Name: Slow-Cooker Turkey-Pesto Cocktail Meatballs
Total time: 5 h
Ingredients: 4 cups fresh basil leaves , lightly bruised; 4 garlic cloves , minced; 1/3 cup extra-virgin olive oil; 2 ounces Parmesan cheese , grated (1 cup); 1 1/3 cups panko bread crumbs; 2 large egg yolks; Salt and pepper; 2 pounds ground turkey; 1 (28-ounce) can crushed tomatoes

Why This Recipe Works

Slow-cooker cocktail meatballs are a great way to feed a crowd—a big batch can gently simmer away before guests arrive and then be served warm right out of the slow cooker. We wanted a classic Italian-inspired turkey meatball and marinara dish that would be easy to prepare and would deliver on flavor, with a tangy tomato sauce and tender meatballs. Homemade pesto gave our meatballs bright flavor, while Parmesan both added complexity and reinforced the Italian flavors. The addition of panko bread crumbs and egg yolks acted as a binder and kept the meatballs moist and tender. Before adding the meatballs to the slow cooker we baked them to get rid of excess fat and to firm them up just enough so they wouldn't fall apart in the slow cooker's moist environment. A little reserved pesto added just before serving kept this dish fresh and bright.

Before You Begin

Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat-free), in this recipe.

Instructions

1. Adjust oven rack to middle position and heat oven to 475 degrees. Set wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray. Process basil and garlic in food processor until finely ground, about 30 seconds, scraping down sides of bowl as needed. With processor running, slowly add oil and process until smooth, about 30 seconds. Measure out and reserve 2 tablespoons pesto for serving. Transfer remaining pesto to large bowl.

Stir Parmesan, panko, egg yolks, ½ teaspoon salt, and ¼ teaspoon pepper into remaining pesto. Add ground turkey and knead with hands until well combined. Pinch off and roll turkey mixture into tablespoon-size meatballs (about 60 meatballs) and arrange on prepared rack. Bake until no longer pink, about 10 minutes. Transfer meatballs to slow cooker.

Gently stir tomatoes and ½ teaspoon salt into slow cooker, cover, and cook until meatballs are tender, 4 to 5 hours on low.

Using large spoon, skim excess fat from surface of sauce. Stir reserved pesto into meatballs and season with salt and pepper to taste. Serve. (Meatballs can be held on warm or low setting for up to 2 hours. Adjust sauce consistency with hot water as needed, adding 2 tablespoons at a time.)