Thursday, February 18, 2010

Italian Turkey Meatballs

These meatballs are absolutely divine! Be prepared though. It makes an enormous amount of food. There was no possible way the 3 of us could eat it all before having to dispose of it. It would be perfect for a larger family get-together. Adding more crushed tomatoes and seasonings would stretch it even farther.

Italian Turkey Meatballs

1 tbsp extra virgin olive oil
4 cloves garlic, finely chopped
salt and pepper
2 - 28 oz cans crushed tomatoes
1/2 tsp dried oregano ( I used more than this)
1 lb lean ground turkey
2 lb turkey sausage, casings removed, crumbled
1 1/4 cup plain dry bread crumbs
3/4 cup grated parmesan
2 large eggs
1/4 cup finely chopped fresh parsley

Warm olive oil in pan over medium heat. Add half of garlic. Saute about 30 seconds. Scape into slow-cooker. Add salt, tomatoes, and oregano. Stir to combine.
In a large mixing bowl, combine ground turkey, turkey sausage, bread crumbs, cheese, eggs, parsley, remaining garlic, and salt and pepper to taste. (I also added oregano to the mixture) Use your fingers to blend all ingredients together. Do not overmix. Form mixture into 2 inch balls and place in slow-cooker. Spoon tomato mixture over meatballs to cover. Cover, and cook on low for 4 - 5 hours, until meatballs are cooked through. Serves 8.

Per Serving:


NOTE: For serving of this is probably twice as much as we can manage so you will find half a serving sufficient and can half the nutritional stats.

This recipe was slightly modified from ALL YOU'S Eat Well, Save Big cookbook. I served these over some whole wheat egg noodles. This was a big hit at our house.


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