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Crock-Pot Turkey Meatballs and Sauce

Prep time: 10 minutes

Cook time: 5 hours

Recipe makes: 12–14 meatballs (6–7 servings)

What you need:

  • 1 tbs. olive oil
  • 3 cloves garlic, minced
  • 1 large egg
  • 1/3 c. seasoned whole-wheat breadcrumbs
  • 2 tbs. Parmesan cheese
  • 2 tbs. flat-leaf parsley, finely chopped
  • 1 lb. ground white-meat turkey
  • 1 can (28 ozs.) unsalted crushed tomatoes
  • 2/3 c. water
  • 2 tbs. unsalted tomato paste
  • 1/2 c. basil, torn
  • 2 bay leaves
  • 1/2 tsp. black pepper
  • 1/2 tsp. salt substitute

Equipment and supplies:

  • Small skillet
  • Large mixing bowl
  • 4–6 quart slow cooker
  • If using pasta, a large pot for cooking

What to do:

  1. Heat the olive oil in a small skillet over medium heat. Add in 1/3 of the chopped garlic and cook for 15 seconds. Pour garlic and oil into the bottom of the slow cooker.
  2. In a large bowl, stir together remaining chopped garlic, egg, breadcrumbs, cheese, and parsley. Work ground turkey into the breadcrumb mixture using your hands until just combined. Do not over-mix or meatballs will be tough.
  3. Using a heaping tablespoon of turkey mixture, roll into balls.
  4. Put crushed tomatoes, water, tomato paste, basil, bay leaves, salt substitute, and pepper in the slow cooker. Stir. Gently place meatballs into the slow cooker and cover. Cook for 5 hours on the low setting.
  5. Cook your favorite pasta according to the instructions on the packet. Drain. Top ½ cup pasta with 2 meatballs and some sauce. The meatballs are also tasty on their own, without pasta.

Nutritional analysis (per serving):

  • 260 calories
  • 26g protein
  • 6g fat
  • 1g sat. fat
  • 28g carbohydrate
  • 5g fiber
  • 70mg cholesterol
  • 400mg sodium
  • 7g sugars

Serves: 6-7

Serving size:2 meatballs over 1/2 cup cooked whole-wheat pasta

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Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.

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