Turkey Meatballs in a Spicy Marinara Sauce
- Total Time
These will cook up light and tender, thanks to the panko breadcrumbs.
no salt added canned crushed tomatoes28 oz, one can
canned tomato paste5 Tbsp, no-salt-added
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.