Albóndigas de pavo sin pan rallado

Ingredientes

• 1 large egg
• 2 pounds (907g) ground turkey1 (any fat content)
• 2/3 cup (63g) ground flaxseed2
• 1/3 cup (30g) grated Parmesan cheese3
• 2 Tablespoons (30mL) olive oil (plus more for the frying pan)
• 3 cloves of garlic (minced)
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 and 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 large onion (roughly chopped)
• 2 28-ounce cans (1588g) crushed tomatoes

Preparación

1. 1

   In a large bowl, lightly beat the egg. Add the ground turkey, flaxseed, Parmesan cheese, olive oil, garlic, oregano, basil, salt, and pepper. Stir with a large spatula until completely combined.

2. 2

   Roll meat mixture into balls and place on a large plate or platter until you are ready to cook them. I like to use a cookie scoop (for medium size meatballs) or ice cream scoop (for larger meatballs). My meatballs are usually around 1oz in weight/size. Set aside.

3. 3

   Place the chopped onion in the bottom of a slow cooker4, then top with one can of the crushed tomatoes.

4. 4

   Heat a large skillet with olive oil over medium heat. Lightly brown the meatballs (about 8 at a time), about 1-2 minutes each side. Place each batch of browned meatballs into the slow cooker until all meatballs are browned. Cover meatballs with second can of crushed tomatoes.

5. 5

   Cover the meatballs and cook4 on low for 6-7 hours or high for 4-5 hours. Leftovers will stay fresh in the refrigerator, covered, up to 1 week.

6. 6

   Make ahead: prepare meatballs through the browning step, then cover and refrigerate up to 1 day or freeze up to 2 months. Add to slow cooker cold or frozen and cook as directed. Alternatively, fully prepare up to 1 day in advance, refrigerate, then reheat in the slow cooker on low for 1 hour. Cooked meatballs can be frozen in sauce up to 2 months. Defrost in refrigerator before reheating.