These Crockpot Italian Meatballs are a weeknight game changer! They’re yummy, flavorful, and simmer all day in the most delicious marinara sauce. My family loves these, and I love how easy they are to throw together! Serve them over pasta, spaghetti squash, or on a sub roll for an easy, crowd-pleasing dinner!
Original recipe from Gina Homolka
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Ingredients:
- 1 pound 93% lean ground turkey
- 1/4 cup seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 large egg
- 2 garlic cloves, minced
- 1 teaspoon salt
- black pepper, to taste
- 1 (28 oz) can crushed tomatoes
- 1 small onion, chopped
- 1/2 teaspoon dried Italian seasoning
- 1 bay leaf
- optional: fresh basil or extra Parmesan for serving
Instructions:
- In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, and pepper. Mix gently until just combined.
- Form the mixture into small meatballs, about 1 ½ inches in diameter.
- Place the chopped onion, crushed tomatoes, Italian seasoning, and bay leaf into the crock pot. Stir to combine.
- Gently place the meatballs into the sauce, making sure they’re mostly covered.
- Cover and cook on low for 6 to 8 hours, or on high for 4 hours, until the meatballs are cooked through.
- Discard the bay leaf, stir gently, and serve with pasta, spaghetti squash, or crusty bread. Top with fresh basil or Parmesan if desired!
Notes:
- You can brown the meatballs in a skillet before adding them to the crock pot if you want a little extra flavor and texture.
- If your sauce is thicker than you like, add a splash of broth or water halfway through cooking.
- These freeze perfectly! Just store leftovers with a bit of sauce in an airtight container!!