Crock pot turkey meatballs recipe

November 4, 8:02 AMEasy Meals ExaminerLiz Brooks

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This is one of my favorite meals. It makes a ton of meatballs, which you can freeze for future meals, and is delicious with ground turkey! I can stretch these meatballs into three meals for my family of three. The first night I serve just the meatballs with a veggie, starch and rolls. Then I freeze the leftovers into two freezer bags. A week or so later I thaw one of the packages, and serve meatball sandwiches with the reheated meatballs—add sub buns, and provolone. A week or so later I thaw the last bag and serve the reheated meatballs on cooked spaghetti.

Remember you will make the most space in your freezer by freezing bags of soup and stew by setting them flat on a cookie sheet to freeze. Once they are frozen, stack them on top of each other. This takes up less room than using freezer or tupperware containers. Remember to label the packages before filling them with the contents!

Crock-pot turkey meatballs
1 lb. ground turkey
1 lb. turkey sausage
1 1/4 cups bread crumbs
3/4 cup shredded parmesan
2 eggs, whipped
1/2 teaspoon dried oregano
2 cans 28-oz crushed tomatoes
1 teaspoon garlic powder
1 bay leaf

Combine the turkey, crumbs, parmesan, eggs and oregano with your hands. Then use a medium scoop or spoon to form into meatballs. Toss them into your crock-pot.

Pour on the crushed tomatoes and add in the garlic powder and bay leaf. Don't stir, the meatballs may fall apart. Cook on low for 7-8 hours. Remove the bay leaf.

Serve hot, as desired! See my serving ideas above.

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