What’s not to love about moist and tender homemade Italian meatballs? Because they’re made with lean turkey, they’re lower in saturated fat, too!
—MARY BERG LAKE ELMO, MN
PREP: 45 MIN. • COOK: 4 HOURS • MAKES: 12 SERVINGS
3 slices white bread, torn into small pieces
1/2 cup fat-free milk
2 pounds lean ground turkey
1/4 cup grated Parmesan cheese
1/4 cup minced fresh parsley
2 large eggs, lightly beaten
3 garlic cloves, minced
4 teaspoons Italian seasoning, divided
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 medium onions, chopped
1 medium green pepper, chopped
4 garlic cloves, minced
2 cans (28 ounces each) crushed tomatoes in puree
2 cans (6 ounces each) tomato paste
1 tablespoon sugar
2 bay leaves
Hot cooked pasta
Additional minced fresh parsley and grated Parmesan cheese, optional
1. Preheat broiler. Combine bread and milk in a large bowl; let stand until liquid is absorbed. Add the next five ingredients, 2 teaspoons Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper; mix lightly but thoroughly. Shape into 1 1/2-in. balls; place on a greased rack of a broiler pan. Broil 5-6 in. from heat until lightly browned, 4-5 minutes.
2. In a 6-qt. slow cooker, mix the next six ingredients and the remaining Italian seasoning, salt and pepper. Add bay leaves and meatballs; gently stir into sauce.
3. Cook, covered, on low until the meatballs are cooked through, 4-5 hours. Discard bay leaves. Serve with pasta; if desired, sprinkle with additional parsley and Parmesan cheese.
To freeze: Omit additional parsley and Parmesan cheese; freeze the cooled meatball mixture in freezer containers. To use, partially thaw in the refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary. If desired, sprinkle with additional parsley and Parmesan cheese.