Slow Cooker Turkey Meatballs

In my never-ending journey to eat and live healthy, I’m always on the prowl for clean-eating recipes. I know, eating clean sounds a bit insane (no sugar, no processed foods, etc.) and demoralizing, but once you get the hang of it, it’s difficult to revert to pre-packaged meals.
There is added motivation to eating healthy and striving to eat as clean as my willpower will allow. In twelve weeks, my fiance and I embark on our trip to Europe. I want to make sure I look “amazeballs” as we meander through parts of this fabulous continent. My biggest enemy is my insatiable love of dessert and beer, but I’m determined to make this happen. Twelve weeks is nothing, and if I can squeezemy bottom into my old 7 For All Mankind jeans, the reward will be that much sweeter.

One of the biggest challenges with eating clean is meal preparation. We’re all busy, and cooking every evening, let alone cooking something healthy, is a taxing proposition. I would much rather relax on my couch with a take-out pizza and the newest season of Orange is the New Black, but my hips would grow to the size of that same couch. The solution is cooking meals in-advance. Employ your slow cooker, and you’ve freed up some valuable Netflix time. Am I right?!

I used ground turkey, because it contains less fat than ground beef without compromising protein. I also added mushrooms to increase the volume without changing the nutritional composition too much. We make our own spicy tomato sauce, but it’s easy enough to find “clean” tomato sauce at a major grocery store. One of my go-to brands is President’s Choice Organic – normally, I’m not an organics fan, but this sauce is tasty and meets all the requirements for being “clean.” Not only do these make a great option for dinner, but they double as a snack, when you need a burst of energy.


Slow Cooker Turkey Meatballs



1 lb ground turkey

1/2 lb cremini mushrooms, ground

1 tbsp. garlic powder

1 tbsp. onion powder

1 tbsp. Greek seasoning (or any other seasoning blend)

1 tsp. salt

1 1/2 to 2 cups “clean” tomato sauce



1. Wash and cut mushrooms into chunks. Grind mushrooms using a meat grinder. Combine in a bowl with turkey.

2. Add spices and knead until combined.

3. Using your hands, form walnut-sized meatballs andarrange them in one layer at the bottom of your slow cooker.

4. Pour tomato sauce over meatballs, making sure to cover them evenly.

5. Cook on low for 3.5 to 4 hours.

6. Serve over pasta or noodles. I like Explore Asian’s black bean pasta with a bit of grated parmesan cheese on top.