My Favorite Slow Cooker Turkey Meatballs.

Dinner

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This is my tried and true, absolute favorite recipe for classic slow cooker turkey meatballs. Packed with flavor, incredibly tender, and there’s hardly any work!

This is my tried and true, absolute favorite recipe for classic crockpot turkey meatballs. Packed with flavor, incredibly tender, and there's hardly any work!

Hi, how is your week going? This week has been a whirlwind so far; the new job, endless amounts of packing, and the house. We’re 5 days away from closing and still dealing with a few hiccups. But let’s not talk about that. I’m looking forward to moving, unpacking and getting things in order.

I’ve gotten a few requests for what I eat on the regular. I try to cook most nights but weeks that are busy, make-ahead meals are my best friend. I was thisclose to sharing this recipe a few weeks ago but my stomach took over and it was no longer picture worthy. Fail.

This is my tried and true, absolute favorite recipe for classic slow cooker turkey meatballs. Packed with flavor, incredibly tender, and there’s hardly any work!

This is my tried and true, no-frills, nothing complicated, good ole meatball recipe. Each time I make these I grab Hunt’s tomatoes and tomato paste. It’s the only brand I use and ever will use. An entire shelf in my pantry is dedicated to just Hunt’s; I’ll have to snap a picture of my pantry after I unpack. It was a no brainer when I had the opportunity to work with Hunt’s and showcase their Hunt’s Recipe Ready “Pre-measure 2TBS” Paste Pouches.

This is my tried and true, absolute favorite recipe for classic crockpot turkey meatballs. Packed with flavor, incredibly tender, and there's hardly any work!

Benefits.

  • Pouches are recipe ready.
  • Pouches are easy open.
  • You don’t waste so much tomato paste.

For the recipe we’re using nothing complicated: ground turkey, some spices, some binder but not too much so we still get the melt-in-your-mouth texture. And before we toss them in the slow cooker, we’ll sear them up to prevent them from falling apart in the slow cooker.

This is my tried and true, absolute favorite recipe for classic crockpot turkey meatballs. Packed with flavor, incredibly tender, and there's hardly any work!

These slow cooker turkey meatballs are one of our favorites. I like to make this big batch for just the two of use so these are ready to eat throughout the week: meatball subs, piled on spaghetti or cold right out of the tupperware (or is that just me?)

This is my tried and true, absolute favorite recipe for classic slow cooker turkey meatballs. Packed with flavor, incredibly tender, and there's hardly any work!

My Favorite Slow Cooker Turkey Meatballs.

  • Prep Time: 25m
  • Cook Time: 7h
  • Total Time: 7h 25m

Ingredients

  • 3 pounds 93% lean ground turkey
  • 2 tablespoons unsweetened almond milk
  • 1 large egg
  • 1/4 cup grated parmesan cheese
  • 1/3 cup Panko
  • 2 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 1 large sweet onion, diced
  • 2 Hunt's 28-ounce cans crushed tomatoes
  • 1 Hunt's Recipe Ready "Pre-measure 2TBS" Paste Pouches
  • optional: chopped fresh basil and grated parmesan for serving

Instructions

  1. In a large mixing bowl add the ground turkey, parmesan cheese, Panko, 1 Tablespoon olive oil, egg, milk, garlic, oregano, basil, parsley, onion powder, garlic powder, salt and pepper. Mix everything together until ingredients are combined (your hands work best for this) - avoid overmixing to prevent dense meatballs. Roll into desired size balls - I used about 3 Tablespoons of meat. Place the rolled meatballs on a large baking sheet. Place the diced onion in the bottom of the slow cooker, top with 1 can of crushed tomatoes and tomato paste; stir together.
  2. Coat a large non-stick skillet with the remaining Tablespoon of olive oil over medium-high heat. Lightly brown the meatballs (8-10 meatballs at a time) for about a minute on each side. Do not skip this step - this prevents the meatballs from falling apart in the slow cooker. Layer the meatballs into the slow cooker as your browning each batch. Once all the meatballs have been browned and added to the slow cooker, pour the remaining can of crushed tomatoes on top.
  3. Cover and cook on low for 6.5-7 hours. Serve over pasta, as meatball subs, plain. I always top with some chopped fresh basil and some grated parmesan. Store leftovers in an airtight container in the refrigerator for up to 1 week.
  4. Make ahead (typically this is what I do): Prepare meatballs through step 2 (browning step); cover and refrigerate for up to 1 day or freeze up to 2 months. Add to the slow cooker and cook for the same time directed above.

Special Equipment

  1. 4 quart or larger slow cooker

Additional Notes

  1. This recipe was adapted from my regular meatballs (recipe not posted); I've been making these for almost 4 years now and are my favorite.

You can find Hunt’s Recipe Ready “Pre-measure 2TBS” Paste Pouches at WalMart in the sauce or tomato aisle. Grab some, it’s so worth it!

This is my tried and true, absolute favorite recipe for classic crockpot turkey meatballs. Packed with flavor, incredibly tender, and there's hardly any work!

5 Comments

  1. Judy Loftus

    November 17, 2016 at 1:51 pm

    What remaining can of crushed tomatoes please!

    1. Christina

      November 17, 2016 at 9:43 pm

      Hi Judy. The recipe has two (2) cans of crushed tomatoes; you’ll add one with the diced onion first, then add the meatballs and then pour the remaining can on top. Let me know if you have any other questions.

      Christina

  2. Mike

    November 19, 2016 at 10:10 am

    What does the almond milk do? Thanks

    1. Christina

      November 19, 2016 at 10:18 pm

      Hi Mike. The almond milk helps make them more tender, but you can use regular milk (any fat) as well. Typically I would use 1% or 2%. I’ve added it under additional notes as well. Let me know how you like them!

      Christina

  3. Scott

    January 8, 2017 at 12:11 pm

    So here’s my take on this. Let me start by saying I made this and it was good. I wouldn’t say great. I kind of felt it defeats the purpose of slow cooker/crockpot cooking, which to me serves two basic purposes: either ease (throw a half dozen ingredients in and turn it on and walk away), or braising (taking tough roasts and hard root vegetables and breaking them down until they’re tender). This recipe requires making the meatballs in a bowl (I kind of love doing that – like playing with play dough! – but only when I have time), then using a skillet to brown them, then transferring them. I served with linguini so I had a pasta pot and colander to clean up as well. By the time I was done I said to myself, I could have made this in 90 minutes on my day off the standard way – on the stovetop. I also felt the meatballs were a smidge dry. I don’t think slow cooking is best for meatballs. So all in all, I give this a B- rating.

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