Crockpot Turkey Meatballs in White Wine Marinara
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4
Ingredients
- 20 ounces ground turkey
- 1/4 cup wheat germ
- 1/4 teaspoon ancho chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 egg beaten
- No-stick spray
- 28 ounce jar of tomato sauce or crushed tomatoes, if you'd rather. I like the tomato and basil.
- 1/2 cup white wine
- 4 cloves garlic minced (or more, to taste.)
Instructions
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Combine turkey, spices, and egg as you would for meatloaf. (Around here, that's by kid powered potato masher.)
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Spray a large skillet with no-stick spray (I use olive oil in a refillable pump) and heat over medium-high heat.
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Use an ice cream scoop to portion the meatball mixture into meatballs. Form into a ball with wet hands. (Mom says this helps them brown better!)
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Brown each meatball in the skillet, turning to brown on all sides. If the skillet is hot, this will go quickly.
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Transfer to the crock pot. Add the sauce, wine, and garlic.
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Cover and cook on low setting for 6-8 hours.
Recipe Notes
I know, I know. I hate crockpot recipes that say you need to brown things first. But if you skip it, your meatballs will stick together. Sorry, mamas. But you can do a big, double batch and freeze half the meatballs for next time! My mother says she doubles hers every time. Saves on cleanup!