Crock Pot Italian Turkey Meatballs

Ingredients

• 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 egg
• 1 large clove garlic, minced
• 1 tsp kosher salt
• 1 tsp olive oil
• 4 cloves garlic, smashed
• 28 oz can crushed tomatoes
• 1 bay leaf
• Salt and fresh pepper to taste
• 1/4 cup fresh chopped basil or parsley

Directions

1. Add the ground turkey, breadcrumbs, egg, parsley, garlic and cheese to a large bowl. With clean hands, work everything together just until combined, then shape the mixture into small meatballs, using about 1/8th cup for each one.
2. Warm the olive oil in a small saute pan over medium heat. Add the garlic and cook it until it turns golden, watching closely so it does not scorch.
3. Pour the crushed tomatoes into the crock pot and add the bay leaf. Stir in the garlic along with the oil from the pan.
4. Nestle the meatballs into the sauce, cover the crock pot and cook on low for 4 to 6 hours.
5. Once the meatballs are cooked, season the sauce with salt and pepper to taste, then stir in the fresh chopped basil or parsley. Serve with ricotta, spoon over pasta or eat with French bread.