2 pounds ground turkey
1 cup breadcrumbs
3 garlic cloves, minced
1 egg, lightly beaten
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon ground white pepper
2 24-ounce jars marinara or your favorite spaghetti sauce
In a large bowl, combine the ground turkey, breadcrumbs, minced garlic, egg, Parmesan cheese, olive oil, sage, thyme, onion powder, salt and white pepper. Mix to combine all ingredients thoroughly, but be careful not to overmix, as this can cause the meatballs to dry out.
One by one, roll the turkey mixture into balls about 1 inch in diameter. Place on a baking sheet lined with foil or parchment paper. Continue rolling meatballs until you've used the entire mixture and all the meatballs are on the baking sheet.
Place the baking sheet in the freezer for at least half an hour. To keep meatballs for later use, freeze overnight, and then place them in a large resealable bag and keep frozen until ready to use.
When ready to cook, empty one jar of spaghetti sauce into the bottom of a 6-quart slow cooker. Place the turkey meatballs into the slow cooker on top of the sauce and cover with the remaining jar of sauce.
Cover and cook on low for 4 hours, until meatballs are hot and completely cooked through.