Turkey Pesto Parmesan Meatballs

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#110076

serves/makes:

ready in:
2-5 hrs

ingredients

1 1/2 pound ground turkey
4 tablespoons pesto
1 teaspoon crushed red pepper flakes
1/3 cup grated Parmesan cheese
1 medium onion, finely chopped
1/2 teaspoon salt
2 teaspoons vegetable oil
2 cans (28 ounce size) diced tomatoes
1 can (6 ounce size) tomato paste
1 teaspoon granulated sugar
1/4 cup red wine

directions

Combine the turkey, pesto, crushed red pepper, Parmesan, onion, and salt in a large bowl and mix to combine. Do not overmix the turkey or it will not hold together well (mixing it with a spoon rather than your hands is best).

Form the turkey mixture into meatballs about 1 1/2-inches in size.

Heat the oil in a large skillet over medium heat. Add the meatballs and cook, stirring occasionally, until browned on all sides.

Place the meatballs in the crock pot.

In a bowl, combine the diced tomatoes (undrained), tomato paste, sugar, and wine. Stir well to mix all the ingredients and dissolve the sugar. Pour the mixture over the meatballs in the crock pot and stir gently to coat the meatballs in the sauce.

Cover the crock pot and cook on high for 4 hours or until the meatballs are cooked through.

Serve the meatballs and sauce over pasta or rice.

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

370 calories, 18 grams fat, 22 grams carbohydrates, 29 grams protein per serving.

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