Slow Cooker Turkey Meatballs

Big news of the day month: I moved! When I first moved here a little over a year ago (I can’t believe here I’ve been here for over a year now), I was 110% sure that when my lease was up I was going to move to my own apartment closer to work on the west side (i.e. suburbs). Of course guess what ended up happening? I moved in with a friend to a two-bedroom apartment downtown that’s further from work. Funny how things change…

As always, with moving comes shopping. One of my newest acquisitions is a slow cooker. I wanted to buy a slow cooker a while back, but there were only a few months left on my lease so I decided to wait until after I moved to buy one. It was a pretty exciting moment when I finally bought it last week. My family group had a potluck tonight, which was the perfect opportunity to try it out.

I decided to try out this meatball recipe, but I have a friend who doesn’t eat beef or pork, so I switched out the beef and pork for turkey. I thought they came out ok, but the turkey gave the them a funny texture and they didn’t really hold together that well. They were almost a little too tender. I think it would have been better with beef and pork. But they were still pretty good, and the sauce had good flavor. I’m pretty excited to try out more slow cooker recipes in the near(ish) future.

I loosely followed this recipe from Dash recipes, but I made a lot of modifications.

Here’s what I did.

For the meatballs:
2 lb ground turkey
1/4-1/2 cup grated parmesan
1/4 cup breadcrumbs
1.5 tbsp italian seasoning
1 egg, beaten
5 tsp garlic powder
2 tbsp olive oil
1 tsp salt
1/4 tsp pepper

For the sauce:
3 can crushed tomatoes (15 oz)
2 cans diced tomatoes (14.5 oz each)
1 can stewed Italian tomatoes (14.5 oz)
2 tsp dried basil
1 tsp dried red pepper flakes
4 tsp garlic powder
4 oz white mushrooms, sliced
1/2 sweet yellow onion, chopped coarsely

In a bowl, mix all the ingredients for the meatballs together.

In a frying pan with a little oil, saute the onions and mushrooms until soft. Put all the ingredients for the sauce in the slow cooker and mix. Form balls (~1″ in diameter) and mix into the sauce.

Cook on low for 6-8 hours. Serve over pasta.