Mix It Up: In a big bowl, toss in your ground turkey, egg, garlic, parmesan, almond flour (if using), oregano, salt, and pepper. Use your hands it’s messy, but it works best. Don’t overmix or they’ll get tough.
Shape the Meatballs: Roll the mixture into small balls, about the size of a golf ball. You’ll get around 12–14 meatballs.
Optional Browning: Heat a little olive oil in a skillet and brown the meatballs for a minute or two on each side. Totally optional, but it adds flavor.
Slow Cooker Magic: Pour a bit of the tomato sauce into the bottom of your crockpot. Add the meatballs, then pour the rest of the sauce over them.
Cook Low and Slow: Cover and cook on Low for 5 hours or High for 3 hours. Don’t lift the lid too much let the steam do its thing.
Rest and Serve: When it’s done, let the meatballs sit for about 10 minutes so the sauce thickens. Serve with fresh basil or parsley if you want to be fancy.
Enjoy Later Too: These reheat perfectly the next day, and the sauce somehow tastes even better.
