Allergen free slow cooker meatballs.
1 lb. ground turkey
1/2 Cup panko breadcrumbs (You can also use crushed rice krispies for wheat free. Or if you are able to have italian breadcrumbs use them and omit the next 6 ingredients.)
1/2 teaspoon salt
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1-2 cloves minced garlic
1/2 large (or 1 small) onion, chopped
1 jar pasta sauce ( I used Classico fire roasted tomato and garlic)
1 can crushed tomatoes
1/2 can tomato paste
1 green pepper sliced thin (optional)
In a bowl mix ground turkey, breadcrumbs, salt, parsley, pepper, onion powder, oregano, basil, garlic and onion. Shape the mixture into 16 meatballs. In the slow cooker mix the jar of pasta sauce, crushed tomatoes, tomato paste and pepper (if desired). Place the meatballs into the sauce and cook on low for about 6 hours.