TURKEY MEATBALL CROCKPOT RECIPES

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TURKEY MEATBALL VEGETABLE SOUP - SKINNYTASTE



Turkey Meatball Vegetable Soup - Skinnytaste image

Mini Turkey Meatball Vegetable Soup is kid-friendly and perfect to warm up to on a chilly autumn night.

Provided by Gina

Categories     Soup

Total Time 70 minutes

Yield 7

Number Of Ingredients 24

20 oz 1.3 lb ground turkey breast 93% lean
1/4 cup seasoned whole wheat breadcrumbs*
1/4 cup grated parmesan cheese
1/4 cup parsley (finely chopped)
1 large egg
1/4 cup onion (minced)
1 clove garlic (minced)
1/4 tsp salt
32 oz container reduced sodium chicken broth
2 tsp olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves (minced)
2 14.5 oz cans petite diced tomatoes
Parmesan cheese rind (optional)
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 tsp kosher salt and fresh black pepper
8 oz zucchini (diced)
2 cups chopped fresh spinach
extra parmesan cheese for garnish (optional)

Steps:

  • Preheat oven to 400°F.
  • In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined.
  • Form small meatballs, about 1 tbsp each, you'll get about 42. Bake in the oven about 12 minutes.
  • Meanwhile, heat the oil in a large pot or Dutch oven over medium-high heat.
  • Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
  • Add the broth, tomatoes, parmesan cheese rind, salt and pepper.
  • Add the rosemary,bay leaves, basil and parsley, cover and cook on low 40 minutes.
  • Remove the bay leaves, rosemary sprig, parmesan rind and drop the meatballs in along with the zucchini and spinach, cover and simmer until the zucchini is tender and meatballs are cooked through, about 8 to 10 minutes, season to taste with salt and black pepper if needed.
  • Serve with extra grated cheese on the side if desired.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 229 kcal, CarbohydrateContent 14 g, ProteinContent 21 g, FatContent 9 g, CholesterolContent 87 mg, SodiumContent 747 mg, FiberContent 3 g, SugarContent 4 g

CROCK POT ITALIAN TURKEY MEATBALLS - SKINNYTASTE



Crock Pot Italian Turkey Meatballs - Skinnytaste image

Delicious Italian turkey meatballs, all made in the slow cooker. No baking or frying required!

Provided by Gina

Categories     Dinner

Total Time 255 minutes

Prep Time 15 minutes

Cook Time 240 minutes

Yield 6

Number Of Ingredients 13

20 oz 1.3 lb ground turkey breast 93% lean
1/4 cup whole wheat seasoned breadcrumbs
1/4 cup Reggiano Parmigiano cheese (grated)
1/4 cup parsley (finely chopped)
1 egg
1 large clove garlic (minced)
1 tsp kosher salt
1 tsp olive oil
4 cloves garlic (smashed)
28 oz can crushed tomatoes (I like Tuttorosso)
1 bay leaf
salt and fresh pepper to taste
1/4 cup fresh chopped basil or parsley

Steps:

  • In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese.
  • Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each.
  • In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
  • Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.
  • Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours.
  • When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.
  • Serve with ricotta, over pasta or enjoy with French bread.

Nutrition Facts : ServingSize 4 meatballs with sauce, Calories 200.5 kcal, CarbohydrateContent 12.6 g, ProteinContent 17.3 g, FatContent 8 g, SaturatedFatContent 2.5 g, CholesterolContent 84.1 mg, SodiumContent 427.5 mg, FiberContent 0.5 g, SugarContent 4.5 g

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