Crock Pot Italian Turkey Meatballs

20 oz. (1.3 lb.) lean ground turkey breast

¼ c. whole wheat seasoned breadcrumbs

¼ c. grated parmesan cheese

¼ c. parsley, finely chopped

1 egg

1 clove garlic, crushed

1 tsp. salt



For the sauce:

1 tsp. olive oil

4 cloves garlic, crushed

28 oz. cans crushed tomatoes

1 bay leaf

salt and pepper to taste

¼ c. fresh chopped basil or parsley


In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Mix all ingredients and form small meatballs.


In a small skillet, heal olive oil and add garlic. Saute until golden.


Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.


Drop meatballs into the sauce. Set crock pot to low and cook for 4-6 hours. Add fresh basil or parsley and adjust salt and pepper to taste.


Makes about 24 meatballs.

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