Slow Cooker Turkey Meatballs
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:
- In a large bowl, mix together all meatball ingredients until just combined; avoid overmixing.
- 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.
- 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.
- 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.
- Transfer browned meatballs to the slow cooker. Add the remaining can of crushed tomatoes, crushed red pepper flakes, and bay leaves.
- Cover and cook on low for 6-7 hours (or on high for about 4 hours).
- 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.