Turkey Meatballs Oven Slow (Printable Recipe)

Tender turkey meatballs baked or slow cooked with marinara or gravy for a comforting meal

# Ingredients You'll Need:

→ Meatball Base

01 - 1 tablespoon butter
02 - 1/2 cup finely diced onion
03 - 3 cloves garlic, minced
04 - 1 large egg
05 - 1/3 cup half and half
06 - 1 teaspoon Worcestershire sauce
07 - 1/2 teaspoon dried oregano
08 - 3/4 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon red pepper flakes, optional
11 - 1/3 cup Italian breadcrumbs
12 - 1/3 cup grated Parmesan cheese
13 - 2 tablespoons roughly chopped fresh parsley
14 - 1 pound ground turkey, 85% lean
15 - 1/2 pound turkey sausage, casings removed
16 - Fresh parsley, to garnish

# Steps to Follow:

01 - Melt butter in a skillet over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic and cook for 1 minute more. Let cool completely.
02 - In a large bowl, whisk together egg, half and half, Worcestershire sauce, oregano, salt, pepper, and red pepper flakes. Stir in breadcrumbs, Parmesan, parsley, and cooled onion mixture.
03 - Add ground turkey and turkey sausage to the bowl. Gently mix until just combined without overworking to avoid tough texture.
04 - Form into 1.5-inch balls. If sticky, roll once, flash freeze for 3 to 5 minutes, then roll again until smooth.
05 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
06 - Arrange meatballs on prepared sheet and bake for 22 minutes. Raise temperature to 450°F and bake for 5 more minutes.
07 - Let meatballs rest for 5 minutes before serving to allow juices to redistribute.
08 - Place rolled meatballs in greased slow cooker. Add 32 oz. marinara sauce and 2 cups mozzarella cheese. Cook on high for 3 to 4 hours or low for 6 to 7 hours.
09 - In a 9x13 baking dish, add marinara and meatballs. Cover with foil and bake at 375°F for 30 minutes. Remove foil, top with cheese, and bake 15 more minutes. Broil 1 to 2 minutes to brown top if desired.

# Extra Tips:

01 - Do not overmix the meat to keep meatballs tender. Flash freezing before final rolling ensures smoother shape.
02 - Make ahead by rolling and refrigerating meatballs up to 24 hours in advance. Bake straight from fridge.
03 - Serve with pink sauce pasta, mashed potatoes and gravy, or in sub rolls for sandwiches.
04 - To freeze, flash freeze baked or raw meatballs on a tray, then transfer to freezer bags. Thaw before reheating or baking.

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