Crock-Pot Italian Turkey Meatballs with Marinara Sauce

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I love crock-pot meals.  Why, you may ask?  Because they do they cooking for you, simple as that!  Now, this meal does require a bit more prepping than most easy crock-pot meals, but I still got to come home from a day at work with the smell of cooked meatballs wafting through my house.  I actually prepped the meatballs the night before, so all I had to do in the morning before work was brown the meatballs (about 8-10 minutes) and throw all the ingredients in the crock-pot (about 2 minutes)!  Easy peasy.  Two words that I love when it comes to cooking.  Not just cooking, but “smart choices” cooking.  Healthy cooking choices that are quick, makes it even better, and tastier!

 

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Crock-Pot Italian Turkey Meatballs with Marinara Sauce

 

what you need:  

 

For the Meatballs  (will make 14-16 2″ meatballs)

  • 1/2 yellow onion, minced
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 pound ground turkey
  • 1 egg, whisked
  • 1 cup almond flour
  • 1/2 cup grated Parmesan cheese  (*leave this out for strict paleo)
  • 1/4 cup 2% milk (*sub coconut milk or almond milk for strict paleo)
  • 2 tablespoons dried Italian seasoning

For the Marinara Sauce

  • 1/2 yellow onion, sliced
  • 1 28-oz can crushed tomatoes
  • 1 15-oz can tomato sauce
  • 1/4 cup chopped fresh basil leaves
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano

 

what you do:

  1. First, prepare the meatballs.
  2. Heat olive oil and minced garlic on medium heat in a skillet.  Add onion, and saute until onions become translucent (about 5-7 minutes).
  3. In a kitchenAid bowl or large mixing bowl, add ground turkey, egg, almond flour, Parmesan cheese, milk, Italian seasoning, and sauteed onions.
  4. Mix all ingredients until they are completely combined.  Use your hands if you are not using a KitchenAid Stand Mixer.
  5. Lay out a piece of parchment paper on the counter (or in a Pyrex pan for storing purposes).
  6. Create 2″ size balls, using your hands, and place them on the parchment paper.  *I prepared my meatballs the night prior.  I stored them in a Pryex in the fridge overnight, and did the next few steps in the morning.*
  7. Prepare the sauce directly in the crock-pot.  Place onion, crushed tomatoes, tomato sauce, fresh basil leaves, dried basil, parsley, and oregano in the crockpot and stir well.
  8. Heat olive oil on medium-low heat in a skillet, just enough to cover the bottom of the pan.  Place meatballs in the pan, and brown each side (aprx. 2 minutes per side).  Put browned meatballs directly into the crockpot.  Repeat until all the meatballs are brown and in the crockpot.  (It took me 2 rounds.)
  9. Gently stir the meatballs in the sauce, so each one is covered.
  10. Cook on high for 4 hours or low for 8 hours.  Then, they are all ready to eat!  Eat with Spaghetti squash, spaghetti noodles, over vegetables, or just plain!  The possibilities are endless.

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2 thoughts on “Crock-Pot Italian Turkey Meatballs with Marinara Sauce

  1. I’ve just made your Italian Turkey Meatballs and they are simmering away in my slow-cooker. They smell divine. I love the style of your blog. Can you tell me what theme it is?

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