Slow Cooker Turkey Meatballs Recipes

Steps:

• Saute onion and Italian dressing in a small saute pan over medium heat for 5 minutes. Remove from heat and let cool slightly, about 5 minutes.
• Combine turkey, bread crumbs, garlic, sauteed onions, Italian seasoning, salt, and pepper in a bowl; mix well.
• Combine diced tomatoes and marinara in a second bowl; set aside.
• Form 1/2 of the turkey mixture into 1 1/2-inch meatballs and layer them in the bottom of a slow cooker. Pour 1/2 of the tomato mixture over the meatballs. Form the remaining turkey mixture into meatballs and layer with remaining tomato mixture.
• Cover and cook until no longer pink in the centers, about 4 hours on High, or 8 hours on Low.

Steps:

• Heat the slow cooker if necessary. Heat the oil in a non-stick frying pan and add the onion, carrots, celery and garlic and fry gently for a minute. Pour in the passata, add the parsley and stir, then transfer the lot to the slow cooker.
• To make the meatballs, tip the mince into a large bowl. Add the oats, paprika, garlic and plenty of black pepper, and mix everything together with your hands. Divide the mixture into 20 lumps about the size of a walnut and roll each piece into a meatball. Spray or run a non-stick pan with a little oil and gently cook the meatballs until they start to brown. Add them to the tomato base and cook on Low for 5 hours. Serve over rice or pasta if you like, or with a green salad.

Steps:

• Combine the tomatoes, chicken broth, apricots, onion and butter in a 7-to-8-quart slow cooker. Add 2 minced garlic cloves, 1 teaspoon molasses, 1 teaspoon paprika, 1/2 teaspoon pie spice, the lemon juice, 3/4 cup cilantro, 1/2 teaspoon salt and a few grinds of black pepper. Cover and set on high.
• Combine the turkey, breadcrumbs, creme fraiche, parsley and the remaining 1/4 cup cilantro, 1 minced garlic clove, 2 teaspoons paprika and 1/2 teaspoon pumpkin pie spice in a large bowl. Add the cayenne, 1 teaspoon salt and a few grinds of black pepper and mix with a spoon or your hands. Dampen your hands and form the mixture into about 32 meatballs, 1 1/2 inches each. Place the meatballs in a single layer in the slow cooker, nestling them in the sauce. Cover and cook on high, 3 hours.
• Just before serving, drizzle the meatballs with the remaining 1 tablespoon pomegranate molasses. Sprinkle with pomegranate seeds and scallions.

Steps:

• Heat oil in a skillet over medium heat. Add 1/2 of the garlic and saute for 30 seconds. Scrape into the bottom of a slow cooker and stir in tomatoes, oregano, and 3/4 teaspoon salt.
• Combine remaining garlic, remaining salt, turkey sausage, ground turkey, bread crumbs, Parmesan cheese, eggs, and parsley in a large bowl. Blend using your hands and form into 2-inch balls. Place into the slow cooker. Spoon tomato mixture over meatballs.
• Cover and cook on Low until no longer pink in the center, 4 to 5 hours.