Slow Cooker Turkey Meatballs
A delightful blend of flavors, these Slow Cooker Turkey Meatballs offer tender, juicy meatballs in a rich, aromatic sauce, perfect for a comforting meal.
Ingredients
Meatball Ingredients
- 20 oz 93% Lean Ground Turkey Breast Lean protein for a juicy meatball base
- 0.25 cup Seasoned Breadcrumbs Adds crunch and helps bind the meatballs
- 0.25 cup Parmigiano Reggiano Cheese Infuses umami flavor
- 0.25 cup Fresh Parsley For brightness and flavor
- 1 large Egg Binding agent for the meatballs
- 1 large Garlic Clove Minced for flavor
- 1 teaspoon Kosher Salt Enhances overall flavor
- 1 teaspoon Extra Virgin Olive Oil Adds richness and prevents sticking
Sauce Ingredients
- 4 cloves Garlic (smashed) Infuses sauce with garlic flavor
- 28 oz Crushed Tomatoes Base for the sauce
- 1 dry Bay Leaf Adds herbal aroma
- Salt and Pepper to taste Essential for balancing flavors
Instructions
Preparation
- In a large mixing bowl, combine the ground turkey, seasoned breadcrumbs, grated Parmigiano Reggiano cheese, fresh parsley, egg, minced garlic, kosher salt, and black pepper. Mix until combined.
- Form the mixture into meatballs about 1 to 1.5 inches in diameter, placing them on a plate.
- Optionally, sear the meatballs in a skillet with extra virgin olive oil for 2-3 minutes on each side until golden brown.
Cooking
- In the slow cooker, add the crushed tomatoes and smashed garlic cloves. Stir in the dry bay leaf, and season with salt and pepper.
- Carefully place the meatballs into the slow cooker, ensuring they're submerged in the sauce.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until meatballs are cooked through.
- Remove the bay leaf and serve over cooked pasta, rice, or with crusty bread.
Notes
For best results, consider adding diced vegetables to the meat mixture or serving with dipping sauces for added flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.