Slow Cooker Turkey Meatballs

October 11, 2024 by Baker Recipes, Updated October 11, 2024

Enjoy these classic slow cooker turkey meatballs in a homemade marinara-style sauce. They re easy to prepare, incredibly tender, and perfectly seasoned for a delicious meal.

Prep Time:

35 minutes

Cook Time:

6 hours

Total Time:

6 hours, 35 minutes

Yield:

30-34 meatballs

Ingredients:

• 2 lbs. (907g) 93% lean ground turkey
• 1 large egg
• 2/3 cup (40g) panko breadcrumbs
• 2 Tablespoons extra virgin olive oil, plus more for the pan
• 1/3 cup freshly grated parmesan cheese
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• 1 and 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 3/4 cup chopped sweet onion
• 2 (28-ounce) cans crushed tomatoes
• 1 (6-ounce) can tomato paste
• 2 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (reduce to 1/4 for less heat)
• 2 bay leaves
• Optional: chopped basil, parsley, and/or fresh parmesan cheese for serving

Instructions:

1. In a large bowl, mix together all meatball ingredients until just combined; avoid overmixing.
2. With your hands, scoop and roll about 2 tablespoons of mixture into balls and place on a lined baking sheet. Repeat until all are formed.
3. Grease a 4-quart or larger slow cooker with nonstick spray or olive oil. Add onions and pour one can of crushed tomatoes over them. Stir in tomato paste and minced garlic.
4. Heat a skillet over medium-high heat with a tablespoon of olive oil. Sear meatballs in batches for about 1 minute on each side until browned.
5. Transfer browned meatballs to the slow cooker. Add the remaining can of crushed tomatoes, crushed red pepper flakes, and bay leaves.
6. Cover and cook on low for 6-7 hours (or on high for about 4 hours).
7. Once cooked, remove and discard the bay leaves. Serve warm meatballs with sauce over pasta, in a sub roll, or on their own, topped with basil, parsley, or parmesan, if desired.

Nutrition Information:

Nutrition information will vary based on specific ingredients used. For a detailed breakdown, please consult a nutrition calculator.

Helpful Tips:

• Make Ahead & Freezing: Prepare meatballs up to the browning step, refrigerate for up to 1 day or freeze for up to 2 months. Cook as directed without thawing.
• No Slow Cooker? Use a large pot on the stove to simmer the meatballs and sauce for 25-35 minutes until cooked through.
• Variations: Ground turkey can be substituted with ground beef, chicken, or pork. For breadcrumbs, panko is preferred, but any type will work.