Slow Cooker Sunday: Skinny Italian Turkey Meatballs


I know I had a different recipe scheduled this week on my M.A.D. menu. But when I stumbled upon this recipe I knew if I made it, both my husband and son would be on cloud 9.

I found this recipe at I have tried a few recipes from Gina’s site and haven’t been disappointed yet. I hope the boys like this one and you too!

Prep Time: 15 minutes
Cook Time: 4-6 hours (low)
Serves: 6

-20 oz. (1.3lb) ground turkey breast 93% lean
-1/4 cup seasoned breadcrumbs
-1/4 cup Reggiano Parmigiano cheese, grated
-1/4 cup parsley, finely chopped
-1 egg
-1 large garlic clove, crushed
-salt and pepper

For the sauce:
-1 tsp olive oil
-4 garlic cloves, smashed
-28 oz can crushed tomatoes
-1 bay leaf
-salt and pepper to taste
-1/4 cup fresh chopped basil or parsley

1) In a large bowl combine the turkey, breadcrumbs, cheese, parsley, egg, garlic, salt and pepper. Using clean hands, mix all the ingredients and form small meatballs about 1/8th cup each.

2) In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.

3) Pour crushed tomatoes into the slow cooker with bay leaf. Add garlic and oil.

4) Drop meatballs into the sauce, cover and set slow cooker to low, for 4-6 hours. When meatballs are ready, adjust salt and pepper to taste, and add fresh basil or parley. I added a little cheese on top for fun!

Serve over pasta with french bread and enjoy!

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