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white bread milk lean ground turkey Parmesan cheese fresh parsley eggs garlic Italian seasoning salt pepper onions green pepper tomatoes tomato paste garlic sugar Italian seasoning salt pepper bay leaves Pasta parsley
Viewed: 44 - Published at: 7 years agoIngredients
- 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
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 2 cans (28 ounces each) crushed tomatoes in puree
- 2 cans (6 ounces each) tomato paste
- 4 garlic cloves, minced
- 1 tablespoon sugar
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 bay leaves
- Hot cooked pasta
- Additional minced fresh parsley and grated Parmesan cheese, optional
Method
- Preheat broiler. Combine bread and milk in a large bowl; let stand until liquid is absorbed. Add next eight ingredients; 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.
- For the sauce, in a 6-qt. slow cooker, mix the next nine ingredients. Add bay leaves and meatballs; gently stir into sauce.
- Cook, covered, on low until meatballs are cooked through, 4-5 hours. Discard bay leaves. Serve with pasta; if desired, sprinkle with additional parsley and Parmesan cheese.
- Omitting additional parsley and Parmesan cheese, freeze cooled meatball mixture in freezer containers. To use, partially thaw in 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.
