Ingredients
20ozground turkey breast,or 1.3 pounds, 93% lean
¼cupwhole wheat seasoned breadcrumbs
¼cupReggiano Parmigiano cheese,grated
¼cupparsley,finely chopped
1egg
1clove garlic,large, minced
1tspkosher salt
1tspolive oil
4garlic cloves,smashed
28oztomatoes,can, crushed
1bay leaf
salt and fresh pepper,to taste
¼cupbasil,fresh chopped, or parsley
Preparation
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 ⅛ 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 crockpot with bay leaf. Add garlic and oil.
Drop meatballs into the sauce, cover, and set the crockpot to low for 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.
