Use ground beef, pork, or chicken if you don’t like turkey

Equipment Needed

Slow cooker, large mixing bowl, baking sheet lined with parchment paper, tongs, large spoon


In a large bowl combine: ground turkey, eggs, pesto, gluten-free bread crumbs, grated cheese, onion powder, garlic powder, sea salt and pepper to taste.

Mix well, then roll into 24 meatballs. Place rolled meatballs onto a parchment lined baking sheet, and brown in a preheated 400° oven for 20 minutes, flipping halfway through.

Remove from oven, then transfer browned meatballs to the slow cooker and top with sauce. Add 1 cup of water to each empty jar of tomato sauce, replace lid and shake vigorously to remove all remaining sauce from inside the jar, then pour over meatballs and sauce. Stir contents of the crockpot well to combine, and then cover with the lid. Cook on high for four hours, or low for eight hours. 

Serve meatballs with: gluten free spaghetti, zucchini noodles, or grilled vegetables.