Turkey Meatballs - Crockpot Style

Who doesn't love throwing things in a crockpot, setting the timer, and letting it do the dirty work?!  I know I do!  There's nothing better than coming home after a long day at work to the smell of a delicious dinner that has been slowly cooking all day!

INGREDIENTS:

• 1 lb. raw 93% lean ground turkey 
• 1/2 tsp. sea salt, divided use
• 1/2 tsp. ground black pepper
• 1 large egg, lightly beaten
• 1/2 cup whole grain panko crumbs (Japanese-style breadcrumbs)
• 2 cloves garlic, finely chopped
• 2 Tbsp. finely chopped parsley
• 2 Tbsp. grated Parmesan cheese
• 2 tsp. olive oil
• 1 medium onion, chopped
• 1 (28 oz) can whole tomatoes, crushed
• 1 tsp. dried oregano leaves
• **Optional - sliced mushrooms and peppers  (I had some in the fridge I needed to use!)

DIRECTIONS:

1. Combine turkey, 1/4 tsp. salt, pepper, egg, breadcrumbs, garlic, parsley, and cheese in a large bowl; mix well with clean hands.
2. Roll mixture into eighteen 1 1/2-inch meatballs.  Set aside.
3. Heat oil in large nonstick skillet over ,medium-high heat.  Add half of the meatballs; cook, turning occasionally, for 4-6 minutes, or until brown on each side.  Place browned meatballs in a 3-quart crockpot.
4. Repeat with remaining meatballs.
5. Add onion and **optional mushrooms and peppers to same skillet; cook over medium-high heat, for 4-6 minutes, or until onion is translucent.
6. Top meatballs with cooked onions and **optional veggies, tomatoes, oregano, and remaining 1/4 tsp. salt; cook, covered, for 5 to 6 hours on low, stirring only once or twice.

Enjoy!