Although I’ve used turkey in many other places to replace beef, this was my first try with meatballs. The balls were flavorful, although a bit on the dry side. Not bad for my first go with dairy free, egg free turkey meatballs, but next time I might add a touch of oil just for texture and moisture.
1 lb ground turkey
1/2 minced onion
1 1/2 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1/4 cup dairy free breadcrumbs
1 teaspoon dried italian seasoning
Mix all ingredients well with hands. Shape into 12 balls and add to sauce.
1 cup minced onion
6 cloves finely chopped garlic
6 basil leaves, finely chopped
1 bay leaf
1 tablespoon dried oregano
1 tablespoon sugar
1/2 teaspoon red pepper (optional)
(2) 28 oz cans ground peeled tomatoes
(1) 6 oz can tomato paste
salt and pepper to taste
Mix all ingredients in slow cooker. Add meatballs. Cook on low for 8 hours, and serve over your favorite spaghetti! Serves 4.