Crock Pot Turkey Meatballs

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  0.3 cup Skim Milk
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  3 Egg, Whole, Large(132g)
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  26 lbs Ground Turkey, 99% Lean
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  12 oz Turkey Breakfast Sausage
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  0.8 cup Bread Crumbs, Italian Seasoned, Dry
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.3 cup Parsley, Fresh
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  1.5 tsp 1 1/2 teaspoons kosher salt
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  0.5 tsp 1/2 teaspoon ground black pepper
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  0.5 tsp Garlic powder
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  2 Pasta Sauce, Marinara, Canned(1360g)

Instructions

1. 1In a large mixing bowl, whisk together the milk and eggs until evenly combined. Add the ground turkey, turkey sausage, Italian seasoned breadcrumbs, grated Parmesan, fresh parsley, garlic powder, salt, and pepper. Lightly mix with a fork or your fingers just until combined, being careful not to compact the meat.
2. 2Using a scoop or spoon, portion the meat mixture into 1½-inch meatballs and arrange them on two lightly greased baking sheets (approximately 19 meatballs per sheet).
3. 3Preheat the oven to 450°F. Bake the meatballs for 3 minutes over the middle rack, then remove and flip each meatball. Return to the oven and bake for 3 additional minutes until the exterior is lightly browned (they will not be cooked through at this stage).
4. 4Lightly coat a 5-quart slow cooker with cooking spray. Arrange a single layer of the partially cooked meatballs over the bottom, pour half the marinara sauce over them, then stack the remaining meatballs on top and pour the remaining sauce over all.
5. 5Cover the slow cooker and cook on high for 2 hours or on low for 4 hours, until the meatballs reach an internal temperature of 160°F and are cooked through.
6. 6Divide the meatballs and sauce evenly into 19 airtight containers while hot, allowing approximately 2 meatballs and sauce per container.