Crock Pot Challenge – Turkey Meatballs with Tomato Sauce

Buckle up, y’all. These are the best meatballs that I’ve ever eaten. Ever. They’re made with lean turkey, but you’d seriously never guess it. They are perfect.

Last week, I told you that I was detoxing Blair from red meat after his bachelor party ski week. I knew he couldn’t survive on black bean soup for more than like, a day or two, so I planned ahead to get some animal protein back in his belly. And he was a happy, happy man.

I prepped these last Sunday to make early last week. I’m loving the ease of crock pot cooking! Do a little bit of work on Sunday and enjoy awesome and healthy meals all week long. When he came home from his party, he noticed the meatballs in the freezer and his eyes got all big, like a little kid on Christmas morning. It was adorable. You see, I’m maybe not the best fiancée ever, because I sort of forgot how much he loves meatballs.

But what he doesn’t know won’t hurt him. Until he reads this. Anyway, we ate these last Monday and I got to take the leftovers for lunch on Tuesday. Heaven. You wouldn’t guess that these were turkey meatballs. Mr. Meatball himself says that these are almost the best meatballs he’s ever eaten! We loved them so much that I made a double batch this morning to freeze and eat this week!

I can’t recommend these enough. We are pretty sure that they’re so good because I used homemade bread crumbs (with the best bread ever, olive oil, balsamic vinegar, and Italian seasoning). And I used a lot of them! Mmmm mmmm good!

A huge thank you to Mom’s Kitchen Handbook for the recipe!


Turkey Meatballs with Tomato Sauce
Serves 4. Slightly adapted from Mom’s Kitchen Handbook.

– 1 pound ground turkey (95% lean)
– 3/4 cup bread crumbs (homemade and well seasoned if you can!)
– 1/4 cup freshly grated Parmesan cheese
– 1 egg
– 1 tablespoon basil (Gourmet Garden)
– 1 tablespoon dried parsley
– 1 clove garlic, minced
– 1/2 teaspoon salt
– Freshly ground black pepper

– 1 28-ounce can crushed tomatoes
– 1 14.5-ounce can diced tomatoes
– 3 large cloves garlic, smashed
– 1 tablespoon basil (Gourmet Garden)
– 1 tablespoon dried parsley
– 1 teaspoon Splenda
– 1 teaspoon salt
– Freshly ground black pepper
– Pinch of crushed red pepper flakes

To make the meatballs, combine all ingredients in a large bowl. Shape into small balls, about 1 1/2 tablespoons each. Depending on the size, you should end up with 20-25 meatballs. If making these ahead of time, place the meatballs on a platter and freeze for 45-60 minutes, or until firm. If cooking the same day, set aside until sauce is completed.

To make the sauce, combine all ingredients in the crock pot insert. If making ahead of time, pour sauce into freezer safe bag or container.

To cook today, gently place meatballs in sauce in crock pot. To freeze, place firm frozen meatballs in container of sauce. Cook fresh or frozen meatballs on low for 6-8 hours, or until cooked through. With about 30 minutes left in cooking time, add 1 cup of spinach and 1/2 cup of grated carrot and zucchini to up the veggie factor. Top with grated Parmesan cheese.

Want more crock pot recipes?  Check out my Crock Pot Challenge wrap up – 9 easy and delicious slow cooker recipes!

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4 thoughts on “Crock Pot Challenge – Turkey Meatballs with Tomato Sauce

  1. Pingback: Crock Pot Challenge Recap – 9 Easy and Delicious Slow Cooker Recipes | She Wines Sometimes

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