These were so mouth watering delicious that I just want to keep eating more and more and more. This recipe crosses over more into the traditionally Italian recipes, but to make them a little healthier, I have substituted beef for ground turkey. And making them in the crock pot was so painless that this recipe will be going into my “I’m way too tired to cook anything complicated” box. All it does require is that you plan enough time ahead that you have 4-5 hours to set it and forget it as they say. There is like a 5-10 minute prep time and hardly anything to clean up, especially if you use a crock pot liner (I forgot this time though and the mess still isn’t that bad).
Ground Turkey Meatball Subs Recipe1 pkg. Ground Turkey, around 1 – 1.5 lbs. (I use 93% lean) 1/3 cup. whole wheat breadcrumbs 1/3 cup grated parmesan cheese 1 Tablespoon minced garlic 1-2 teaspoons dried (Greek) oregano 1 Large egg, slightly beat 1-2 teaspoons fresh ground pepper 1 teaspoons salt 1 jar preferred maranara sauce Adding fresh herbs would add a beautiful compliment if you have any on hand. I usually will add either fresh basil or fresh oregano, sometimes even mint. Put everything in one large bowl, making sure the mixture is well combined with either your hands or a wooden spoon. I usually add the turkey first and spread around the bowl, then I can season the meat more evenly. Combine all ingredients well. Slowly pour the marinara into the crock pot to avoid too much splattering. I then use a cookie scooper (1 Tablespoon size) to scoop straight from the bowl into the sauce and crock pot. Turn on low, cover, and cook for 4-6 hours depending on the size. Mine took about 4 1/2 hours. Make sure that the turkey meat reaches an internal temp of 165° to ensure wellness and safety. Serve on soft hogie rolls, make mini sliders, or simply serve over pasta or rice.
How’s your summer going so far? My last few months have truly been a whirlwind, and I say that with a smile on my face. I am happy to announce that I will have my own 3rd grade class beginning in August. I actually had the privilege to take over one of the third grade classes at my charter school the last 6 weeks of school. It was bittersweet. I am going to love being in the classroom full time, but I like closure and being able to finish what I start. This year I was a Reading and Math Interventionist, fancy way of saying that I worked with the bottom 35% of students in Kindergarten – Seventh grade. I pulled out small groups during non-core classroom time and we had intensive sessions to help the students make gains and fill in any gaps of learning along the way. I. loved. my. job. I loved getting to teach both reading and math. I loved getting time with my little Kindergartners, my fun 3rd and 4th graders, and my challenging middle schoolers. I loved getting to collaborate with teachers. I loved getting to focus on and craft exactly what the students at my table needed and see the light bulbs of success consistently turn on!!! But I know great things are ahead of me and I am eager to be a teacher to 20 little ones that I can call all-my-own!!!
Can you guess what my classroom theme will be? ….. Cooking! I’ve already thought of all the fun word plays and decor I am going to do!!! It might just be my best/worst year yet! Every single teacher has already shared their wisdom that, “Your first year is your hardest!”.
I have also reckoned that I need to be more faithful with my blog. Not only does cooking de-stress me, but it will help distract me when I need it the most! I hope you are enjoying whatever changes life has thrown your way lately. And if you are just in need of a few changes, make them happen yourself! Thanks for stopping by as always!