Slow-Cooker Italian Meatballs Recipe
Photo: Sean Farrell
If you are looking for a quick and easy weeknight meal that the whole family will love, this is the recipe for you. These meatballs are moist and packed full of flavor; and, the best part is that they only take a few moments to prepare. Simply place them in the slow cooker in the morning and you will have a warm and delicious dinner ready when you get home. I love these meatballs with spaghetti squash, but they are also delicious with a side of vegetables or over some high-fiber pasta.
Serves 8
For the meatballs:1 pound extra-lean ground turkey (or lean ground beef)
1/2 cup old-fashioned oats
1 large egg, beaten
1/4 cup grated Parmesan cheese, plus more for serving
1 Tbsp. dried parsley (or 2 tablespoons fresh parsley, finely chopped)
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. salt
1/4 teaspoon black pepper
1/2 tsp. garlic powder
For the sauce: 1/2 onion, finely chopped, optional
2 cups fresh spinach, roughly chopped, optional
1 (16-ounce) jar spaghetti sauce (or tomato sauce)*
1 (15-ounce) can diced tomatoes
High-fiber pasta (or 1 large spaghetti squash), for serving
In a large bowl combine the ground turkey, oats, egg, Parmesan, parsley, basil, oregano, salt, pepper and garlic powder and mix using your hands. Do not overmix. Roll the mixture into balls the size of a golf ball.
In a large nonstick skillet on medium-high heat, add the meatballs (without overcrowding) and cook for about 1 minute, until they are slightly browned.
If using onions and spinach, place them in the bottom of a 6-quart slow cooker. Place the meatballs on top of the onions and spinach. Pour the sauce and tomatoes evenly over the top, making sure to coat everything with sauce.
Cover and cook on low for 5 to 6 hours; or, on high for 3 to 4 hours. Serve with high-fiber pasta or spaghetti squash. Sprinkle Parmesan over the top right before serving.
Per Serving: 120 calories; 3 g fat; 6 g carbohydrates; 1 g fiber; 2 g sugar; 16 g protein
From Dashing Dish (Thomas Nelson) by Katie Farrell.
Serves 8
Ingredients
For the meatballs:
For the sauce:
Directions
In a large bowl combine the ground turkey, oats, egg, Parmesan, parsley, basil, oregano, salt, pepper and garlic powder and mix using your hands. Do not overmix. Roll the mixture into balls the size of a golf ball.
In a large nonstick skillet on medium-high heat, add the meatballs (without overcrowding) and cook for about 1 minute, until they are slightly browned.
If using onions and spinach, place them in the bottom of a 6-quart slow cooker. Place the meatballs on top of the onions and spinach. Pour the sauce and tomatoes evenly over the top, making sure to coat everything with sauce.
Cover and cook on low for 5 to 6 hours; or, on high for 3 to 4 hours. Serve with high-fiber pasta or spaghetti squash. Sprinkle Parmesan over the top right before serving.
Nutritional Information
Per Serving: 120 calories; 3 g fat; 6 g carbohydrates; 1 g fiber; 2 g sugar; 16 g protein
From Dashing Dish (Thomas Nelson) by Katie Farrell.
NEXT STORY
