These meatballs are full of Italian flavor, but the use of ground turkey makes them more forgiving on the waistline. They are delicious served over whole wheat spaghetti or on a roll with provolone cheese. They are easy to make up and can be placed directly into the slow cooker or frozen for another day. I like to make a double batch and freeze half for a busy day.
Slow Cooker Meatballs are a classic dish lightened up with lean turkey meat and slow cooked in the crockpot all day.
- 1 pound ground turkey
- 1/4 cup whole wheat bread crumbs
- 1/3 cup grated parmesan cheese, plus more for garnish
- 1/4 cup chopped flat leaf Italian parsley
- 1 egg, lightly beaten
- 1 clove of garlic, minced
- 1 TBSP Italian seasoning
- 1 tsp crushed red pepper flakes
- salt and pepper, to taste
- 1 jar store bought marinara sauce, or your favorite homemade sauce
- 1 pound whole wheat spaghetti
- Combine all ingredients in a large bowl. Using your hands, mix all of the ingredients together well. You really want to get in there and work the meat. It allows the flavors to meld and the meat to stick together. Roll the meat into golf ball sized meatballs and place in your slow cooker. Cover with marinara sauce and cook on LOW for 4 hours.
- Serve over cooked spaghetti and top with additional parmesan cheese.
Amount Per Serving Calories 300
Recipe Source: Adapted from Skinny Taste. I increased the cheese and added additional seasonings.