20 oz. (1.3 lb.) lean ground turkey breast
¼ c. whole wheat seasoned breadcrumbs
¼ c. grated parmesan cheese
¼ c. parsley, finely chopped
1 clove garlic, crushed
1 tsp. salt
For the sauce:
1 tsp. olive oil
4 cloves garlic, crushed
28 oz. cans crushed tomatoes
1 bay leaf
salt and pepper to taste
¼ c. fresh chopped basil or parsley
In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Mix all ingredients and form small meatballs.
In a small skillet, heal olive oil and add garlic. Saute until golden.
Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.
Drop meatballs into the sauce. Set crock pot to low and cook for 4-6 hours. Add fresh basil or parsley and adjust salt and pepper to taste.
Makes about 24 meatballs.