Note: The meatballs do not get added until the 4 hours mark.
Add the sauce ingredients to a large slow cooker and cook on high for 4 hours.
In a large bowl add the meatball ingredients and mix together using your hands.
Form meatballs of the same dimension each, around two tablespoons.
Add a little vegetable oil to a large skillet and brown the meatballs on all sides.
Add the meatballs to the sauce making sure they’re all in the sauce, cover. Turn the slow cooker to low and cook another 4 hours. Don’t stir during this time.
If you’re eating with spaghetti you’ll need to prepare that when it’s close to the end of cooking time.
Notes
You can use ground beef, ground pork or ground chicken in this recipe instead of the turkey.
To store, add any remaining meatballs and sauce to an airtight container. Store them in the fridge for up to 3 days. They will also freeze well for up to 3 months.
Want to use frozen meatballs? You can do that, though still add them at the four hour mark.