Slow Oven Italian Poultry Meatballs


How to Make Perfect Italian-Style Turkey Meatballs

Video taken from the channel: America’s Test Kitchen


Ninja Foodi and Italian Turkey Meatballs With Melted Mozzarella

Video taken from the channel: Scott Cooks


Slow Cooker Turkey Meatballs

Video taken from the channel: 365 Days of Slow and Pressure Cooking


How to Make Easy Slow Cooker Meatballs | Slow Cooker Recipes |

Video taken from the channel: Allrecipes


Crock Pot Turkey Meatballs Recipe

Video taken from the channel: April Mckinney Recipes


Slow Cooker Italian Turkey Meatballs

Video taken from the channel: Skinnytaste


How To Cook Meatballs, 3 recipes | Gordon Ramsay | Almost Anything

Video taken from the channel: Almost Anything

Roll each meatball in between palms to form and place into the slow cooker full of sauce. When all meatballs are placed into the sauce stir together and cover meatballs. This should make 30 healthy sized meatballs about 1-1 1/4 inches in diameter.

Set slow cooker to low and cook for 7 hours. Transfer to a 6-quart slow cooker and add the tomatoes, Romano, bay leaf and pepper to taste. Slowly drop the meatballs into the sauce so they are all in a single layer at the bottom of the slow cooker.

Cover and cook on low for 4–5 hours, until meatballs are tender and cooked through. To serve, discard the bay leaf and garnish with basil. Slow Cooker Italian Turkey Meatballs Ground turkey mixed with fresh ingredients like grated shallot, minced garlic, Italian flat leaf parsley and Parmesan (to name a few) cooked low and slow in a basil marinara. Prep Time 20 minutes Cook Time 6 hours. Preheat the oven to 450 degrees F. Lightly grease 2 baking sheets with cooking spray, or line with parchment paper or a silpat mat.

In a large mixing bowl, whisk together the milk and eggs until evenly combined. Add the ground turkey, turkey sausage, breadcrumbs, cheese, parsley, salt, pepper, and garlic powder. 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.

These turkey meatballs are tender, juicy, and so easy to make. Just mix together the ingredients and place them in the slow cooker with your favorite marinara. Then, let the slow cooker do the work for you! These crockpot turkey meatballs go great with pasta, zucchini noodles, spaghetti squash, or stuffed in a meatball sub! Make these tonight for a home run dinner that everyone will love!

Use your hands to gently roll into meatballs approximately 1 1/2 inches in diameter. This produces 18 20 meatballs. (Ground turkey is mushy so don’t expect it to behave like ground beef. Your meatballs won’t be very firm until they’ve been cooked and that’s okay.) Place meatballs in the bottom of your slow cooker. Slow Cooker Meatballs Love from the Oven small onion, marinara sauce, large egg, finely chopped parsley and 10 more Best Slow Cooker Turkey Meatballs Center Cut Cook ground turkey, garlic powder, italian seasoning, milk, onion powder and 6 more.

In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs. Step 2 In a slow cooker, mix the spaghetti sauce.

For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, salt, pepper, egg, and garlic. Using a wooden spoon, stir to blend. Add the ground.

List of related literature:

Place the meatballs in a 4-quart or larger slow cooker.

“Keto Instant Pot: 130+ Healthy Low-Carb Recipes for Your Electric Pressure Cooker or Slow Cooker” by Maria Emmerich
from Keto Instant Pot: 130+ Healthy Low-Carb Recipes for Your Electric Pressure Cooker or Slow Cooker
by Maria Emmerich
Victory Belt Publishing, 2018

Reduce the heat and simmer until the meatballs are done baking.

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy
by Maria Emmerich
Victory Belt Publishing, 2018

Add the meatballs and cook over low heat for 45 minutes.

“Oaxaca Al Gusto: An Infinite Gastronomy” by Diana Kennedy
from Oaxaca Al Gusto: An Infinite Gastronomy
by Diana Kennedy
University of Texas Press, 2010

Add the meatballs and boil for 5 minutes then reduce heat to medium-low cover

“Authentic Iran: Modern Presentation of Ancient Recipes” by Soraya Vatandoust
from Authentic Iran: Modern Presentation of Ancient Recipes
by Soraya Vatandoust
Xlibris US, 2015

Cover, transfer to oven, and cook until meatballs are firm and sauce has thickened, about 1 hour.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

WHY THIS RECIPE WORKS: Swedish meatballs are classic party fare and the perfect option for the slow cooker, where they can simmer away for hours before guests arrive.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Return meatballs to skillet, cover, and simmer gently until meatballs are cooked through, about 10 minutes.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

To sear the meatballs and make them crusty, preheat a non-stick pan over medium-high heat with 2 teaspoons of olive oil.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

Transfer the meatballs to the cooker, nestling them down into the sauce.

“Delicious Under Pressure” by Meredith Laurence, Jessica Walker
from Delicious Under Pressure
by Meredith Laurence, Jessica Walker
Walah! LLC, 2015

Add the meatballs to the pan—if they seem crowded, work in 2 batches—and brown them all over, 5 to 8 minutes.

“The Country Cooking of France” by Anne Willan, France Ruffenach
from The Country Cooking of France
by Anne Willan, France Ruffenach
Chronicle Books LLC, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts


Your email address will not be published. Required fields are marked *

  • If I’m going to go through the trouble of preparing Italian meatballs, I’m using beef, pork and veal just like my Italian grandma used to.

  • Just a note about olive oil. It is great for anything until you “overheat” it. Once heated to a certain temp, it’s molecular structure changes, and in a nut shell, is no longer good for you. There is research out on the web on this if you Google it. That’s why when I am frying, searing…etc I like to use a high temp oil like grapeseed or peanut…etc. Coconut is the BEST, flavored and or un-flavored; however, it too has a very low “smoking” point. Chef Ramsey using olive oil most of the time is fineHowever, overheating it does more health harm than good. Just do your research and you have a better understandingAll of this is, of course, is if you care and or sensitive about what you eat. If, not, what the hell. LOL

  • I cooked the Thai Meatballs tonight. It was very good, but the written recipe calls for 1 1/4 cup of rich chicken broth, which is WAAAAAAY too much. If I make this again, I’ll use half that.

  • The address the freezer use:

    I THINK, the main difference is that he’s freezing the raw product. If defrosted properly you won’t lose huge amounts of flavor. The reason he scolds restaurants is due the getting pre-cooked items in/ cooking then freezing, then defrosting improperly/ microwaving to heat up. Also, this is for home. Restaurants are supposed to provide foods that you can’t make at home

  • What in the Italy meets India hell. No thanks. Points for creativity but this’ll taste horrible on pasta which is what meatballs go well with.

  • an interesting recipe, nothing too out of this world. I love that you used shiitake mushrooms. I once made a beefless beef stew using those as the base, and it turned out amazingly.

  • So basically Thai meatballs. Pretty much everyone is stealing Thai style recipes and not giving credit where it’s due.

    But still, good recipe.

  • I use herb n garlic sausages for my meatballs. Just cut the end off the sausages, squeeze out the meat, roll into balls and you’re done.

  • Great recipe! I’m one of those who can no longer eat beef [sigh. I’m old and my stomach simply can’t digest that protein any longer, but it can turkey!].
    And, I love Bridget’s way to figure out when the pasta is done: take a piece and toss it against Julia’s head. Too funny!

  • Followed the meatball directions and they came out so good. I did finish my meatballs off in a preheated slow cooker (my sauce was in the slow cooker cooking already) on high for 2 and a half hours. Husband approved:)

  • Why the fuck can’t any of this shit be simple? A single male is not going to go to that much effort. Write a book where you can make a masterpiece with 5 ingredients

  • “Simple Meatball Recipe?” Sure, as long as you are willing to spend $40 on sundries…who the hell want’s to take this time or spend this kind of money on what amounts to a curried meatball dish?

  • I like Chef G.R. But these are the kind of meatballs that cost a lot of money to make. A lot of his dishes are for the rich crowd. If you were to get all the things he had in this recipe I guarantee it’s over 30 dollars. I’m sure they are good as fuck tho

  • You have to be selective with what you freeze, but MORE important, you have to follow the recommendations of the manufacturer, on HOW LONG you can freeze items and still maintain freshness and quality of what you are freezing.

  • You fuckin’ lost me at cinnamon. That is sooo gross! I think that that spice should only be in a desert period. If it is not in a desert, you are eating in India. And I am not fond of indian food.

  • And everything I’ve ever heard Gordon Ramsay say is not to use freezer food. All throughout Kitchen Nightmares and Hotel Hell. He always jumped on the chefs and owners for using freezer food.

  • Although I thought he hated Freezing food & keeping it fresh daily I can understand when it comes to the difference between his restaurant “Michellin” Star Quality that people pay top money when dining out compared to having quick healthy meal at home for his family to enjoy!!! Just My Opinion…

  • I love  lucy too,,,,  my  favorate  show,,,I have  a  request  IF  you remember  the  show  that  lucy  did  where  she  goes  back to  the 1900s  and  she  made  that  long  loaf  of  bread  that  came  from the  oven,,,do  you remember  that  eposode,,if so,,,is  there  any way  one  can  find  out  what  the  RECIPE  is  for  that  LONG  LOAF  OF  BREAD  that  her  and  ethel  made,,,if its  REAL  BREAD   then  there  must be  a  real  recipe  for  it,,,,I  love  your video,,

  • Easy to use and programmable.>>> The lid is also secured in place by latches making it safe to transport and you won’t get your abuelita’s frijoles all over the back of your lowered to the ground 4×4 pickup truck. Love this thing.

  • All right, let’s make turkey meatballs taste good: you’ll need everything in your pantry.
    I got this tin of anchovies expiring this month.
    And this dry bread.
    And this dusty packet of gelatin.

  • well u had me till u cooked the meatballs on the stove lol WTF. may I suggest u try using ur crock pot without putting them on the stove. I made them before seeing ur video and they came out fine. thanks

  • between crockpots & moms new giant slow cooker & warm server with 4 deeper pots all connected as 1 unit tho so b great to use too for meatballs

  • you can do the same thing, cooked in sauce, on top of the stove, in about 30 minutes and they are really good., and according to Chef Fabio, you don’t have to bake them first.  I did it and they were the best meatballs I ever made. You add cup of  water to the sauce and let it cook down, and turn the meatballs  over and add more water and it cooks down again,  the slow cooker seems a bit too drawn out in time, when you can do it in less time and I bet just as good

  • Looks good, but…do I HAVE to bake the meatballs first or could I just let them cook in the sauce? I like the idea of the meatballs soaking up the sauce…, I’m lazy [lol]

  • Made this last night. Used baby bellas instead of shiitake, and didn’t have anchovies. But still turned out excellent! Loved the sauce made from the meatball remnants.

  • who is working the kitchen must remove any jewelry in the finger or wear gloves

    Disturbing amounts of bacteria lurking on jewelry, presence of some bacteria normal, professor says

  • I’ve been doing this for YEARS! Replacing Grd Beef with Turkey is sooo good. Turkey Tacos, Turkey Enchiladas, Picadillo, Meatballs, Burgers, etc. It’s delicious!

  • Julia and Bridget, it’s always good to see you both, the ATK “umami duo” ��‍����‍�� ������! Somehow, for me, the food �� always comes out better if I listen to Puccini’s music ( for example, “O mio babbino caro” ) and enjoy a glass of wine while cooking Italian dishes. Try that and see if it also works for you ��. Ciao!

  • I made this for dinner tonight. It gets a 10 out of 10! The sauce was amazing and the meatballs were so flavorful, it was easy to forget they were made out of turkey. Thank you for posting this recipe ❤️

  • That dish is looking great and I love meatballs with pasta so much and love making that dish regularly, but I only use ground beef instead of turkey to make my meatballs.

  • I’ve been a big fan of Gordon and I cook something new almost every day. I completely disagree with freezing any kind of beef. I don’t care what anyone says, once beef is frozen and thawed, a ton of the flavor is lost. It damages the meat beyond repair.

  • What is the first seeds gordon puts on the pan to give the meatballs spicey flavour? Kranden seeds something…?? Its the first recipe. Pls help

  • Being a filmmaker I really appreciate the high production values of all of your videos. They are well organized, well filmed and entertaining as well as informative! Great content as always.

  • The world needs to switch to chicken or turkey (?humanely?) from all other meats and limit that too and ultimately consume plant food(80% of of our total intake).

  • Olive oil is best stored in metal recipients, because the sun light takes away the oil proprieties. Don buy oil that is stored in glass or plastic recipients.

  • I see alot of people complaining about these being “too complicated” Well…. Cooking isnt easy, for me it comes natural because i happen to love cooking something i can be proud of, fresh from scratch. it takes time, and passion. It really is a labor of love to sit in your house, cooking sometimes for up to an hour or so to produce quality food. If you love cooking, and i mean really love it, put the time and effort into getting better each time, and build up your confidence. No dish will ever become “too complicated”

  • No reason to make a tasteless turkey italian meatball folks, sorry on this one ATK, i use 85/15 ground chuck( less grease) and ground pork with the seasonings for italian meatball. 50/50 on beef to pork ratio, delicious. To many folks are getting wrapped up in these fads of turkey meats, and gluten free garbage, now if you have an allergy related to gluten i understand that, but not because it is the trend. I’m type 2 diabetic, i use equal/nutra sweet in place of sugar, and i watch my carbs, but some of these food subs ingredients are out of hand.