Ever since I was pregnant with Lily I craved meatballs. I mean, I’d eat the for breakfast, lunch and dinner. I’m not really sure what it was, but it’s what the baby wanted. HA! And she continued to love them out of the womb, so did I. My mom never really busted out the Italian growing up, so I didn’t really have a recipe to go off of. I just kinda winged it and the recipe have evolved over the years, but this version has stuck for about the past 5 years. It’s now become a family favorite and is requested often. I hope you enjoy it!
SHOP THE POST
- 1 lb ground turkey
- 1 lb grass fed ground beef
- 1 lb ground bison
- 1 cup grated parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 egg
- 1 cup panko bread crumbs
- 1 jar of Rao's marinara sauce
- 1 6oz can tomato paste
- 1 28oz can crushed tomatoes
- salt + pepper
- Add tomato sauce, paste and crushed tomatoes to slow cooker. Use a wooden spoon to stir and make sure tomato paste is incorporated.
- In a large bowl combine turkey, beef and bison.
- Add egg, dried herbs, seasonings, parmesan cheese and bread crumbs. Mix with your hands, making sure it's combined. Don't over mix, you don't want them to become tough.
- Wet your hands and form mixture into balls with your hands. Making them about 2-3 inches across.
- Once you roll the meatballs in your hand add them to sauce mixture. Yes, put them in raw.
- Gently push meatballs under the sauce and use a spoon to cover them as best as you can.
- Set your slow cooker on low for 6 hours if you have time, if not, set on high for 3 hours.
- Cover and let cook. Boil spaghetti noodles, drain. Scoop out meatballs + sauce and serve.
- makes about 15-20 meatballs