Crockpot Turkey Meatballs Recipe

Crockpot Turkey Meatballs Recipe

How To Make Crockpot Turkey Meatballs

Our generously spiced, tender, and savory turkey meatballs recipe can be easily prepared with the basic meatball ingredients and cooked in a crockpot!

Preparation: 35 minutes
Cooking: 6 hours
Total: 6 hours 35 minutes

Serves:

Ingredients

  • 1large egg
  • 1lblean ground turkey,97-98%
  • 1lblean ground turkey,92-93%
  • cupPanko
  • 3tbspolive oil
  • ¼cupParmesan cheese,grated
  • 3garlic cloves,minced
  • 2tsporegano,dried
  • 2tspbasil,dried
  • 1tspsalt
  • ½tspground black pepper,fresh
  • 1large sweet onion,sliced
  • 28oztomatoes,(2 cans) crushed
  • basil,fresh, chopped, optional, to garnish

Instructions

  1. Beat the egg in a large mixing bowl. Add the ground turkey, Panko, 2 tablespoons of olive oil, parmesan, garlic, oregano, basil, salt, and pepper. Mix everything up just so the ingredients are combined. Avoid overmixing.

  2. Roll into desired size balls. (Or slightly larger than a golf ball.) Place all rolled meatballs on a large baking sheet.

  3. Place onion slices in the bottom of the crockpot, topped with 1 can of crushed tomatoes.

  4. Coat a large skillet with the remaining 1 tablespoon of olive oil and bring to medium-high heat. Lightly brown the meatballs (only 6 to 8 meatballs at a time) for about 1 minute on each side.

  5. Layer the meatballs into the crockpot while browning each batch. Once all browned meatballs have been added to the crockpot, pour the remaining can of tomatoes on top.

  6. Cover and cook on Low for 6 to 6.5 hours.

  7. Serve with pasta, as meatball subs, plain, etc. Top with a little chopped fresh basil.

  8. Store leftovers covered tightly in the refrigerator for up to 1 week.

Recipe Notes

  • To Freeze or Make-Ahead, prepare the meatballs through the browning step. Cover and refrigerate for up to 1 day or freeze up to 2 months. Add to the crockpot and cook as directed. Or you may fully prepare 1 day in advance, refrigerate, then cook in the crockpot on low for 45 minutes or until warmed. Freeze cooked meatballs in sauce for up to 2 months. Defrost before reheating as desired.

Nutrition

  • Calories: 94.20kcal
  • Fat: 5.11g
  • Saturated Fat: 1.28g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 2.33g
  • Polyunsaturated Fat: 1.05g
  • Carbohydrates: 3.87g
  • Fiber: 0.64g
  • Sugar: 1.74g
  • Protein: 8.52g
  • Cholesterol: 33.49mg
  • Sodium: 142.69mg
  • Calcium: 37.44mg
  • Potassium: 188.29mg
  • Iron: 0.64mg
  • Vitamin A: 27.06µg
  • Vitamin C: 5.27mg
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