Ingredients
Meatballs
- 1½ pounds ground turkey
- ½ cup plain breadcrumbs
- ¼ cup milk
- ½ small sweet onion, finely chopped
- 1 large egg
- 3 tablespoons grated Parmesan
- 3 tablespoons chopped fresh parsley
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Sauce
- 2 cans crushed tomatoes (28 ounces each)
- 1 can diced tomatoes (15 ounces)
- ½ small sweet onion, finely chopped
- 4 garlic cloves, minced
- 2 teaspoons sugar (optional, to cut the acid)
- 1 tablespoon fresh chopped basil
- 2 teaspoons Italian seasoning
For Serving
- Parmesan and fresh parsley for garnish
- Fresh chopped basil (optional)
Instructions
- Prepare Meatball Mixture: In a large mixing bowl, combine ground turkey, breadcrumbs, milk, finely chopped onion, egg, Parmesan, chopped parsley, minced garlic, Italian seasoning, salt, and pepper. Use clean hands to mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Roll the mixture into 1-inch meatballs by hand, ensuring they are evenly sized for consistent cooking. Place each meatball directly into the base of the slow cooker, arranging them evenly.
- Make the Sauce: In a separate large bowl, combine crushed tomatoes, diced tomatoes, chopped onion, minced garlic, sugar (if using), fresh basil, and Italian seasoning. Stir well to fully integrate all ingredients.
- Combine Sauce and Meatballs: Pour the prepared tomato sauce evenly over the meatballs in the slow cooker, ensuring they are covered with sauce for even cooking and flavor absorption.
- Cook: Cover the crockpot with the lid and cook on Low for 7–8 hours or on High for 3–4 hours. The long, slow cooking process will tenderize the meatballs and allow flavors to meld beautifully.
- Serve: Once done, carefully scoop the meatballs and sauce onto serving plates. Garnish generously with freshly grated Parmesan, chopped fresh parsley, and additional fresh basil if desired. Serve immediately for best taste.
Notes
- You can substitute ground turkey with ground chicken or lean beef if preferred.
- The sugar in the sauce is optional and helps balance the acidity of the tomatoes.
- For a gluten-free version, use gluten-free breadcrumbs.
- The meatballs can be formed ahead of time and refrigerated before cooking.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days or can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 7 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Low Fat
