Juicy Slow Cooker Turkey Breast

Food, Cuisine, Dish, Meat, Condiment, Kofta, Ingredient, Dishware, Spaghetti, Sauces,

Day one in Kids' Week here at Dinner Diary was a moderate success. By that I mean that my kids ate and asked for seconds. There was no complaining, but no raving, either. In fact, there was very little discussion of the food at all at dinner that night. What a nice change! We talked about our plans for the summer, which for my son and daughter mostly involve running around the backyard in their swimming suits with the hose. (Since my water bill might not survive a whole summer of that, I have a few other plans, too.)

This was a slow-cooker recipe, too, so that meant I got the meatballs started around noon, then we went to see a movie and came home with dinner almost done. In fact, I was in such a big hurry to get this in the slow cooker so we could go that I failed to take in-process photos. It's pretty easy, though, with no pre-browning necessary. The recipe is adapted from Skinnytaste.

I mixed a package of ground turkey (about 1 1/3 pounds) with 1/4 cup each panko and grated Parmesan, 1 egg, 1 finely minced garlic clove and 1 teaspoon salt. I poured a 28-ounce jar of marinara sauce in the slow-cooker crock, then used my 2-tablespoon scoop to measure the meat mixture into balls. I formed the balls with wet hands, then plopped them right in the marinara. I put the lid on the crock and cooked on low for 6 hours, then served over spaghetti with more grated Parmesan and a green salad on the side.

The meatballs were a bit softer than our usual freezer meatballs, but they had a nice mild flavor and were well-received. We have about half the recipe left in the fridge; I think we'll have meatball sandwiches with them.

Tell me about what your kids like to eat. Here are some ideas from Woman's Day:

10 Delicious Kid-Friendly Recipes

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