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Slow Cooker Turkey Meatballs

Easy Slow Cooker Turkey Meatballs, slow-cooked all day for a home-cooked dinner ready when you are. Perfect with spaghetti, crusty bread, or in a hero!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.625 pounds 93% lean ground turkey breast
  • 0.25 cup seasoned breadcrumbs (or gluten-free seasoned panko)
  • 0.25 cup Parmigiano Reggiano cheese (grated)
  • 0.25 cup fresh parsley (finely chopped)
  • 1 large egg
  • 1 clove large garlic (minced)
  • 1 teaspoon kosher salt
  • 1 teaspoon extra virgin olive oil
  • 4 cloves garlic (smashed)
  • 28 oz can crushed tomatoes (I love Tuttorosso (Green label))
  • 1 dry bay leaf
  • kosher salt and fresh pepper to taste
  • 0.25 cup fresh chopped basil (or parsley)

Method
 

Preparation Steps
  1. In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese.
  2. Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each.
  3. In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
  4. Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.
  5. Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours.
  6. When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.
  7. Serve with ricotta, over pasta or enjoy with French bread.

Notes

These meatballs are perfect for making ahead and freezing. Simply cook as directed, let cool completely, then store in an airtight container in the freezer for up to 3 months. Reheat gently in the sauce on the stovetop or in the microwave.