Description
The most delicious turkey meatballs, covered in marinara sauce and cooked in a slow cooker to perfection.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
Instant Pot Instructions
- 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.
- Pour a small amount of sauce into the Instant Pot. Just enough to cover the bottom. As you form the meatballs, place them in the pot. 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. Close lid and turn the valve to seal. Cook on high pressure for 9 minutes, release the pressure and serve plain, over rice, or with pasta.
