Ingredients
Scale
- 1 (28-ounce) can crushed tomatoes
- 3 garlic cloves, peeled and smashed
- ½ teaspoon dried oregano
- ¼ teaspoon ground fennel
- ¼ teaspoon sugar
- Salt and freshly ground black pepper, to taste
- 1 tablespoon cold butter, cut into small pieces
- 1 pound lean ground turkey
- 1 teaspoon dried oregano
- ¼ teaspoon ground fennel
- 2 garlic cloves, finely grated
- ¼ cup packed baby spinach, very finely chopped
- 3 tablespoons gluten-free breadcrumbs
- 3 tablespoons grated Parmesan cheese
- 1 large egg, beaten
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Cooked spaghetti or hoagies, for serving
- Grated Parmesan cheese and/or mozzarella, for topping
- Chopped fresh basil or pesto, for garnish
Instructions
- Combine crushed tomatoes, smashed garlic, dried oregano, ground fennel, sugar, salt, pepper, and butter in the slow cooker.
- In a bowl, mix ground turkey with oregano, fennel, grated garlic, spinach, breadcrumbs, Parmesan, beaten egg, salt, and pepper.
- Shape the mixture into 16 meatballs and place them in a single layer in the sauce.
- Cover and cook on low for 2 ½ to 3 ½ hours or on high for 1 ½ to 2 ½ hours.
- Serve over spaghetti or in hoagies, topping with cheese and basil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure your turkey is fresh for the best flavor.
Avoid overmixing the meatball mixture to keep them tender.
Customize the seasoning to match your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Calories: 200
- Sugar: 2
- Sodium: 400
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 18
- Cholesterol: 70