This low calorie turkey meatball crockpot recipe has a special tip to trick the eyes (and the tastebuds) into thinking you're eating pork or beef meatballs.I like to add marinara sauce to the meatballs before mixing them. The color helps to darken up the meat, and it adds loads of flavor and moisture. Special Tip: This recipe has recently been updated to include both slow cooker and stovetop directions!
Add the turkey, egg, parmesan cheese, breadcrumbs, salt and pepper to a large bowl.
Add in 1/4 cup marinara sauce (it's ok if it's cold).
Mix with your hands until just combined, over-mixing will make tough meatballs.
With wet hands (to avoid sticking) divide the meatballs into 8 portions, then roll each in your hands until you have a perfect ball. Place in the slow cooker and keep working until you have 8 meatballs.
Pour the remaining marinara sauce over the meatballs and cook on high for 5 hours, or low for 8-10 hours.
Serve hot with sauce poured over the meatballs.
Stovetop Directions:
Heat a large pot over medium heat and spray with olive oil.
Add the turkey, egg, parmesan cheese, breadcrumbs, salt and pepper to a large bowl.
Add in 1/4 cup marinara sauce (it's ok if it's cold).
Mix with your hands until just combined, over-mixing will make tough meatballs.
With wet hands (to avoid sticking) divide the meatballs into 8 portions, then roll each in your hands until you have a perfect ball.
Place each meatball into the hot pan and keep working until you have 8 meatballs.
Cook for 5 minutes, flip the meatballs and pour over the remaining marinara sauce.
Lower the heat to low and cook for 1 hour, until the meatballs are cooked through and the sauce is bubbling and thickened.