20 oz (1.3 lb) ground turkey breast 93% lean
1/4 cup whole wheat seasoned breadcrumbs
1/4 cup Reggiano Parmigiano cheese, grated
1/4 cup parsley, finely chopped
1 large clove garlic, crushed
1 tsp kosher salt + fresh pepper
For the sauce:
4 cloves garlic, smashed
28 oz can crushed tomatoes (I like Tuttorosso)
1 bay leaf
salt and fresh pepper to taste
1/4 cup fresh chopped basil or parsley
•In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese.
•Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each.
•Mix sauce ingredients in a bowl prior to adding to crockpot. Add a small amount of sauce to the bottom of greased crockpot.
•Drop meatballs into the sauce, cover with the remaining sauce and set crock pot to low, 4 to 6 hours.
•When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.
•Serve with ricotta, over pasta or enjoy with French bread.