In a large mixing bowl, knead the turkey together with the spices.
Roll meat into 22, walnut sized meatballs, and place in a single layer in your slow cooker (Mine was a 5 quart).
Pour the tomato sauce over the top, being sure to cover the meatballs well and evenly.
Sprinkle the cheese across the top and set the slow cooker to low heat for 4 hours.
Serve over pasta with a little extra parmesan cheese.
Note: These are a fairly dense meatball. You can add finely chopped mushrooms to the mixture to soften them up a bit. About 1/2 to 1 cup should be fine, and you'll get more meatballs out of it to boot.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.