Crockpot Turkey Meatballs Recipe
These turkey meatballs are tender, juicy, and so easy to make. Just mix together the ingredients and place them in the slow cooker with your favorite marinara. Then, let the slow cooker do the work for you!
Servings 24 meatballs
Combine the turkey, onion, parsley, basil, garlic powder, Italian seasoning, and oat flour in a large bowl. Mix until thoroughly combined. Form meatballs using a cookie scoop, which should yield 24-32 meatballs.
Add a layer of sauce (about 1/3 of the sauce or 12 ounces) to the bottom of your crockpot. Now add a layer of meatballs, evenly spaced at least an inch apart. Cover the meatballs with 1/3 of sauce (or 12 ounces) and add a second layer of meatballs. Cover those meatballs with sauce.
Place the lid on the slow cooker and cook for 3-4 hours on high or 4-6 on low. Refrain from stirring until meatballs start to set, then you can stir to promote even cooking and satisfy your need to mess with it (I feel you I'm the same way.)Make sure the internal temperature of your meatballs reaches a minimum of 165F.
- I haven't tried it, but subbing ground chicken should be no problem.
- Use chickpea flour, breadcrumbs, or any other binder in place of oat flour. I haven't tried them, but again, it should work!
Calories: 75kcal | Carbohydrates: 4g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 250mg | Potassium: 244mg | Fiber: 1g | Sugar: 2g | Vitamin A: 338IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg