Turkey Meatballs in a Spicy Marinara Sauce
2
Points®
Total time: 6 hr 45 min • Prep: 15 min • Cook: 6 hr 30 min • Serves: 6 • Difficulty: Easy
These will cook up light and tender, thanks to the panko breadcrumbs.
Ingredients
No salt added canned crushed tomatoes
28 oz, one can
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 (unsalted, raw or dry roasted, no sugar added)
¼ cup(s), finely chopped
Dried basil
2 Tbsp
Dried marjoram
2 tsp, optional
Instructions
1
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.
2
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.
3
Cover and cook on low for 6 to 7 hours, until an instant-read meat thermometer inserted into a meatball registers 165F. 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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