Ingredients
1large egg
1lblean ground turkey,97-98%
1lblean ground turkey,92-93%
⅔cupPanko
3tbspolive oil
¼cupParmesan cheese,grated
3garlic cloves,minced
2tsporegano,dried
2tspbasil,dried
1tspsalt
½tspground black pepper,fresh
1large sweet onion,sliced
28oztomatoes,(2 cans) crushed
basil,fresh, chopped, optional, to garnish
Preparation
Beat the egg in a large mixing bowl. Add the ground turkey, Panko, 2 tablespoons of olive oil, parmesan, garlic, oregano, basil, salt, and pepper. Mix everything up just so the ingredients are combined. Avoid overmixing.
Roll into desired size balls. (Or slightly larger than a golf ball.) Place all rolled meatballs on a large baking sheet.
Place onion slices in the bottom of the crockpot, topped with 1 can of crushed tomatoes.
Coat a large skillet with the remaining 1 tablespoon of olive oil and bring to medium-high heat. Lightly brown the meatballs (only 6 to 8 meatballs at a time) for about 1 minute on each side.
Layer the meatballs into the crockpot while browning each batch. Once all browned meatballs have been added to the crockpot, pour the remaining can of tomatoes on top.
Cover and cook on Low for 6 to 6.5 hours.
Serve with pasta, as meatball subs, plain, etc. Top with a little chopped fresh basil.
Store leftovers covered tightly in the refrigerator for up to 1 week.
