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Slow cooker meatballs with marinara 


What you need

Slow cooker marinara sauce

1 large onion, diced

2 garlic cloves diced soaked in olive oil

1/4 cup of crushed red pepper

Salt to taste

16 oz ground turkey

1 cup seasoned Italian bread crumbs

1 cup parmesan cheese

1/4 cup chopped parsley

1/4 cup water

2 eggs

What you do:

1. Make the Slow cooker marinara sauce

2. Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.

3. In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. It should be amazingly delicious!

 3. Preheat the oven to 350 degrees F.

4. Shape the meat into desired size. I usually make them small enough for 20 to fit on a baking sheet. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. Then broil for 7 minutes to brown the tops and sides.

6. Add meatballs to your Marinara sauce and simmer to allow juices in. Serve over pasta or as part of a Meatball Sub.