Chicken/Turkey Pasta Uncategorized

Slow Cooker Sicilian Turkey Meatballs

I’m always a bit perplexed when I see people buying giant bags of frozen meatballs at the grocery store. I think too many people believe that making good meatballs is labor intensive and time consuming, so they take a meal shortcut by using frozen meatballs. The thing is, frozen meatballs never measure up to their homemade counterparts; and oftentimes, they just plain suck. 

This recipe is ridiculously simple, so there’s really no excuse to not make homemade meatballs. In order to make this meal just a little healthier, I opted for turkey in this particular recipe. But because good meatballs are all about ratios of meat/other ingredients, you could easily substitute with a different type of meat, e.g. pork, beef. I have made this many times with beef or a beef/pork combo and it turned out beautifully.


⅓ c. seasoned breadcrumbs

⅓ c. Parmesan cheese, grated

1 garlic clove, minced

3 Tbsp. basil

1 egg 

1.3 lb ground turkey

¼ tsp. salt

¼ tsp. pepper


1 Tbsp. olive oil 

1 small onion, finely chopped

4 garlic cloves, minced

1 28 oz. can crushed tomatoes

2 Tbsp. basil

1 Tbsp. oregano

1 tsp. red pepper flakes

Salt and pepper to taste

Combine all ingredients for meatballs in a large bowl and mix together thoroughly with clean hands. Form meatballs in your hands and set aside on a tray.

Heat olive oil over medium heat. Add onions and cook for 3-4 minutes, or until translucent. Add garlic and cook for one more minute. Pour the garlic, onions, and oil into the slow cooker. Then, add crushed tomatoes, basil, oregano and red pepper sauce into the slow cooker. Finally, gently place the meatballs into the sauce.

Set the slow cooker to low and cook for 4-5 hours. Season with salt and pepper to taste. Serve with your favorite type of pasta! 

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