Crock Pot Italian Turkey Meatballs | Skinnytaste

By PineyCook

Crock pots are so convenient, plug them in and go to work… come home and dinner’s ready! I’ve always wondered if I can make meatballs start to finish in my crock pot without having to bake them first. Well now I know the answer, yes you can!

Ingredients

• For the meatballs:
• 20 oz (1.3 lb) ground turkey breast 93% lean
• 1/4 cup whole wheat seasoned breadcrumbs
• 1/4 cup Reggiano Parmigiano cheese, grated
• 1/4 cup parsley, finely chopped
• 1 egg
• 1 large clove garlic, crushed
• 1 tsp kosher salt + fresh pepper
• For the sauce:
• 1 tsp olive oil
• 4 cloves garlic, smashed
• 28 oz can crushed tomatoes (I like Tuttorosso)
• 1 bay leaf
• salt and fresh pepper to taste
• 1/4 cup fresh chopped basil or parsley

Details

Servings 1
Adapted from skinnytaste.com

Preparation

Step 1

In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each.

In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.

Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.

Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours. When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.

Serve with ricotta, over pasta or enjoy with French bread.

Makes about 24 meatballs, 2 tbsp each.