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Sunday Suppers with Lunchbox Love–Crockpot Italian Turkey Meatballs & Sauce

Nothing says "Sunday Suppers" like a big Italian meal with lots of talking and laughing around the table. Even if your meals are on the smaller side, this dish, from The Skinny Fork, will make you feel like your meal is a huge family feast. The only thing I do differently is that I like to brown the meatballs before I put them into the crockpot.

Crockpot Italian Turkey Meatballs & Sauce

(image & recipe from The Skinny Fork)


1.25 lbs. extra lean ground turkey
1/4 cup whole wheat bread crumbs
1/4 cup grated parmesan
1/4 cup onion, minced
1 egg white
1 tsp. parsley
1 tsp. basil
2-3 garlic cloves, chopped
1/2 tsp. pepper
1/2 tsp. salt
3/4 cup onion, chopped
5 garlic cloves, chopped
1 tsp. extra virgin olive oil
28 oz. crushed tomatoes
28 oz. whole peeled tomatoes, no salt added
2 Tbsp. tomato paste
1 tsp. basil
1 tsp. parsley
1 bayleaf
1/2 tsp. salt
1/4 tsp. pepper


Mix together all of the meatball ingredients until well combined and set aside. In a large skillet heat olive oil over medium heat and sauté the onion and garlic for the sauce. Once the onions are tender and translucent, transfer to the crock pot along with the remaining ingredients for the sauce. Give it all a good stir!

Using roughly 2 tbsp. of the meat mixture at a time, form into rounded meatballs and carefully place into the crock pot with the sauce. Make sure the meatballs are nearly covered with the sauce and secure the lid. Cook on low for 6-8 hours or high for 4-6 hours.

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