Slow-Cooker Italian Meatballs Recipe
For the meatballs:
For the sauce:
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.