Slow Cooker Meatballs and Roasted Red Pepper Marinara

Slow Cooker Meatballs and Roasted Red Pepper Marinara

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Meatballs:

  • 2 pounds ground turkey
  • 1/2 cup Italian seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil or vegetable oil

Sauce:

  • 4 cans (14.5 oz each) diced tomatoes
  • 2 cans (6 oz. each) tomato paste
  • 1 cup chopped roasted red peppers
  • 1medium onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon salt
  • 1/2 tsp freshly ground pepper

Directions

  1. To make the meatballs, combine ground turkey with all meatball ingredients in a large bowl.
  2. Divide mixture and shape into 24 meatballs.
  3. Heat olive oil in large skillet over medium-high heat.  Brown meatballs until light brown. Set aside.
  4. Combine sauce ingredients in crock.
  5. Gently stir in meatballs to cover with sauce.
  6. Cover and cook for 3 hours on HIGH or 5 hours on LOW until meatballs are heated to at least 160°F internal temperature.
  7. Serve over pasta.

Serves: 8

Test Kitchen Tips:
 

  • It is easier to brown meatballs in two batches.  Heat one tablespoon olive oil and brown 12 meatballs at a time.
  • If you like thicker sauce, remove lid for the last 30 minutes of cooking time.

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