Ingredients:

  • 1.5 lbs ground turkey
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 28 oz crushed tomatoes
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp sugar
  • 1 tsp red pepper flakes
  • 1 tsp dried basil

Instructions:

  1. Create the Panade: In a small bowl, stir together the breadcrumbs and milk. Let it sit for 5 minutes to hydrate.
  2. Combine meatball ingredients: In a medium mixing bowl, combine the ground turkey, hydrated breadcrumbs, beaten egg, Parmesan, minced garlic, oregano, salt, and pepper.
  3. Mix gently using your hands until just combined, being careful not to overwork the meat.
  4. Shape the mixture into 20-24 evenly sized balls, roughly 1.5 inches in diameter.
  5. Heat 2 tbsp of olive oil in a skillet over medium-high heat until shimmering.
  6. Brown the meatballs in batches for 2-3 minutes per side to create a mahogany crust, then transfer them to the slow cooker.
  7. In the same skillet, sauté the diced onion and minced garlic until mellow and sweet.
  8. Stir in crushed tomatoes, sugar, red pepper flakes, and dried basil. Simmer briefly to combine.
  9. Pour the sauce over the meatballs in the slow cooker. Cover and cook on Low for 6 hours or High for 3 hours.