Slow Cooker Turkey Meatballs in Tomato Sauce
These slow cooker turkey meatballs are tender and full of flavor, making them perfect for your next potluck. Serve over pasta, in meatball subs, or on their own with a sprinkle of fresh basil.
Equipment
- Slow cooker (crockpot)
- Measuring cups
- spatula
- Mixing spoon
Ingredients
- 1 large egg
- 2 pounds of ground turkey
- ⅔ cup of Panko breadcrumbs
- 3 tablespoons of olive oil
- ¼ cup of Parmesan cheese grated
- 3 cloves of garlic minced
- 2 teaspoons of dried oregano
- 2 teaspoons of dried basil
- ¾ teaspoon of salt
- ½ teaspoon of pepper
- 1 large sweet onion sliced
- 2 cans of crushed tomatoes 28 ounces each
- Chopped fresh basil for serving (optional)
Instructions
- In a large mixing bowl, beat the egg.
- Add the ground turkey, Panko breadcrumbs, 2 tablespoons of olive oil, grated Parmesan cheese, minced garlic, dried oregano, dried basil, salt, and pepper to the bowl.
- Mix well, but avoid overmixing to maintain the tenderness of the meatballs.
- Roll the mixture into golf-ball-sized meatballs and place them on a large baking sheet.
- Line the bottom of the crockpot with the sliced onion and top with one can of crushed tomatoes.
- In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat.
- Lightly brown the meatballs in the skillet for about 1 minute on each side, then layer them in the crockpot on top of the onions and tomatoes.
- Pour the remaining can of crushed tomatoes over the meatballs.
- Cover and cook on low for 6 to 6 ½ hours until the meatballs are tender and fully cooked.
- Garnish with chopped fresh basil before serving, if desired.
Notes / Tips / Wine Advice:
Pair with a medium-bodied red wine like Merlot or Sangiovese to complement the rich tomato sauce.
Nutritional Information
Calories: 300 kcal | Carbohydrates: 12 g | Protein: 28 g | Fat: 14 g | Fiber: 3 g | Sugar: 6 g | Salt: 700 mg
