This is a recipe I started making years ago as soon as I removed gluten and dairy from my diet. Anything I can prepare in advance and have ready for me in the slow cooker as soon as I get home is a bonus. Gluten free slow cooker turkey meatballs are a nice alternative to the ground turkey marinara recipe I make regularly. It’s nice to rotate different versions of recipes so we’re not eating the same thing for dinner every week. You can serve my gluten free meatballs with a simple side salad or rice pasta marinara.
As for the sauce I used, it is my new favorite. I discovered Rao’s Sensitive Marinara Sauce about a month ago when I was looking for a different option than the Trader Joe’s jar we usually get. If you’ve read other recipes I’ve posted, you know it I always remove the onion and garlic from my shopping list because it doesn’t agree with me. This is the first sauce I have found that doesn’t have either. The ingredients are whole peeled tomatoes, olive oil, carrots, salt, celery, basil…that’s it!
For reference, the below recipe makes about 24 meatballs. You can easily cut it in half if you are serving only two people or do not want leftovers.
Shopping List
- 1 jar of Rao’s Sensitive Marinara Sauce (or your favorite tomato sauce)
- 2 lbs. Ground Turkey Breast
- 2 egg yolks
- 2 teaspoons oregano
- 1/2 teaspoon cayenne pepper
- 2 teaspoons salt
- cilantro (to garnish)
Instructions
- In a slow cooker, cover the bottom with the marinara sauce (about a 1/2 cup).
- Combine the egg yolks, oregano, cayenne pepper, and salt in a mixing bowl and stir until blended.
- Add the ground turkey and mix thoroughly with your hands.
- Form the meat mixture into meatballs (slightly larger than the size of a golf ball) and place into the slow cooker.
- Drizzle additional marinara sauce on top and sprinkle with cilantro.
- Cook on low for 7-8 hours.
- Serve garnished with cilantro and extra marinara sauce (optional).
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