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Crockpot Turkey Meatballs
These Crockpot Turkey Meatballs are tender, delicious, and smothered in a flavorful tomato sauce. Serve over spaghetti, in a meatball sub, or as an appetizer!
Prep Time
30
mins
Cook Time
4
hrs
Total Time
4
hrs
30
mins
Course:
Dinner, Lunch
Cuisine:
American, Italian
Keyword:
crockpot, ground turkey, healthy
Servings:
24
meatballs
Calories:
78
kcal
Author:
Jennifer Debth
Equipment
Crockpot
Baking Sheet
Wire Cooling Rack
Ingredients
Tomato Sauce
1
(28 oz) can
peeled and crushed tomatoes
1
(6 oz) can
tomato paste
1
(8 oz) can
tomato sauce
1
teaspoon
dried basil leaves
1
teaspoon
Italian seasoning
1
teaspoon
salt
plus more to taste
1/2
teaspoon
ground black pepper
1/4
teaspoon
ground nutmeg
Turkey Meatballs
2
pounds
lean ground turkey
use 85/15
2
large
eggs
beaten
1/2
cup
freshly shaved parmesan
2
teaspoons
dried garlic powder
2
teaspoons
dried onion powder
2
teaspoons
dried basil
2
teaspoons
Italian seasoning
2
teaspoons
salt
1
teaspoon
ground black pepper
Cooked pasta
for serving
US Customary
-
Metric
Instructions
Tomato Sauce
Place tomatoes, tomato paste, tomato sauce, basil, Italian seasoning, salt, pepper, and nutmeg into a large bowl.
Stir to combine, then taste and re-season, if desired. Set aside.
Turkey Meatballs
Place a wire cooling rack onto a 9x13 rimmed baking sheet. Grease with cooking spray and set aside.
Place turkey, eggs, parmesan, garlic powder, onion powder, basil, Italian seasoning, salt, and pepper into another large bowl.
Use your hands to mix until the mixture is fully combined.
Use a large cookie scoop to scoop 24 meatballs, use your hands to shape into balls, then place them onto the prepared sheet.
Preheat broiler on high (mine is 550 degrees) for 5 minutes.
Broil the meatballs on the top rack for 2-3 minutes or until the tops are golden brown. Keep a really close eye on them to prevent burning.
Remove from oven and set aside.
Crockpot Turkey Meatballs
Grease a 6 quart crockpot with cooking spray, then pour in half the prepared tomato sauce.
Place in the broiled meatballs, then top with the remaining sauce.
Cover and cook on LOW for 6 to 8 hours or HIGH for 3-4 hours.
Taste and re-season with salt, if necessary.
Serve over cooked pasta with more sauce and parmesan, if desired, and enjoy!
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Notes
Nutrition information does not include pasta for serving.
Nutrition
Serving:
1
meatball
|
Calories:
78
kcal
|
Carbohydrates:
5
g
|
Protein:
11
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
38
mg
|
Sodium:
499
mg
|
Potassium:
332
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
274
IU
|
Vitamin C:
5
mg
|
Calcium:
52
mg
|
Iron:
1
mg