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Monday, December 26, 2011

Crockpot Meatballs

Modified from a recipe by the amazing Crockpot Lady!

1.25 pounds ground turkey (it's what I had, can use beef)
1/4 cup grated Parmesan cheese
1/4 cup Panko-style breadcrumbs ( we use ground rice/corn chex or rice krispies)
2 eggs
2 tablespoons dried minced onion flakes
1 tablespoon garlic powder
1 teaspoon italian seasoning
1/2 teaspoon kosher or sea salt
1/2 teaspoon ground black pepper

additional ingredients:
1 cup flour (I used GF)
1 3/4 cups chicken broth (can use beef)
4oz tomato paste

The Directions.

Use a 6-quart slow cooker. Spray the inside of your cooker with cooking spray. In a good-sized mixing bowl, combine the turkey,Parmesan cheese, breadcrumbs, eggs, and the dried spices. Combine well--- use your hands!.

After the meat is mixed, line a cookie sheet with parchment paper or non-stick foil. Pour 1 cup of flour into a shallow dish.
Roll meat into golfball-sized balls and then lightly dust each meat ball with flour before placing onto the lined cookie sheet. When all the meat is gone, put the whole cookie sheet into the freezer for 1 hour, or until completely frozen.

Once your meatballs are frozen, place them one-by-one (don't dump!) into your lightly greased slow cooker. It's okay to stack them. In a small mixing bowl, whisk together the broth and tomato paste to create a gravy. Pour this evenly over the meatballs.

Cover, and cook on low for 5 hours, or until the meatballs have browned and are fully cooked. They can stay on warm for about 3 hours if you need...

Serve with pasta or rice!

***Yummy! These came out really great! I really liked the flavor of the ground turkey, although I'm sure ground beef would be just as good. We at this with pasta. There is just the right amount of sauce for all of the meatballs. Easy-peasy!***

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