1 large egg
1 pound 97-98% lean ground turkey
1 pound 92-93% lean ground turkey
2/3 cup (40g) Panko
3 Tablespoons (45ml) olive oil
1/4 cup (22g) grated parmesan cheese
3 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 large onion sweet onion, sliced
two 28-ounce cans crushed tomatoes
chopped fresh basil for serving, optional
Beat the egg in a large mixing bowl. Add the ground turkey, Panko, 2 Tablespoons olive oil, parmesan, garlic, oregano, basil, salt, and pepper. Mix everything up just so the ingredients are combined – avoid overmixing. Roll into desired size balls – mine were slightly larger than a golfball.
Place all rolled meatballs on a large baking sheet.
Place onion slices in the bottom of the crockpot, topped with 1 can of crushed tomatoes.
Coat a large skillet with remaining Tablespoon of olive oil and bring to medium-high heat. Lightly brown the meatballs (only 6-8 meatballs at a time) for about 1 minute on each side. Do not skip this step – read above for why. Layer the meatballs into the crockpot as you’re browning each batch.
Once all browned meatballs have been added to the crockpot, pour remaining can of tomatoes on top.
Cover and cook on low for 6-6.5 hours. Serve with pasta, as meatball subs, plain, etc. No matter how I serve them, I always top with a little chopped fresh basil. Store leftovers covered tightly in the refrigerator for up to 1 week.
Make ahead tip/freezing: Prepare meatballs through the browning step; cover and refrigerate for up to 1 day or freeze up to 2 months. Add to crockpot and cook as directed. OR you may fully prepare 1 day in advance, refrigerate, then cook in the crockpot on low for 45 minutes or until warmed. Freeze cooked meatballs in sauce for up to 2 months. Defrost before reheating as desired.
Note: I cut this in half