Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Hearty Turkey Meatballs Recipe
There’s nothing quite like a crock-pot recipe; coming home to an already-cooked dinner is almost priceless, especially one that can feed a crowd or be repurposed into two meals!* Hearty Panko breadcrumbs bulk up these tasty turkey meatballs. Traditional Italian seasoning pairs with garlic, and dried onions in this easy tomato-based sauce.
Level of Difficulty:Easy
Cook Time:8 Hours
Prep Time:15 Minutes
- 1 pound
- 1 pound
Turkey sausage, removed from casings
- 1 1/4 cups
- 3/4 cup
grated Parmesan cheese
- 2 tablespoons
- Two 29 ounce cans
- 1 tablespoon
- 1 teaspoon
- 1/4 teaspoon
Cayenne Pepper (optional but delicious!)
Remove the turkey sausage from the casings by sliding a knife through them, and emptying the meat into a large bowl. Add the ground turkey as well.
Add the Panko, Parmesan, eggs, and 1 Tablespoon of the Italian Seasoning.
Add one can of the crushed tomatoes to your slow cooker or crock-pot. Add 1 Tablespoon of the Italian Seasoning. Add the Toasted Onions and garlic as well. Stir to combine.
Use your hands to thoroughly combine the ingredients. Form the mixture into balls using a medium-size scoop or your fingers. Roll to smooth the balls then place in the sauce. Continue until all the meat is used.
Open the last can of crushed tomatoes, stir in the Cayenne Pepper, if using. Pour over the formed meatballs in the crock-pot. DO NOT STIR. The meatballs will fall apart if you stir.
Cook on high for 8-9 hours. You can stir the meatballs if desired, after 4 hours of cooking. Stir before serving, and serve as desired. Top with a bit of Parmesan.*
* I have a small family of three, so I am able to stretch this recipe into three meals. It may be a bit different for your family if you are serving more.
There are several serving options for these meatballs. I like to serve them by themselves the first time I make them, paired with a starch and veggie. Then I halve the leftovers into two freezer bags. These meatballs freeze up to 3 months. The next time I serve them, I make easy meatballs subs. Thaw one of the bags overnight in the fridge, then reheat on the stove. Toast sub buns and top them with the meatballs and provolone cheese. The third and final way I serve these is spaghetti and meatballs. Simply thaw one of the bags in the fridge overnight, reheat over the stove. Serve over cooked hot pasta with a fresh salad and some crusty garlic bread.