Recipe created by Beachbody
Prepping for the next trip is essential to eating on-the-go. These turkey meatballs can be eaten solo, wrapped up in a tortilla or added to a veggie. Put these in the slow cooker as you pack, then baggie them up for your fridge and next trip! A great winter-day meal!
- 1 pound raw 93% lean ground turkey
- 1/2 teaspoon sea salt or Himalayan salt divided use
- 1/2 teaspoon ground black pepper
- 1 large egg lightly beaten
- 1/2 cup while grain panko (Japanese-style breadcrumbs)
- 2 cloves garlic, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons grated parmesan cheese
- 2 teaspoons olive oil
- 1 (28 oz.) can whole tomatoes, crushed
- 1 teaspoon dried oregano leaves
- Combine turkey, 1/4 tsp. salt, pepper, egg, breadcrumbs, garlic, parsley and cheese in a large bowl; mix well with clean hands.
- Roll mixture into eighteen 1 1/2-inch meatballs. Set aside.
- Heat oil in large, nonstick skillet over medium-high heat.
- Add half of the meatballs; cook, turning occasionally for 4-6 minutes or until meatballs are browned on each side. Place browned meatballs in a 3-quart slow cooker.
- Repeat with the remaining meatballs. Set aside.
- Add onion to the same skillet; cook over medium-high heat for 4-6 minutes or until onion is translucent.
- Top meatballs with cooked onion, tomatoes, oregano, and remaining 1/4 tsp. salt; cook covered on low temperature for 5-6 hours, stirring once or twice.
Nutrition Facts: 6 servings (1 serving is 3 meatballs)
Calories: 212 | Fat: 9 g | Protein: 19 g | Carbohydrate: 13 g
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