In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic, and Parmesan cheese.

Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each.

In a small saute pan, heat olive oil over medium heat. Add smashed garlic and sauté until golden.

Pour crushed tomatoes into the crock pot with bay leaf. Add sautéed garlic and oil.

Drop meatballs into the sauce, cover and set crock pot to low, cook for 4 to 6 hours.

When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.

Serve with ricotta, over pasta, or enjoy with French bread.