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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 4 |
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This recipe from Canadian Living Magazine can also be made with ground beef, chicken or pork. The meatballs and sauce would also be good served over pasta. Ingredients:
1 egg |
1/2 cup onion, grated |
2 garlic cloves, minced |
2 tablespoons dry breadcrumbs |
2 tablespoons parmesan cheese, grated |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 lb lean ground turkey |
1 tablespoon vegetable oil |
1 onion, chopped |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (28 ounce) can crushed tomatoes |
2 tablespoons fresh parsley, chopped |
4 submarine buns |
1 sweet green pepper, cut into thin strips and sauteed |
1/2 cup parmesan cheese, grated |
Directions:
1. To make the meatballs, beat the egg in a bowl.
2. Mix in the onion, garlic, bread crumbs, cheese, basil, oregano, salt and pepper.
3. Add the turkey; mix well.
4. Shape into 16 balls.
5. Bake on a foil-lined rimmed baking sheet in a 400 degree F oven until firm, about 10 minutes.
6. Transfer to the bowl of a slow cooker.
7. To make the sauce, heat the oil in a skillet over medium heat.
8. Fry the onion, basil, oregano, salt and pepper until the onion is softened, about 5 minutes.
9. Scrape into the bowl of the slow cooker.
10. Stir in the tomatoes.
11. Cover and cook on low heat for 4 hours or until bubbly.
12. Stir in the parsley.
13. Divide the meatballs among the buns and ladle some sauce over the meatballs.
14. Garnish with pepper strips and parmesan cheese.
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