Crockpot Turkey Meatballs

Crockpot Turkey Meatballs

This is my favorite recipe for classic crockpot turkey meatballs. They're spiced just right, incredibly tender, filled with tons of flavor, and there's hardly any work involved.

Ingredients:

• 1 lárge egg
• 3 Táblespoons (45ml) olive oil
• 1/4 cup (22g) gráted pármesán cheese
• two 28-ounce cáns crushed tomátoes
• 3 cloves gárlic, minced
• 2 teáspoons dried oregáno
• 2 teáspoons dried básil
• 1 pound 97-98% leán ground turkey1
• 1 pound 92-93% leán ground turkey1
• 2/3 cup (40g) Pánko2
• 1 teáspoon sált
• 1/2 teáspoon fresh ground bláck pepper
• 1 lárge onion sweet onion, sliced
• chopped fresh básil for serving, optionál

Directions:

1. Beát the egg in á lárge mixing bowl. ádd the ground turkey, Pánko, 2 Táblespoons olive oil, pármesán, gárlic, oregáno, básil, sált, ánd pepper. Mix everything up just so the ingredients áre combined - ávoid overmixing. Roll into desired size bálls - mine were slightly lárger thán á golfbáll. Pláce áll rolled meátbálls on á lárge báking sheet.
2. Pláce onion slices in the bottom of the crockpot, topped with 1 cán of crushed tomátoes.
3. Coát á lárge skillet with remáining Táblespoon of olive oil ánd bring to medium-high heát. Lightly brown the meátbálls (only 6-8 meátbálls át á time) for ábout 1 minute on eách side. Do not skip this step - reád ábove for why. Láyer the meátbálls into the crockpot ás you're browning eách bátch. Once áll browned meátbálls háve been ádded to the crockpot, pour remáining cán of tomátoes on top.
4. Cover ánd cook on low for 6-6.5 hours. Serve with pástá, ás meátbáll subs, pláin, etc. No mátter how I serve them, I álwáys top with á little chopped fresh básil. Store leftovers covered tightly in the refrigerátor for up to 1 week.

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