Healthy Crockpot Turkey Meatballs in a Tomato-Spinach Sauce
  • Oil or spray oil
  • 2 lb ground turkey
  • 1 large onion, finely diced
  • 1 lb chopped spinach (I use frozen, but fully defrosted)
  • 28 oz can crushed tomatoes
  • 1 teaspoons kosher salt, plus more if necessary, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • 1 teaspoon oregano
  • Pinch red pepper flakes
  • ½ cup water
  1. Heat oil or spray oil in a large frying pan. Form the turkey into balls (it will be hard to work with, so don't worry if they aren't perfect balls). Fry in hot frying pan on all sides until they are browned. The middles will still be raw, but they will cook in the sauce, so that's fine. Don't overcrowd the pan, rather work in batches.
  2. Remove the meatballs from the pan and place in the pot of your crockpot.
  3. Add a bit more oil to the pan, and add the diced onions. Next, add the chopped spinach and sauté for a few minutes. Pour the vegetable mixture over the meatballs in the crock pot.
  4. Pour the crushed tomatoes over into the crockpot. Add the spices and water. Stir the entire mixture gently, being careful not to break up the meatballs.
  5. Cook the meatballs in the crock pot on low for at least six hours. Serve hot over rice or spaghetti.
Recipe by Overtime Cook at