Crock Pot Turkey Meatballs
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Prep Time
30 mins
-
Cook Time
4 hrs 6 mins
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Total Time
4 hrs 36 mins
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Servings
38 1 1/2-inch meatballs
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Calories
65 kcal
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Course
Main Course
Crock Pot Turkey Meatballs
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Crock Pot turkey meatballs are healthy, homemade, and cook easily in a slow cooker. Get the freezer-friendly Italian meatballs recipe here!
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Ingredients
- ⅓ cup milk non-fat
- 3 egg large
- 20 ounces ground turkey 1.3 pounds, 93% lean
- 12 ounces sweet Italian turkey sausage
- ¾ cup breadcrumbs plus 2 tablespoons, Italian style
- ¼ cup Parmesan Cheese pecorino, or asiago cheese, plus additional for serving, freshly grated
- ¼ cup parsley finely chopped, fresh
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper ground
- ½ teaspoon garlic powder
- 2 jars tomato pasta sauce 24 ounce jars) (choose something with good flavor that you love) or homemade, prepared
For Serving:
- whole wheat pasta sub-style buns, polenta, or enjoy alone as an appetizer, prepared
Instructions
- Place two oven racks in the upper and lower thirds of the oven. Preheat the oven to 450 degrees F. Lightly grease 2 baking sheets with cooking spray, or line with parchment paper or a silpat mat.
- In a large mixing bowl, whisk together the milk and eggs until evenly combined. Add the ground turkey, turkey sausage, breadcrumbs, cheese, parsley, salt, pepper, and garlic powder. Lightly mix with a fork or your fingers, just until combined, being careful not to compact the meat. With a scoop or spoon, scoop the meat, then shape into 1 1/2-inch meatballs. Arrange on the prepared baking sheets. (You will have about 38 meatballs total).
- Bake the meatballs for 3 minutes, remove the pans from the oven and flip the meatballs, then return the pans to the oven, switching each pan from bottom to top. Bake 3 additional minutes, then remove from the oven. The exterior of the meatballs should be lightly browned, but they will not be cooked through.
- Lightly coat a 5-quart or larger slow cooker with cooking spray. Arrange a layer of meatballs over the bottom, pour on half the sauce, then stack any remaining meatballs on top. Pour on the remaining sauce. Cover and cook on high for 2 hours or low for 4 hours, until the meatballs are cooked through and reach an internal temperature of 160 degrees F. Serve warm with pasta, on buns, over polenta, or enjoy alone as an appetizer.
Notes
- To freeze AFTER the meatballs have been cooked: Freeze with sauce for up to two months. Let thaw overnight in the refrigerator.
- To freeze BEFORE the meatballs have been cooked: Complete the broiling portion, then bake the meatballs at 350 degrees F until cooked through. Freeze separately from the sauce. Let thaw in the refrigerator overnight, then place in the slow cooker, top with sauce, and cook as directed.
Nutrition Information
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Serving
1meatball (with 1.25 ounces sauce)
Calories
65kcal
(3%)
Carbohydrates
4g
(1%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
34mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 381 1/2-inch meatballs
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Serving | 1meatball (with 1.25 ounces sauce) | |
| Calories | 65kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 34mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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