Slow Cooker Creamy Garlic Parmesan Turkey Meatballs

Slow Cooker Creamy Garlic Parmesan Turkey Meatballs

Tender seasoned turkey meatballs gently slow-cooked in a rich garlic cream sauce, served over gluten-free pasta with tender green beans.

Dietary

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Ingredients

Instructions

  1. In a medium mixing bowl, combine ground turkey, 1/4 cup of the Parmesan cheese, half the minced garlic, 1 teaspoon of the Italian seasoning, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Mix gently until just combined, then shape into 10 evenly sized meatballs.
  2. Place the formed meatballs in a single layer at the bottom of the slow cooker. Pour the chicken broth, melted unsalted butter, remaining minced garlic, remaining 1/2 teaspoon Italian seasoning, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper around the meatballs.
  3. Cover and cook on LOW for 3 1/2 to 4 hours (or HIGH for 2 hours) until the meatballs reach an internal temperature of 165°F.
  4. About 20 minutes before serving, bring a medium pot of salted water to a boil. Cook the gluten-free penne pasta according to package directions, about 9 to 11 minutes until al dente. In the last 4 minutes of cooking, add the trimmed green beans to the boiling pasta water to cook until tender-crisp. Drain both pasta and green beans thoroughly.
  5. Gently stir the heavy cream and the remaining 1/4 cup Parmesan cheese into the slow cooker broth around the meatballs until the sauce turns smooth and creamy.
  6. Divide the warm penne pasta and green beans between two plates, top with the slow-cooked turkey meatballs, and ladle the rich garlic Parmesan sauce generously over the top.

Notes

Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.

Nutrition (per serving)