of a golf ball) This made about 24. Pour the rest of the sauce over the meatballs and cook on low for 6-6.5 hours. Serve plain, over rice, or with pasta.