Ingredients
1largeegg
2lbslean ground turkey,(92 to 97%)
⅔cupPanko breadcrumbs,or gluten-free, or quick oats, or whole oats
3clovesgarlic,(about 1 tbsp) minced, finely chopped
2tsporegano,dried
1½tspsalt
1tsppaprika,smoked
1tspfresh ground black pepper
1large sweet onion,sliced
1¾cupsBBQ sauce
½cupItalian dressing,store bought, or homemade
1tbspolive oil
Preparation
Beat the egg in a large mixing bowl.
Add the ground turkey, panko, garlic, oregano, salt, paprika, and pepper.
Mix everything up just so the ingredients are combined – avoid overmixing.
Roll into desired size balls – slightly larger than a golfball, if desired.
Place all the rolled meatballs on a large baking sheet.
Place the onion slices in the bottom of the slow cooker, then top with ½ of the BBQ sauce and ½ of the Italian dressing (the rest will go on top).
Coat a large skillet with olive oil and bring to medium-high heat.
Lightly brown the meatballs in batches for about 1 minute on each side. (Do not skip this step. So much flavor and it helps set the meatballs so they do not fall apart.)
Layer the meatballs into the slow cooker while browning each batch.
Once all browned meatballs have been added to the slow cooker, pour the remaining BBQ sauce and Italian dressing on top.
Cover and cook on Low for 6 to 8 hours or on High for 4 hours. Serve warm with sauce and onions.
Enjoy alone, or with mashed potatoes and veggies, salad, sweet potato fries, onion rings, with rolls and melted mozzarella for sandwiches, or even with toothpicks as a party appetizer.
