{ Healthy Crockpot Creole Turkey Meatballs in an Heirloom Tomato Sauce }

Creole Turkey Meatballs Crawfish & crunchesMeatballs are a healthy dinner staple in this house. I make them so many different ways! Today I’m taking my traditional creole turkey meatballs and letting them simmer all day in a light broth, chock full of veggies and fresh tomatoes in the crockpot.

Serve it with a { New Orleans Muffaletta Salad }

Make sure to check out crawfish.n.crunches on Instagram.

Pin Shannon’s recipes on Pinterest

Subscribe to the blog on the right hand sidebar to get posts straight to your inbox

For 2-4 servings

You will need:

  • 2-3 T olive oil
  • 1/4 cup chicken broth (a splash)
  • Parmesan cheese (optional topping)

For the sauce:

  • 1 large can diced tomatoes
  • 1/2 onion, diced
  • 2 cups cubed eggplant
  • 2 cups sliced mushrooms
  • 2-3 cups ripe heirloom or on the vine tomatoes, cubed or halved
  • 2 cloves minced garlic
  • 1 T onion powder
  • 1 T black pepper
  • 1 T salt
  • 1/2 T crushed dried bay leaves
  • 2 T Italian seasoning
  • 2 T tomato paste


  • 1 lb. ground turkey
  • 1/2 bell pepper, diced small
  • 1/2 onion, diced small
  • 3 stalks celery, diced small
  • 4 cloves garlic, minced
  • 1/2 teaspoon creole seasoning (more to taste once plated)
  • 3 T Italian Seasoning
  • 3 T onion powder
  • 2 T black pepper, 1 T salt
  • 2 eggs, beaten

Creole Turkey Meatballs 2crawfish & crunchesDirections:

1) In a large pan on high heat, brown onion in olive oil. Transfer to crockpot. Repeat with batches of eggplant, then mushrooms.

2) Place remaining sauce ingredients in crockpot and stir.

3) Mix your turkey meatball ingredients lightly with your hands or a spatula. Do not over mix. Skillet should be on medium-high heat and have either non-stick spray or olive oil on the bottom of the pan. Form small balls in your hands and then drop onto skillet. Brown on each side, being very careful not to break them. Do not cook through.

4) Gently transfer meatballs to crockpot and lay on top of veggies.

5) Pour chicken broth into hot pan and scrape up any brown bits, transfer liquid to crockpot. It may seem like there is not much liquid at this point, but all the veggies will release a lot of liquid.

6) A few hours into cooking, transfer some of the broth on the bottom of the crockpot to drizzle over the meatballs.

7) Cook for 6 hours and serve with fresh green salad and/or whole wheat pasta. Add more salt and pepper, or creole seasoning to taste. Top with parmesan. It gets even better the second day!



More Posts:

{ No Excuses! Tips for Getting Your Workout Done When Traveling }

{ Healthy Grocery List Essentials: A Few of My Favorite Products }

{ 3 Tips and Tricks for Packing Healthy Snacks When Flying }

About the Blogger:

Shannon Gagnon is the recipe developer, food stylist and food photographer behind Crawfish & Crunches. She is known for turning delicious southern staples into slightly healthier versions that can be enjoyed all week long.  On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.” 

For inquiries about positioning your brand in front of Shannon’s followers click here

For the long version about how the site was born, read more.

For information on Shannon’s social media management business, click here.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *