Ingredients:

  • 1.5 lb ground turkey
  • 1/2 cup almond flour
  • 1 large egg, beaten
  • 1/4 cup grated parmesan cheese
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups low-sodium marinara sauce
  • 1/2 cup low-sodium beef or vegetable broth
  • 1 tsp onion powder
  • 1 tbsp extra virgin olive oil

Instructions:

  1. In a large mixing bowl, combine the ground turkey, almond flour, beaten egg, parmesan, garlic, parsley, oregano, salt, and pepper.
  2. Gently mix the ingredients until just combined; avoid overworking the meat to ensure the meatballs remain tender.
  3. Scoop approximately 2 tablespoons of the mixture and roll into 1-inch balls, yielding about 20-24 meatballs.
  4. Lightly grease the bottom and sides of a 4-6 quart slow cooker with olive oil to prevent sticking.
  5. In a small bowl, whisk together the marinara sauce, broth, and onion powder.
  6. Pour the sauce mixture into the bottom of the slow cooker.
  7. Carefully nestle the rolled turkey meatballs into the sauce, ensuring they are not overly crowded.
  8. Cover with a tight-fitting lid and cook on LOW for 4 hours.