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Crockpot Turkey Meatballs

Prep Time:

35 minutes

Cook Time:


25 medium size meatballs


About the Recipe


  • 1 large egg

  • 1 pound 97-98% lean ground turkey*

  • 1 pound 92-93% lean ground turkey*

  • 2/3 cup (40g) Panko breadcrumbs*

  • 3 Tablespoons (45ml) olive oil

  • 1/3 cup (30g) grated or shredded parmesan cheese

  • 3 cloves garlic, minced

  • 2 teaspoons dried oregano

  • 2 teaspoons dried basil

  • 1 teaspoon dried thyme

  • 1 and 1/2 teaspoons salt

  • 1/2 teaspoon fresh ground black pepper

  • 1 large sweet onion, sliced

  • two 28-ounce cans crushed tomatoes*

  • optional: chopped fresh basil for serving


Step 1

Beat the egg in a large mixing bowl. Add the ground turkey, Panko, 2 Tablespoons olive oil, parmesan, garlic, oregano, basil, thyme, salt, and pepper. Mix everything up just so the ingredients are combined—avoid overmixing. Roll into desired size balls—mine were slightly larger than a golfball. Place all rolled meatballs on a large baking sheet.

Step 2

Place onion slices in the bottom of the crockpot, topped with 1 can of crushed tomatoes.

Step 3

Coat a large skillet with remaining 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.

Step 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.


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