INGREDIENTS
1 medium yellow onion
4 garlic cloves
2 tbsp olive oil (plus more for searing)
28 oz can whole peeled San Marzano tomatoes
2 tbsp finely chopped basil leaves
1 egg
1/3 cup finely grated parmesan cheese
1/4 cup breadcrumbs
1.5 pound ground turkey [1 pound white, 1/2 pound dark]
INSTRUCTIONS
Chop onion and mince garlic.
Heat olive oil in medium size pan, add onion and cook over medium heat for 5-7 minutes (until onion is just starting to brown). Add garlic and cook until fragrant using caution not to burn the garlic.
Pour half of the onion mixture into a large bowl, add canned tomatoes. Using your hands, crush tomatoes.
Add the remaining onion mixture, basil leaves, egg, parmesan cheese, breadcrumbs and ground turkey to a large bowl. Mix ingredients together until combined. Shape mixture into 24 golf-ball-size meatballs.
Heat pan over medium high heat, add a 1 tbsp olive oil and sear meatballs until lightly browned on all sides.
As you brown the meatballs, transfer them to the crockpot. When all of the meatballs are browned and added to the crockpot, pour tomato onion and garlic mixture (sauce) over the top.
Set crockpot on low and cook for 6 hours.
Serve over quinoa or spaghetti with steamed spinach and mushrooms.
