Turkey Meatballs in a Spicy Marinara Sauce
- Total Time
- 6:45
- Prep
- 0:15
- Cook
- 6:30
- Serves
- 6
- Difficulty
- Moderate
These will cook up light and tender, thanks to the panko breadcrumbs.
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no salt added canned crushed tomatoes28 oz, one can
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canned tomato paste5 Tbsp, no-salt-added
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balsamic vinegar2 Tbsp
-
dried oregano1 Tbsp
-
fennel seed1 tsp
-
red pepper flakes½ tsp
-
table salt½ tsp
-
uncooked 93% lean ground turkey2 pound(s)
-
whole wheat Panko breadcrumbs½ cup(s)
-
pine nuts¼ cup(s), finely chopped
-
dried basil2 Tbsp
-
dried marjoram2 tsp, optional
- Stir the tomatoes, tomato paste, vinegar, oregano, fennel seeds, red pepper flakes and salt in a 5- to 6-quart slow cooker until the tomato paste dissolves.
- Mix the ground turkey, panko, pine nuts, dried basil, and dried marjoram, if using, in a large bowl until uniform. Form into 12 compact meatballs, 1/3 cup each. Drop into the tomato mixture in the slow cooker.
- Cover and cook on low for 6 to 7 hours, until an instant-read meat thermometer inserted into a meatball registers 165¿F. The meatballs can stay covered on the keep-warm setting for up to 3 hours. Serving size: 2 meatballs and 1/2 cup sauce.