In a large bowl, mix ground turkey, egg, panko, olive oil, parmesan, minced garlic, oregano, basil, thyme, and salt until just combined. Do not overmix.

Scoop about 2 tablespoons of the mixture per meatball. Roll into balls and place on a parchment-lined baking sheet. You should have 30-34 meatballs.

Lightly grease a slow cooker (4-quart or larger) with nonstick spray or olive oil. Pour 1 can of crushed tomatoes over the meatballs.

Heat 1 Tablespoon of olive oil in a large skillet over medium-high heat. Sear meatballs in batches for about 1 minute per side until browned. Transfer browned meatballs to the slow cooker.

Cover and cook on low for 6-7 hours or on high for 4 hours.

Serve warm meatballs with sauce over pasta, in sub rolls, or on their own. Garnish with fresh herbs or parmesan if desired.