Name: Turkey Meatballs in a Spicy Marinara Sauce
Prep time: 15 min
Cook time: 390 min
Total time: 405 min
Yield: 6 servings
Ingredients: 28 oz no salt added canned crushed tomatoes one can; 5 Tbsp canned tomato paste no-salt-added; 2 Tbsp balsamic vinegar; 1 Tbsp dried oregano; 1 tsp fennel seeds; 0.5 tsp red pepper flakes; 0.5 tsp table salt; 2 pound(s) uncooked 93% lean ground turkey; 0.5 cup(s) whole wheat Panko breadcrumbs; 0.25 cup(s) pine nuts finely chopped; 2 Tbsp dried basil; 2 tsp dried marjoram optional

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Ingredients

no salt added canned crushed tomatoes

28 oz, one can

canned tomato paste

5 Tbsp, no-salt-added

balsamic vinegar

2 Tbsp

dried oregano

1 Tbsp

fennel seeds

1 tsp

red pepper flakes

½ tsp

table salt

½ tsp

uncooked 93% lean ground turkey

2 pound(s)

whole wheat Panko breadcrumbs

½ cup(s)

pine nuts

¼ cup(s), finely chopped

dried basil

2 Tbsp

dried marjoram

2 tsp, optional

Instructions

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.

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