One of my challengers found this recipe on the Team Beachbody Blog and I knew I had to try it!

Of course, I did a little modifying because we aren't really onion or garlic friendly in this house. Shit, according to my Gastro Doc, I shouldn't eat anything, including the tomato sauce in this recipe! Thanks reflux.

As usual I doubled the recipe, I am all about making life simple so if that means rolling 36 meatballs instead of 18 so that I can have extra meals that are at my fingertips (or in my freezer), for busy nights then I am going to do it! The 36 meatballs served as 2 meals yesterday (kiddies dinner), 4 lunches for Aaron and I this week plus 2 extra containers in the freezer with enough to feed all 4 of us 2 dinners next week (or whenever).

Total Time: 6 hrs. 22 min.
Prep Time: 20 min.
Cooking Time: 6 hrs. 2 min.
Yield: 12 servings, 3 meatballs each

Ingredients:
2 lb. raw 93% lean ground turkey
1 tsp. sea salt, divided use
1 tsp. ground black pepper
2 large eggs, lightly beaten
1 cup whole grain panko (Japanese-style breadcrumbs or GF breadcrumbs if need be)
1 clove garlic, finely chopped
4 Tbsp. finely chopped fresh parsley
4 Tbsp. grated Parmesan cheese
4 tsp. olive oil, divided use
1/2 medium onion, sliced
2 (28-oz.) can whole tomatoes, crushed
2 tsp. dried oregano leaves

Preparation:

1. Combine turkey, 1/2 tsp. salt, pepper, egg, breadcrumbs, garlic, parsley, and cheese in a large bowl; mix well! (I use food safe gloves bc I am weird like that)
2. Roll mixture into thirty-six 1½-inch meatballs. Set aside.
3. Heat 2 tsp oil in large nonstick skillet over medium-high heat.
Add half of meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned on each side. Place browned meatballs in a 3-quart slow cooker. (My slow cooker also works on my stove, AWESOME, 1 pot mess)
4. Repeat with the remaining meatballs. Set aside.
5. Add onion to same skillet; cook, over medium-high heat, for 4 to 6 minutes, or until onion is translucent.
6. Top meatballs with cooked onion, tomatoes, oregano, and remaining 1/2 tsp. salt; cook, covered, on low temperature for 5 to 6 hours, stirring once or twice.
7. You can serve over whole grain or quinoa noodles (GF option). Zoodles or Spaghetti Squash noodles would be yummy too!

For my Fix Family: 1 Green, 1 Red, 1 tsp