Crockpot Turkey Meatballs Recipe

Name: Crockpot Turkey Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; 1/3 cup breadcrumbs; 1 1/2 tablespoons olive oil; 1/8 cup parmesan cheese, grated; 2 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/3 teaspoon salt; 1/4 teaspoon pepper; 1/2 large sweet onion, sliced; 1 (28 ounce) can crushed tomatoes; 1 lb ground turkey

Servings: persons

1 large egg
1/3 cup breadcrumbs
1 1/2 tablespoons olive oil
1/8 cup parmesan cheese, grated
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/3 teaspoon salt
1/4 teaspoon pepper
1/2 large sweet onion, sliced
1 (28 ounce) can crushed tomatoes
1 lb ground turkey

1
Beat the egg in a large mixing bowl. Add the ground turkey, breadcrumbs, 1 Tablespoons olive oil, parmesan, garlic, oregano, basil, salt, and pepper in a large bowl. Mix everything up just so the ingredients are combined - avoid overmixing. Roll into desired size balls - mine were slightly larger than a golfball. Some people prefer them larger, some prefer them smaller. Place all rolled meatballs on a large baking sheet.
2
Place onion slices in the bottom of the crockpot, topped with 1/2 can of crushed tomatoes.
3
Coat a large skillet with remaining 1/2 Tablespoon of olive oil and bring to medium-high heat. Lightly brown the meatballs (only 6-8 meatballs at a time) for about 1 minute on each side. Do not skip this step - read above for why. Layer the meatballs into the crockpot as you're browning each batch. Once all browned meatballs have been added to the crockpot, pour remaining can of tomatoes on top.
4
Cover and cook on low for 6-6.5 hours. Serve with pasta, as meatball subs, plain, etc. No matter how I serve them, I always top with a little chopped fresh basil. Store leftovers covered tightly in the refrigerator for up to 1 week.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large egg, 1/3 cup breadcrumbs, 1 1/2 tablespoons olive oil, 1/8 cup parmesan cheese, grated, and more.

Yes, Crockpot Turkey Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crockpot Turkey Meatballs

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