Place the ground turkey, pine nuts, half of the garlic, half of the onion, half of the Italian seasoning, salt, and pepper into a large mixing bowl.

Beat the eggs and pour them into the bowl.

Using your squeaky-clean hands, mix all ingredients well. Once mixed, roll into balls (about the size of golf balls) and set aside.

Add the crushed tomatoes and the remainder of the garlic, onion, Italian seasoning, salt, and pepper to the Crock-Pot. Stir a few times if you want.

Heat the oil in a pan or skillet. Brown the meatballs, turning them often. You don’t have to completely brown the balls and you can skip this step if you want to, but bear in mind that skipping this step will increase the chance of your meatballs falling apart from you remove them from the Crock-Pot.

After browning, place the meatballs into the Crock-Pot on top of the tomato mixture. Set the Crock-Pot on low and cook for six to eight hours.

Serve with spaghetti squash if you are craving that pasta sensation or, if not a large mixed greens salad works well.