2 lbs 99% Fat Free ground turkey meat
1 Cup of crushed whole grain crackers (I actually didn’t measure 1 cup…i just crushed crackers until I figured it was a cup)
1/2 Onion Chopped
3 egg whites beaten
1/2 flat-leaf parsley
Garlic (use as much or as little as you want) minced
Dash sea salt and black pepper to taste
2 tablespoons olive oilSpaghetti Sauce
2 cans (28 oz each) tomato sauce (regular all natural)
Chopped FRESH Basil (important for flavor!) use 1 cup or 1 1/2 cup
1/4 olive oil
4 garlic cloves, or to taste, minced
Italian seasoning, oregano, and thyme to taste. (I don’t do measurements on seasonings mostly)
Salt and pepper to taste
Hot cooked whole wheat spaghetti
Combine all meatball ingredients except oil. Shape into balls and refrigerate for 20-30 min.
|Lean white turkey meat is better!|
Combineall sauce ingredients in a Crock-Pot slow cooker and set aside. (No pic…sorry)
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Working in batches, (don’t drop them like I did …heheh) brown the turkey balls on all sides. Transfer to Crock-Pot w/o dropping on the floor with the sauce.
Cook on Low for 3-5 hours(depending on your pot) or on high for 2-4 hours. Serve over already cooked whole wheat spaghetti. Yuumy! Tip: Add chopped portobello mushrooms after adding the meatballs!
UPDATE: Mine took only 2 hours to cook on low due to the lean turkey meat.
Hope you like. I know I need to get better about blogging about my food, and I promise I will! 🙂
What else can I make?!