3 slices whole wheat bread
1/2 cup grated Romano or Parmesan cheese
1 large egg, beaten
1 tablespoon ketchup
1 tablespoon minced fresh parsley
1 teaspoon minced fresh oregano
1 teaspoon minced fresh basil
1 teaspoon seafood seasoning
1 pound ground turkey
1/4 pound ground pork
1 can (29 ounces) tomato sauce
Hot cooked pasta, Parmesan cheese, and chopped fresh parsley, optional
1 Pulse bread in a food processor until fine crumbs form. Transfer to a large bowl. Combine bread crumbs with the next seven ingredients. Add turkey and pork; mix lightly but thoroughly. With wet hands, shape into twenty-four 1-1/2-in. balls.
2 Transfer to a 3- or 4-qt. slow cooker. Pour sauce over top; stir gently. Cook, covered, on low until meatballs are cooked through, 4 to 5 hours. If desired, serve with hot cooked pasta and sprinkle with parsley.
Browning meatballs before placing in slow cooker gives an intense meaty flavor.
Make a open-faced meatball sub with leftover meatballs.
Try homemade tomato sauce in place of store-bought.
Prep: 20 min. Cook: 4 hours
Makes 6 servings
4 meatballs with 1/3 cup sauce: 273 calories, 14g fat (5g saturated fat), 96mg cholesterol, 1049mg sodium, 14g carbohydrate (4g sugars, 3g fiber), 27g protein.