Mix the meatballs: In a bowl, combine ground turkey, egg, breadcrumbs, parmesan, half the minced garlic, 1 tablespoon chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir gently until just combined. Don’t overmix.

Form the meatballs: Use a tablespoon or small scoop to form 1–1.25-inch meatballs. You should get about 20–24. Set aside on a plate.

Optional sear: Heat a little olive oil in a skillet over medium-high. Brown the meatballs for 2–3 minutes total, turning gently. This adds flavor but isn’t required.

Build the base: Add onion, carrots, and celery to the slow cooker. Stir in crushed tomatoes, chicken broth, tomato paste, remaining garlic, Italian seasoning, dried oregano, red pepper flakes (if using), bay leaf, and a pinch of salt and pepper.

Add meatballs: Nestle the meatballs into the liquid in a single, loose layer. They should be just covered.

Slow cook: Cook on Low for 6–7 hours or High for 3–4 hours, until meatballs are cooked through and tender.

Add pasta or greens: For pasta, stir in dry pasta during the last 20–25 minutes on High until al dente. For greens, stir in spinach or kale during the last 10 minutes until wilted. If using cooked rice, stir it in right before serving.

Finish and taste: Remove the bay leaf. Add a squeeze of lemon for brightness and more salt and pepper if needed. Stir in remaining chopped parsley.

Serve: Ladle into bowls and top with extra parmesan, cracked pepper, and a drizzle of olive oil if you like. Crusty bread on the side is perfect.