Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 lb ground turkey
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups tomato puree
  • 1 tbsp olive oil
  • 1 tsp dried basil
  • 1/2 tsp onion powder
  • 1/2 cup beef broth

Instructions:

  1. In a large bowl, combine 1 lb ground beef, 1 lb ground turkey, 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1 beaten egg, 2 cloves minced garlic, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
  2. Mix the ingredients using hands or a fork until just combined; stop mixing as soon as the egg streaks disappear to avoid a rubbery texture.
  3. Dampen hands with water and roll the mixture into 20 meatballs, approximately 1.5 inches in diameter.
  4. In a 6-quart slow cooker, stir together 2 cups tomato puree, 1/2 cup beef broth, 1 tsp dried basil, and 1/2 tsp onion powder.
  5. Optional: Heat 1 tbsp olive oil in a pan over medium heat and brown the meatballs on all sides before adding them to the slow cooker; otherwise, add raw meatballs directly.
  6. Gently place the meatballs into the sauce in a single layer. Cover and cook on Low for 4 hours or High for 3 hours.
  7. Use a meat thermometer to verify that the largest meatball has reached a safe internal temperature of 165°F (74°C).