Are you looking for new, better-for-you recipes to start the New Year off on the right foot? If so, then you’ll love these Turkey Meatballs in Marinara! Lean ground turkey breast provides plenty of protein to keep you satisfied, while the tomato sauce is rich in lycopene, an antioxidant that gives tomatoes their bright red color. Not only are these turkey meatballs a lower fat alternative to their ground beef or ground pork counterpart, but they’re also much easier to make than traditional meatballs. Instead of pan frying them (my least favorite part of making meatballs because it’s so cumbersome), this recipe lets your slow cooker do all the work! Simply combine the turkey meatball ingredients, form into 1-inch balls, and place in a slow cooker with the tomato sauce. Turn your magical little appliance on, and in a few hours dinner will be ready! Great on their own or served over cooked whole grain pasta or spaghetti squash, your family will undoubtedly enjoy these easy and delicious meatballs!
- In a medium bowl, combine ground turkey, bread crumbs, onion, garlic, parsley, egg, and a dash of salt and pepper. With your hands, blend ingredients together and form into 1-inch meatballs. Set aside.
- In a bowl combine marinara sauce, diced tomatoes, and basil. Pour half of sauce into a 4- to 5-quart slow cooker. Add meatballs and top with remaining sauce. Cover and cook on low-heat setting for 8 to 9 hours or high-heat setting for 3 to 4 hours, until meatballs reach a minimum internal temperature of 165°F.
Yield: 8 servings
Per Serving*: Calories 200, Total Fat 2.5g (Saturated 0.5g, Trans 0g), Cholesterol 75mg, Sodium 770mg, Total Carbohydrate 19g (Dietary Fiber 4g, Sugars 6g), Protein 25g, Vitamin A 15%, Vitamin C 20%, Calcium 6%, Iron 25%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Leah Anderson is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.