Olive Garden Inspired Turkey Meatballs

“These homemade meatballs are made with Olive Garden croutons. They're shaped, pan seared, and then slow cooked in the crockpot. It is a simple recipe that can be tweaked to your taste. I highly recommend cooking a trial meatball in the pan before you fry your first batch. Cook it like a mini hamburger pressing it slightly flat. Flip it over and brown the other side. Spoon a tablespoon of your sauce over the "burger". Taste the meatball to determine if you need to adjust seasoning to your taste.”
READY IN:
2hrs 20mins
SERVES:
6
YIELD:
24 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend croutons into 3 Cups of bread crumbs and set aside.
  2. slightly beat eggs and set combine with milk in a Pyrex cup.
  3. In a large bowl place turkey and separate with a spoon. Season with salt and pepper.
  4. Add 1/3 of the dry bread crumbs to the meat.
  5. Pour 1/3 of milk mixture over the meat mixture. Mix ingredients.
  6. Repeat steps 4 and 5 until all ingredients are mixed in large bowl.
  7. Set meat mixture aside.
  8. Heat vegetable oil in a cast iron skillet on medium high heat.
  9. Place medium size meatballs around the perimeter of the skillet browning on the bottom and one side.
  10. Flip the meatballs over and align the opposite side along the side of pan.
  11. Once meatballs are brown, gently scoop them into your spaghetti sauce filled crock pot.
  12. Allow meatballs to finish cooking in the crockpot on low for 1 hour and 30 minutes or until done.
  13. Serve over noodles or in a sub bun.

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