This is my favorite recipe for crockpot turkey meatballs. Incredibly tender, packed with flavor and the best part: the crockpot does most of the work!
Hey hey hey! I’m so glad to see you Monday.
Complete sarcasm, of course.
With all the craziness that happens during the week, friends often ask what I eat on the regular. Good question. It really varies each week. I don’t cook every night, but I try to plan out meals that are simple or cook in bulk. Between working full time, running this blog and making the gym a priority, some days I feel like I don’t have enough hours in the day.
These crockpot turkey meatballs are one of my favorite meals. In fact, over the weekend we had the option of getting BBQ but Chris opted for these instead.
This is my good ole, fill-you-up meatball recipe without having to do much work. That’s the perk of the crockpot.
Typically I’ll make a big batch on Sunday so we can eat it during the week, or I can bring for lunch. Think about it: meatballs piled high on spaghetti on Sundays, subs with provolone cheese, a couple meatballs paired with a salad, or the meatballs by themselves. Am I weird that I love them by themselves the best…?
To keep these on the healthier side, I use 93% lean ground turkey. Don’t worry, these are still incredibly tender and packed with flavor. When working with lean ground turkey, I only use enough binder to do it’s job. For flavor, we’re talking about parmesan cheese, spices, and garlic. Also, the grated onions: don’t leave it out. It’s incredible what grated onion will do to a meatball.
Once you work all the ingredients together, you must sear the meatballs. This step can’t be skipped. Searing helps hold the juices in, and helps the meatballs stay together while slow cooking.
The sauce: so simple. All you need is canned crushed tomatoes and a little salt and pepper. Yeaaaaaaah, that’s it. The meatballs have so much flavor that nothing else is needed.
These crockpot turkey meatballs will become a family favorite and the answer to a crazy week. They will taste like you were slaving away in the kitchen for hours, but you weren’t!
This is my favorite recipe for crockpot turkey meatballs. Incredibly tender, packed with flavor and the best part: the crockpot does most of the work!
Ingredients
- 2 pounds 93% lean ground turkey
- 1 egg
- 1/3 cup Panko
- 4 Tablespoons olive oil, divided
- 1/3 grated parmesan cheese
- 2 cloves garlic, minced
- 1/2 cup grated sweet onion (1 small to medium onion)*
- 2 teaspoons red pepper flakes
- 3 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- 2 teaspoon salt
- 1 teaspoon black pepper
- two 29-ounce can crushed tomatoes
- 2 Tablespoons fresh basil for garnish, optional
Instructions
- Take out a crockpot and a large baking sheet. Set aside.
- In a large bowl, add the ground turkey, egg, parmesan, gated onion (no excess liquid), garlic, 2 Tablespoons olive oil, and spices. Mix together using your hands (if it creeps you out, use a wooden spoon.) If the mixture looks a took wet, add a few more Tablespoons of Panko. Roll into balls, about 4 Tablespoons for each. 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 over medium heat. Place each meatball in the skillet and lightly brown each side. Use more olive oil if needed for the batches. As each batch is browned, place them into the crockpot. Once all of the meatballs are browned, cover them with the second 29-ounce crushed tomatoes.
- Place the list on the crockpot and turn on high for 4 hours, or low for 7 hours. Serve immediately and garnish with fresh basil, optional.
- If you don't own a crockpot: after browning each batch of meatballs, place them back onto the baking sheet. Once all batches are done, pour the two 29-ounce cans crushed tomatoes in a dutch oven. Turn burn to low and simmer for 3 hours, stirring occasionally.
- *Do not squeeze the liquid from the onion. But, don't add in the excess that is remaining after you grate it.
