Today, let’s FIRE UP Italian night!

This Turkey Meatball recipe may seem overwhelming, but it is easy and we encourage you to try it! There’s nothing better than coming home to the smell of a delicious dinner that’s been slowly cooking all day. You can throw all the ingredients for these Slow Cooker Turkey Meatballs into a slow cooker in the morning, set the timer, and you’ll have a warm, hearty meal ready when you come home.

If you have a large slow cooker, you might want to make a double batch so you have extra to store in the freezer. They defrost easily in your favorite sauce and are a perfect make-ahead meal!

INGREDIENTS

• 1 lb. raw 93% lean ground turkey

• ½ tsp. sea salt or Himalayan salt, divided use

• ½ tsp. ground black pepper

• 1 large egg, lightly beaten

• ½ cup whole-grain panko (Japanese-style breadcrumbs)

• 2 cloves garlic, finely chopped

• 2 Tbsp. fresh parsley, finely chopped

• 2 Tbsp. grated Parmesan cheese

• 2 tsp. olive oil

• 1 medium onion, chopped

• 1 (28-oz.) can crushed whole tomatoes

• 1 tsp. dried oregano leaves

INSTRUCTIONS

1. Combine turkey, ¼ tsp. salt, pepper, egg, breadcrumbs, garlic, parsley, and cheese in a large bowl; mix well with clean hands.

2. Roll mixture into eighteen 1½-inch meatballs. Set aside.

3. Heat oil in large nonstick skillet over medium-high heat.

4. Add half of meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned on each side. Place browned meatballs in a 3-quart slow cooker.

5. Repeat with the remaining meatballs. Set aside.

6. Add onion to same skillet; cook, over medium-high heat, for 4 to 6 minutes, or until onion is translucent.

7. Top meatballs with cooked onion, tomatoes, oregano, and remaining ¼ tsp. salt; cook, covered, on low temperature for 5 to 6 hours, stirring once or twice.

Container Equivalents: 1 Green, 1 Red, 1 tsp.

2B Mindset Plate It! Add more veggies to this protein as part of lunch or dinner.