To form meatballs, place ground turkey, egg, cornmeal, white rice flour, ¼ cup dried basil, dried parsley, and ½ tsp salt in a medium-sized bowl. Mix with a fork until all ingredients are evenly distributed.
Coat the bottom of the cooking pot with oil.
Shape approximately 2 Tbsp of the meat mixture into a meatball, and place it in the cooking pot. Repeat with the rest of meat mixture.
Cook on the stove top on medium-high heat for 5 minutes to start browning the meat balls. Gently turn the meatballs so that the ones on top are now on the bottom. Cook for another 5 minutes. (If your slow cooker does not have a stove-top browning feature, skip this step or use a stove-top save pot for this step and then transfer the contents in the pot to the slow cooker.)
While the meatballs are browning, chop the spinach. Set aside.
After the meatballs have been cooking for a total of 10 minutes, transfer the cooking pot to the slow cooker. Use oven mitts as the cooking pot will be hot.
Add the tomato sauce, crushed tomatoes, dried oregano, and remaining dried basil and salt to the cooking pot.
Add the spinach on top and put the lid on the cooking pot.
Cook on low for 7 hours
Any tomato sauce will work for this recipe. Click the link for the ETP recipe for tomato sauce. This recipe was developed using a Crock Pot 6-quart slow cooker with stove-top browning.
Serve over gluten-free noodles or with zucchini noodles.
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