Crockpot Turkey Meatballs Food

EASY CROCKPOT TURKEY MEATBALLS

Steps:

• Grate the onion using the large holes of a box grater over a large bowl. You should end up with about ¼ cup.
• Chop the spinach and basil into very small pieces. Alternatively you can add the onion, basil, and spinach to a food processor and pulse until finely chopped but not pureed.
• To the same bowl, add the nutritional yeast, garlic powder, and salt, stirring to combine. Add the turkey and stir again, until all the ingredients are well incorporated.
• Add the olive oil to the base of a 6-quart slow cooker, spreading it around until the bottom is well coated.
• Using a small, 1.6-inch cookie scoop, scoop the turkey mixture into a single layer into the base of the slow cooker. Gentle scoop any remaining mixture on top, creating a second layer. If you don't have a cookie scoop, you can use a large soup spoon instead. Ground turkey is very sticky, so trying to roll them into balls by hand will likely result in a mess, so use the scoop or spoon method for best results.
• Pour the marinara sauce over the meatballs. Do not stir.
• Cover and cook on high for 4 hours or low for 6-8. Uncover and gently stir to separate the meatballs.
• Serve over pasta, spaghetti squash, or with crusty bread, topped with fresh basil, parmesan (traditional or dairy-free), and red pepper flakes if desired.

SLOW COOKER TURKEY MEATBALLS IN TOMATO SAUCE

Steps:

• Saute onion and Italian dressing in a small saute pan over medium heat for 5 minutes. Remove from heat and let cool slightly, about 5 minutes.
• Combine turkey, bread crumbs, garlic, sauteed onions, Italian seasoning, salt, and pepper in a bowl; mix well.
• Combine diced tomatoes and marinara in a second bowl; set aside.
• Form 1/2 of the turkey mixture into 1 1/2-inch meatballs and layer them in the bottom of a slow cooker. Pour 1/2 of the tomato mixture over the meatballs. Form the remaining turkey mixture into meatballs and layer with remaining tomato mixture.
• Cover and cook until no longer pink in the centers, about 4 hours on High, or 8 hours on Low.

CROCKPOT TURKEY MEATBALLS

Steps:

• Beat the egg in a large mixing bowl. Add the ground turkey, breadcrumbs, 1 Tablespoons olive oil, parmesan, garlic, oregano, basil, salt, and pepper in a large bowl. Mix everything up just so the ingredients are combined - avoid overmixing. Roll into desired size balls - mine were slightly larger than a golfball. Some people prefer them larger, some prefer them smaller. Place all rolled meatballs on a large baking sheet.
• Place onion slices in the bottom of the crockpot, topped with 1/2 can of crushed tomatoes.
• Coat a large skillet with remaining 1/2 Tablespoon of olive oil and bring to medium-high heat. Lightly brown the meatballs (only 6-8 meatballs at a time) for about 1 minute on each side. Do not skip this step - read above for why. Layer the meatballs into the crockpot as you're browning each batch. Once all browned meatballs have been added to the crockpot, pour remaining can of tomatoes on top.
• Cover and cook on low for 6-6.5 hours. Serve with pasta, as meatball subs, plain, etc. No matter how I serve them, I always top with a little chopped fresh basil. Store leftovers covered tightly in the refrigerator for up to 1 week.