My all-time favorite recipe for classic turkey meatballs. Incredibly tender, packed with flavor, and the best part… the crockpot does most of the work!
“Best-Ever” is quite a bold statement, but these live up to it.
For those of you who know me, I make a mean meatball. But, the reality is, they aren’t the healthiest. Eating them on the regular will damage your waistline. I knew it was time to make a healthier meatball but without losing any flavor.
Challenge accepted. 
These crockpot meatballs are one of our favorites. I give you a perfect, not complicated recipe AND the best part? The crockpot does the heavy lifting. That’s the perk of a crockpot. (If you don’t have one, get one.)
Note: here is the crockpot that I own. Words can’t express how much I love it.
When I make these, I made a BIG batch for the both of us. As much as I love to cook, week nights can get hectic and having these beauties in fridge is always a life savor. Chris loves these meatballs with pasta. Myself, I love them by themselves.
To keep these on the healthier side, I’m using organic ground turkey at least 85% lean. Don’t worry, these meatballs are still incredibly tender. As for the ingredients, just your basic pantry staples: panko, spices, eggs. One thing to remember, and a step that you cannot skip: you must sear each meatball. While this helps with flavor, it always helps them stay together. Would you want to take the lid off the crockpot and not see any meatballs?? Didn’t think so.
As for the sauce, it’s simple, two 29-ounce cans of crushed/tomato sauce. Since the meatballs pack so much flavor, that’s all you need!
Get moving on these turkey meatballs and add them into your weekly dinner rotation.
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My all-time favorite recipe for classic turkey meatballs. Incredibly tender, packed with flavor, and the best part… the crockpot does most of the work!
Ingredients
- 3 pounds 85% lean ground turkey
- 2 eggs
- 1 cup Panko
- 4 Tablespoons olive oil
- 1/3 cup grated parmesan cheese
- 4 cloves garlic, minced
- 1 large sweet onion, grated*
- 1 Tablespoon milk
- 2 teaspoons red pepper flakes
- 3 teaspoons dried oregano
- 2 teaspoons dried basil*
- 2 teaspoons dried parsley*
- 1 and 1/4 teaspoon salt
- 3/4 teaspoon pepper
- one 29-ounce can crushed tomatoes
- one 29-ounce can tomato sauce
Instructions
Grab a large baking sheet and set aside.
In a large bowl, add the ground turkey, Panko, milk, eggs, grated parmesan, grated onion (none of the liquid), garlic, oregano, olive oil (2 Tablespoons), red pepper flakes, dried basil, dried parsley, salt and pepper. Mix everything together using your hands (the best kitchen tool.) If the mixture looks too wet, add a few more Tablespoons of Panko. Roll into balls, about 2-3 Tablespoons of the mixture (the size of a golfball.) Place the meatballs onto the baking sheet.
Take one-29 ounce can of crushed tomatoes and pour it on the bottom of the crockpot.
In a large non-stick skillet, add the remaining olive oil and bring to medium heat. Lightly brown the meatballs. As each batch is browned, place them into the crockpot. Once all of the meatballs are browned, cover them with the second 29-ounce of crushed tomatoes.
Place the lid on the crockpot and cook on low for 6-7 hours, or high for 4 hours. Store leftovers in an airtight container in the refrigerator for up to 7 days.
If you don't own a crockpot: after browning the meatballs, place them back on the baking sheet. In a large pot, pour the two-29 ounce cans of crushed tomatoes. Slightly push down the meatballs into the sauce. Turn the heat on low and simmer for an hour.
*I like to add in 2 Tablespoons of chopped fresh parsley and basil into the meatball mixture. However, this is not required.
*Do not add in the onion liquid. Only the grated liquid.