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Crock-Pot Turkey Meatballs

Course Dinner, Lunch, Main Dish
Cuisine Paleo, Primal
Calories 297 kcal


  • 1 lb Ground turkey (or beef or pork or a combination if you’re wild and crazy like that)
  • 2 Eggs
  • 1/2 cup Pine nuts (crushed)
  • 4 cloves garlic (minced)
  • 1 yellow onion (minced)
  • 1 tbs Italian seasoning
  • 1 tsp Black pepper
  • 1/2 tsp Salt
  • 1 tbs olive oil
  • 1 large can Crushed tomatoes


  1. 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.
  2. Beat the eggs and pour them into the bowl.
  3. Using your squeaky-clean hands, mix all ingredients well. Once mixed, roll into balls (about the size of golf balls) and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Serve with spaghetti squash if you are craving that pasta sensation or, if not a large mixed greens salad works well.
Nutrition Facts
Crock-Pot Turkey Meatballs
Amount Per Serving
Calories 297 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 115mg38%
Sodium 725mg32%
Potassium 316mg9%
Carbohydrates 1g0%
Protein 31g62%
Calcium 20mg2%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.