It's fair to say that many people have stopped eating red meat, opting for healthier, leaner white meats instead. For pasta lovers, this is good news, as turkey meatballs made in the slow cooker bring all the flavor of their beef counterparts, just with a lower calorie count. And because they're turkey, these meatballs are stuffed with sage and thyme instead of the traditional Italian herb mix — but you'll get that too, from the sauce these meatballs are cooked in.
It's important not to skip the freezing step in this recipe. Without it, the meatballs might fall apart and turn into a meat sauce rather than individual turkey meatballs. They'll need at least half an hour in the freezer, but if you want to cut down on prep time the day of, you can make the meatballs ahead of time and freeze them overnight.
Pro tip: To get even more turkey flavor from these meatballs, sear them in hot oil for a few minutes per side before placing in the slow cooker. This will give more texture and flavor as the natural sugars will caramelize on the meat. If searing the meatballs first, you can also skip the freezing step, as the sear will help the meatballs hold their shape.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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