Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- 3–4 qt (3–4 L) slow cooker with lid
- Scale, chopping board and knife
- Skillet if a browning step is listed; food thermometer for meat
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Start slow cooking immediately after browning; do not store partially cooked poultry for later.
- The cooking time is a range: slow-cooker models, ingredient temperature and cut size change the result.
Make it work
- Tough meat or firm lentils: allow more cooking time and check again; the timer does not replace texture cues.
- Watery sauce: reduce a portion in a separate saucepan; do not leave poultry sitting warm while doing so.
Prep 25 min · Cook 250 min
Cooking time includes any listed browning. LOW-setting duration is an estimate; check doneness and tenderness before serving.
Ingredients
- 1 1/3 lb (600 g) 93%-lean ground turkey
- 1 large egg (50 g without shell)
- 1/2 cup (45 g) plain breadcrumbs
- 1/4 cup (25 g) grated Parmesan
- 2 cans (28 oz / 800 g total) crushed tomatoes
- 1 tsp (1 g) dried oregano
- 2 tbsp (6 g) chopped fresh basil
- 1 medium onion (150 g), finely diced
- 2 garlic cloves (6 g), finely chopped
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (3 g) fine salt
- 1/4 tsp (0.5 g) ground black pepper
Step-by-step method
- Check the appliance
Use a 3–4 qt (3–4 L) slow cooker and follow its manufacturer’s fill guidance, commonly one-half to two-thirds full. This recipe is unsuitable for an oversized nearly empty cooker. Thaw any frozen meat fully in the refrigerator; begin with chilled ingredients, not frozen meat. - Prepare and load
Mix turkey, egg, breadcrumbs, Parmesan, half the finely diced onion, half the garlic and half the salt gently. Shape 16 equal meatballs. Heat oil in a skillet and brown carefully in batches for 8–10 minutes; they need not be cooked through yet. Mix tomatoes, remaining onion, garlic and salt, oregano and pepper in the cooker, then nestle in meatballs immediately. - Cook with the lid on
Cover and cook for 3–4 hours on LOW after browning. Keep the lid closed apart from the specified finishing step. The LOW setting must be a cooking setting, not KEEP WARM. Do not use a delayed start with raw meat. - Check and finish
Check the center of the largest meatballs reaches 165°F (74°C). Do not vigorously stir during cooking, as the meatballs can break. Add fresh basil at the end. - Portion the meal
Serve four meatballs with one quarter of the sauce per portion. Pasta and bread are not included. - Cool leftovers safely
Turn off after serving. Transfer leftovers into shallow containers promptly, refrigerate within 2 hours, and do not cool the meal in the unplugged cooker. Reheat separately to 165°F (74°C); a slow cooker is not a reheating appliance.
Cook’s notes
Start slow cooking immediately after browning; do not store partially cooked poultry for later. A four-serving slow-cooker meal with quantities for an ordinary home kitchen.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours, at 40°F (4°C) or colder; use within 3 days.
- Reheat cooked leftovers until the center reaches 165°F (74°C). Freeze suitable portions for up to 2 months for best quality; thaw in the refrigerator.
Allergens
Milk, Egg, Wheat. Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 425 kcal · Protein 37 g · Carbohydrates 27 g · Fat 20 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.