Best 3 Crock Pot Italian Turkey Meatballs Recipes

SLOW-COOKED ITALIAN MEATBALLS

Steps:

• Preheat oven to 400°. In a small skillet, heat oil over medium heat. Add onion and garlic; cook until onion is tender and golden brown, 5-9 minutes. Cool slightly., In a large bowl, combine bread crumbs, eggs, cheese, parsley, water, basil, Worcestershire sauce, salt, pepper and onion mixture. Add ground meats; mix lightly but thoroughly. Shape into 1-in. balls. Place on greased racks in shallow baking pans. Bake until browned, 20-25 minutes., Transfer meatballs to a 4- or 5-qt. slow cooker. Pour spaghetti sauce over top. Cook, covered, on low until meatballs are cooked through, 3-4 hours. If desired, serve with minced parsley., Freeze option: Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water or broth if necessary. Serve as directed.

CROCK POT ITALIAN TURKEY MEATBALLS RECIPE - (4.5/5)

Steps:

• In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each. In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil. Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours. When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley. Serve with ricotta, over pasta or enjoy with French bread.

SLOW COOKER TURKEY MEATBALLS

Steps:

• Spray the bottom of a slow cooker with cooking spray.
• Pour 1 cup marinara sauce into the prepared slow cooker.
• Combine turkey, Parmesan cheese, parsley, milk, egg, salt, and pepper in a bowl; stir to combine. Add bread crumbs and mix using your hands until well combined.
• Form meat mixture into tangerine-sized meatballs. Place into the slow cooker and pour remaining marinara sauce on top.
• Cover and cook until meatballs are no longer pink in the centers, about 4 hours on High, or about 8 hours on Low.