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This is my tried and true, absolute favorite recipe for classic slow cooker turkey meatballs. Packed with flavor, incredibly tender, and there’s hardly any work!
Hi, how is your week going? This week has been a whirlwind so far; the new job, endless amounts of packing, and the house. We’re 5 days away from closing and still dealing with a few hiccups. But let’s not talk about that. I’m looking forward to moving, unpacking and getting things in order.
I’ve gotten a few requests for what I eat on the regular. I try to cook most nights but weeks that are busy, make-ahead meals are my best friend. I was thisclose to sharing this recipe a few weeks ago but my stomach took over and it was no longer picture worthy. Fail.
This is my tried and true, no-frills, nothing complicated, good ole meatball recipe. Each time I make these I grab Hunt’s tomatoes and tomato paste. It’s the only brand I use and ever will use. An entire shelf in my pantry is dedicated to just Hunt’s; I’ll have to snap a picture of my pantry after I unpack. It was a no brainer when I had the opportunity to work with Hunt’s and showcase their Hunt’s Recipe Ready “Pre-measure 2TBS” Paste Pouches.
Benefits.
- Pouches are recipe ready.
- Pouches are easy open.
- You don’t waste so much tomato paste.
For the recipe we’re using nothing complicated: ground turkey, some spices, some binder but not too much so we still get the melt-in-your-mouth texture. And before we toss them in the slow cooker, we’ll sear them up to prevent them from falling apart in the slow cooker.
These slow cooker turkey meatballs are one of our favorites. I like to make this big batch for just the two of use so these are ready to eat throughout the week: meatball subs, piled on spaghetti or cold right out of the tupperware (or is that just me?)
You can find Hunt’s Recipe Ready “Pre-measure 2TBS” Paste Pouches at WalMart in the sauce or tomato aisle. Grab some, it’s so worth it!
What remaining can of crushed tomatoes please!
Hi Judy. The recipe has two (2) cans of crushed tomatoes; you’ll add one with the diced onion first, then add the meatballs and then pour the remaining can on top. Let me know if you have any other questions.
Christina
What does the almond milk do? Thanks
Hi Mike. The almond milk helps make them more tender, but you can use regular milk (any fat) as well. Typically I would use 1% or 2%. I’ve added it under additional notes as well. Let me know how you like them!
Christina
So here’s my take on this. Let me start by saying I made this and it was good. I wouldn’t say great. I kind of felt it defeats the purpose of slow cooker/crockpot cooking, which to me serves two basic purposes: either ease (throw a half dozen ingredients in and turn it on and walk away), or braising (taking tough roasts and hard root vegetables and breaking them down until they’re tender). This recipe requires making the meatballs in a bowl (I kind of love doing that – like playing with play dough! – but only when I have time), then using a skillet to brown them, then transferring them. I served with linguini so I had a pasta pot and colander to clean up as well. By the time I was done I said to myself, I could have made this in 90 minutes on my day off the standard way – on the stovetop. I also felt the meatballs were a smidge dry. I don’t think slow cooking is best for meatballs. So all in all, I give this a B- rating.