Vegetable, meat, or pasta pizzas all taste wonderful with this white pizza sauce. Apply sauce, top with your preferred toppings, and bake in accordance with the dough’s directions after brushing with olive oil. Excellent with fettuccine or chicken and broccoli calzones. 2 medium pizzas’ worth of sauce can be made. wonderfully ices over. simply let it defrost at ambient temperature.
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs 5 mins |
| Total Time: | 4 hrs 25 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, finely chopped, divided
- 2 (28 ounce) cans crushed tomatoes
- ½ teaspoon dried oregano
- 1 ¾ teaspoons salt, divided
- 2 pounds turkey sausage, casings removed and crumbled
- 1 ¼ pounds lean ground turkey
- 1 ¼ cups plain dry bread crumbs
- ¾ cup freshly grated Parmesan cheese
- 2 large eggs
- ¼ cup chopped fresh parsley
Instructions
- 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 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 5 g |
| Sodium | 1175 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
The combination of ground turkey and turkey Italian sausage made for a flavorful meatball without becoming dry. I only used about 1-1/2 lbs of turkey sausage. I also added a little onion and a little Italian seasoning to my meatball. I did think the sauce was a little bland, so, in the future will stick my usual marinara sauce. It did cook beautifully in the slow cooker. Thanks for the recipe!