SLOW COOKER TURKEY SAUSAGE MEATBALLS
These slow cooker turkey sausage meatballs are tasty and easy to make.
Provided by paulettej426
Categories World Cuisine Recipes European Italian
Time 4h25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat. Add 1/2 of the garlic and saute for 30 seconds. Scrape into the bottom of a slow cooker and stir in tomatoes, oregano, and 3/4 teaspoon salt.
- Combine remaining garlic, remaining salt, turkey sausage, ground turkey, bread crumbs, Parmesan cheese, eggs, and parsley in a large bowl. Blend using your hands and form into 2-inch balls. Place into the slow cooker. Spoon tomato mixture over meatballs.
- Cover and cook on Low until no longer pink in the center, 4 to 5 hours.
Nutrition Facts : Calories 331.2 calories, Carbohydrate 19.4 g, Cholesterol 129.8 mg, Fat 16.6 g, Fiber 3.1 g, Protein 29.1 g, SaturatedFat 5.1 g, Sodium 1174.5 mg, Sugar 0.8 g
GRAPE JELLY SLOW-COOKER MEATBALLS
Many versions of this dish live on the Internet and for good reason-it's quick, easy and a real crowd pleaser. We find some of them a bit too cloying though, so we scaled down the jelly and added a little acidity and heat in the form of Dijon mustard, cider vinegar and hot sauce to create the perfect balance of sweet and tangy. We use beef meatballs, but you can substitute turkey or veggie ones.
Provided by Food Network Kitchen
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Stir together the chili sauce, jelly, mustard, vinegar and hot sauce in a 4- to 6-quart slow cooker. Add the meatballs and stir to coat with the sauce. Cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours.
SLOW COOKER SPAGHETTI AND MEATBALLS
Using a mixture of uncased sausage and ground beef is the trick to achieving tender, flavorful meatballs without a lot of work or extra ingredients. These three-inch meatballs are oversize, so they can stay moist and tender after cooking for an extended period. This way, they also fit in the slow cooker in one layer, which helps them cook evenly. Choose any kind of turkey sausage you like best; sweet or hot Italian are both great choices. (Pork will work too, but will make the sauce a little oily.) Fear not, the spaghetti is cooked separately, so you can serve these meatballs over any long noodle for a traditional take, or spoon them over polenta or tuck them into hero rolls.
Provided by Sarah DiGregorio
Categories dinner, meat, pastas, main course
Time 2h
Yield 5 to 6 servings
Number Of Ingredients 17
Steps:
- In a 6- to 8-quart slow cooker, whisk together the tomato paste and red wine. In a bowl, stir together the panko, parsley, Parmesan, grated onion, eggs, milk, garlic, vinegar and red-pepper flakes. Season with 3/4 teaspoon salt and a generous amount of black pepper.
- Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. (Don't overmix, or you'll end up with tough meatballs.) Form the mixture into 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit snugly in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil sprigs to the slow cooker. Cover, and cook on low for 4 hours.
- When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you'd like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan and torn basil leaves for topping.
SLOW COOKER MEATBALLS AND SAUCE
Taken from The Everyday Low-Carb Slow Cooker Cookbook "The meatballs cook right in the sauce, making it especially rich and robust. If you like, serve with spaghetti squash 'spaghetti' or low-carb pasta."
Provided by Tarbean
Categories Veal
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large mixing bowl, using clean hands, combine meatball ingredients (ground pork through 1 tsp black pepper); set aside. In slow cooker crock, whisk together the sauce ingredients (spaghetti sauce through water).
- Form meat mixture into golf ball-sized meatballs and drop them into the sauce (some will stick out of the sauce; that's okay).
- Cover and cook on LOW for 8 hours. Before serving, stir gently so all meatballs are coated with sauce.
SLOW-COOKER SAUCY MEATBALLS
Discover your new go-to recipe with these Slow-Cooker Saucy Meatballs. Simmer these Slow-Cooker Saucy Meatballs in the slow-cooker for amazing flavor.
Provided by My Food and Family
Categories Pasta
Time 6h30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients just until blended; shape into 1-inch balls. Place in slow cooker; top with vegetables and pasta sauce. Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
- Cook spaghetti as directed on package, omitting salt.
- Drain spaghetti. Serve topped with meatballs, sauce and cheese.
Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
SLOW COOKER MEATBALLS
Try these slow cooker meatballs for a tasty family meal. Turkey mince makes lighter meatballs which kids love. They also freeze well so you can batch cook
Provided by Good Food team
Categories Dinner, Main course
Time 6h
Number Of Ingredients 12
Steps:
- Heat the slow cooker if necessary. Heat the oil in a non-stick frying pan and add the onion, carrots, celery and garlic and fry gently for a minute. Pour in the passata, add the parsley and stir, then transfer the lot to the slow cooker.
- To make the meatballs, tip the mince into a large bowl. Add the oats, paprika, garlic and plenty of black pepper, and mix everything together with your hands. Divide the mixture into 20 lumps about the size of a walnut and roll each piece into a meatball. Spray or run a non-stick pan with a little oil and gently cook the meatballs until they start to brown. Add them to the tomato base and cook on Low for 5 hours. Serve over rice or pasta if you like, or with a green salad.
Nutrition Facts : Calories 260 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 0.21 milligram of sodium
SLOW COOKER TURKEY MEATBALLS IN TOMATO SAUCE
These slow cooker turkey meatballs in tomato sauce are a great alternative to traditional beef meatballs. Can be served over pasta or make meatball sandwiches with sauteed onions and peppers with melted Italian cheese over the top. Fantastic!
Provided by Cheryl
Categories World Cuisine Recipes European Italian
Time 4h25m
Yield 6
Number Of Ingredients 10
Steps:
- Saute onion and Italian dressing in a small saute pan over medium heat for 5 minutes. Remove from heat and let cool slightly, about 5 minutes.
- Combine turkey, bread crumbs, garlic, sauteed onions, Italian seasoning, salt, and pepper in a bowl; mix well.
- Combine diced tomatoes and marinara in a second bowl; set aside.
- Form 1/2 of the turkey mixture into 1 1/2-inch meatballs and layer them in the bottom of a slow cooker. Pour 1/2 of the tomato mixture over the meatballs. Form the remaining turkey mixture into meatballs and layer with remaining tomato mixture.
- Cover and cook until no longer pink in the centers, about 4 hours on High, or 8 hours on Low.
Nutrition Facts : Calories 415.2 calories, Carbohydrate 41.1 g, Cholesterol 86.5 mg, Fat 14.1 g, Fiber 6.4 g, Protein 29.8 g, SaturatedFat 3.5 g, Sodium 1281.2 mg, Sugar 16.1 g
SLOW COOKER CHICKEN & SAUSAGE GUMBO
I've always loved the Gumbo and other dishes my Dad used to make, and in my efforts to try and figure out how he made them I've come up with this Gumbo recipe. It's incorporating several things from various recipes found here on food.com (such as how to make a roux!).
Provided by RedAntisocial
Categories One Dish Meal
Time 5h40m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Make a roux: Combine cooking oil and all-purpose flour in a small saucepan and heat on medium low for 15 to 20 minutes stirring regularly until it turns a chocolatey brown. Black lumps means you've burned it ;).
- Meanwhile dice your vegetables and place them in the slow cooker.
- Slice the sausages into discs and fry them until golden brown, add to slow cooker.
- Cube the chicken and fry until no pink remains, add to slow cooker.
- Pour roux over contents of slow cooker.
- Add 4 cups of chicken stock to slow cooker.
- Add spices to slow cooker, stir well.
- Cook on low for 8 hours or high for 5 hours.
- Optionally add cooked shrimp and heat for an additional 20-30 minutes.
- Serve over a bed of rice prepared as per it's package instructions.
More about "slow cooker turkey sausage meatballs recipes"
SLOW COOKER TURKEY MEATBALLS | GIADZY
From giadzy.com
5/5 (3)Estimated Reading Time 3 minsAuthor Giada De LaurentiisTotal Time 5 hrs 45 mins
- For the Sauce: In a 4 quart slow cooker, add the cans of tomato, dried oregano, salt, pepper and garlic cloves. Stir to combine and set aside.
- For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, salt, pepper, egg, and garlic. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using your fingers, gently mix all the ingredients until thoroughly combined. Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (24 to 26 meatballs).
- Add the meatballs to the slow cooker with the tomato mixture. If you need to make a second layer of meatballs, gently press on the first layer to submerge and add the next layer on top. It's okay if they aren't fully covered in sauce.
- Nestle the parmesan rind into the sauce. Cover and cook for 5 hours on high. After the 5 hours, remove the cover and cook an additional 30 minutes on high to reduce the sauce slightly. Serve with freshly grated parmesan.
CROCK POT TURKEY MEATBALLS RECIPE {CROWD-PLEASING!}
From wellplated.com
5/5 (15)Total Time 4 hrs 36 minsCategory Main CourseCalories 65 per serving
- Place two oven racks in the upper and lower thirds of the oven. Preheat the oven to 450 degrees F. Lightly grease 2 baking sheets with cooking spray, or line with parchment paper or a silpat mat.
- In a large mixing bowl, whisk together the milk and eggs until evenly combined. Add the ground turkey, turkey sausage, breadcrumbs, cheese, parsley, salt, pepper, and garlic powder. Lightly mix with a fork or your fingers, just until combined, being careful not to compact the meat. With a scoop or spoon, scoop the meat, then shape into 1 1/2-inch meatballs. Arrange on the prepared baking sheets. (You will have about 38 meatballs total).
- Bake the meatballs for 3 minutes, remove the pans from the oven and flip the meatballs, then return the pans to the oven, switching each pan from bottom to top. Bake 3 additional minutes, then remove from the oven. The exterior of the meatballs should be lightly browned, but they will not be cooked through.
- Lightly coat a 5-quart or larger slow cooker with cooking spray. Arrange a layer of meatballs over the bottom, pour on half the sauce, then stack any remaining meatballs on top. Pour on the remaining sauce. Cover and cook on high for 2 hours or low for 4 hours, until the meatballs are cooked through and reach an internal temperature of 160 degrees F. Serve warm with pasta, on buns, over polenta, or enjoy alone as an appetizer.
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