Food, Fun, NYC, Ohio, recipe, savory

Balls 1- Crockpot Turkey Italian

I have been putting this one off for a while as I was not so impressed in my first meatball attempt.  One thing I knew would turn out perfect is Lidia’s “rich man’s pasta” which I have been making by hand for years.  It uses up 9 egg yolks and only two whites (it is my favorite way to use up egg yolks as they are often thrown out).  Below are her three variations


  • 2 cups all-purpose flour
  • 9 egg yolks form large eggs (2/3 cup)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons water


  • 2 cups all-purpose flour
  • 1 egg yolk
  • 3 large whole eggs
  • 1 Tablespoon olive oil


  • 2 cups all-purpose flour
  • 2 large whole eggs
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons water
  • 2 tablespoons extra-virgin olive oil

Then I decided to make use of another resource I do not have in the 6by6 kitchen, the crockpot.  I decided to make Italian turkey meatballs, but even after a day of simmering in the aromatic tomato sauce, they came out awfully dry.  I am blaming it on the extra lean meat.  Regardless here is the recipe and the results compliments of Skinnytaste.



  • • 20 oz (1.3 lb) ground turkey breast 93% lean
  • • 1/4 cup whole wheat seasoned breadcrumbs
  • • 1/4 cup Reggiano Parmigiano cheese, grated
  • • 1/4 cup parsley, finely chopped
  • • 1 egg
  • • 1 large clove garlic, crushed
  • • 1 tsp kosher salt + fresh pepper
  • For the sauce:
  • • 1 tsp olive oil
  • • 4 cloves garlic, smashed
  • • 2 28 oz cans crushed tomatoes
  • • 1 bay leaf
  • • salt and fresh pepper to taste
  • • 1/4 cup fresh chopped parsley


1. In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each.

2. In a small sauté pan, heat olive oil over medium heat. Add garlic and sauté until golden, being careful not to burn.

3. Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.

4. Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours. When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.



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