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Herbed Turkey Meatballs in Tomato Sauce
Melissa Hart

Herbed Turkey Meatballs in Tomato Sauce

Raw turkey meatballs can go straight into the cooker if the sauce is already hot and you keep them in one layer. Parmesan and grated onion protect the lean meat from turning bouncy. Stir only after they're set or you'll end up with turkey ragu.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 cans 28 oz each crushed tomatoes
  • 2 tbsp tomato paste
  • 3 garlic cloves minced
  • 1 tsp dried oregano
  • 1 1/2 tsp kosher salt divided
  • 2 lbs ground turkey 93% lean
  • 1/2 cup plain breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 1 small yellow onion grated
  • 1 large egg
  • 2 tbsp whole milk
  • 1 tsp dried basil
  • 1/2 tsp black pepper

Method
 

  1. Stir the tomatoes, tomato paste, garlic, oregano and 1/2 tsp salt in a 6-quart slow cooker and heat on high for 30 minutes.
  2. Mix the turkey, breadcrumbs, Parmesan, onion, egg, milk, basil, pepper and remaining 1 tsp salt just until combined.
  3. Shape the mixture into 24 meatballs, about 1 1/2 inches each, without packing them hard.
  4. Lower the meatballs gently into the hot sauce in one layer, spooning a little sauce over their tops without stirring.
  5. Cover and cook on low until the meatballs reach 165°F and feel firm at the center, 3 1/2 to 4 hours.
  6. Turn the meatballs carefully through the sauce and let them stand uncovered for 10 minutes before serving.