These are my favorite homemade slow cooker turkey meatballs– packed with flavor, satisfying, comforting, and minimal effort. Let the crockpot do the work for you, producing incredibly tender, and juicy meatballs in a savory tomato sauce. Serve them over spaghetti, stuffed in a toasted roll, or alongside garlic bread or salad.
I've been making these slow cooker turkey meatballs for several years, originally sharing them in 2019, and have since updated the photos. These are a dinnertime favorite in my house and they make a regular appearance year round– I definitely don't limit crockpot recipes to just cooler months. If you haven't tried these slow cooker turkey meatballs yet, it's about time.
Why You'll Love These Slow Cooker Meatballs Recipe
- Incredibly flavorful meatballs and tomato sauce
- Set and forget recipe– a future gift to yourself!
- Satisfying, wholesome and comforting without being too heavy
- Versatile– delicious on their own, stuffed in a toasted roll, over spaghetti or paired with garlic bread
- Can use ground beef or ground turkey
- Make ahead and freezer friendly like this chicken chili!
Ingredients You Need
These slow cooker turkey meatballs pack a lot of flavor which helps also add the flavor needed to the sauce. Here are the details about the ingredients and possible substitutions:
- Ground Turkey: The leaner the ground turkey, the less tender the meatballs will be. I recommend 85% lean for the best results. You can also use ground beef, at least 85-90% lean.
- Olive Oil: The olive oil adds flavor and a touch of moisture.
- Egg: 1 beaten egg is just enough to bind the ingredients together without making the turkey meatballs tough.
- Breadcrumbs: The breadcrumbs help bind in the ingredients together. You can use Panko, regular, seasoned, homemade or gluten free.
- Parmesan Cheese: Adding parmesan cheese to meatballs adds wonderful flavor.
- Milk: Milk adds a touch of moisture.
- Crushed Tomatoes: You need three 28-ounce cans of crushed tomatoes. Look for the cans that are plain or fire roasted, no additional spices are needed. You could also use homemade marinara or even your favorite store-bought sauce (I personally love Paesana– not sponsored, just really love them as it contains only the ingredients needed with nothing else added.)
- Onion: The sweet onion adds flavor. Make sure you finely dice the onion so there aren't large chunks in the sauce– you want them melt into the sauce as it cooks.
- Basil: Lots of fresh basil is added to the crushed tomatoes adding flavor and freshness to the sauce.
- Garlic: Adding fresh garlic to the meatballs adds incredible flavor to not only the meatballs, but to the sauce as well.
- Spices: Grab those pantry staples– salt, pepper, dried parsley and dried oregano. All are essential for flavor.
How To Make Slow Cooker Turkey Meatballs
- Prep the Slow Cooker: Add 1 can of crushed tomatoes, onion and half of the basil into the slow cooker.
- Make the Meatballs: Combine the meatballs ingredients in a large mixing bowl. Using your hands (the best kitchen tool!) or a spatula, work together the mixture until just combined. It's important to not over-mix.
- Form the Meatballs: Using a cookie scoop or spoon, scoop the mixture and roll to form into balls without packing them too much.
- Bake the Meatballs: This step is optional– when I have time, I do it, when I don't, I just skip it. Before placing the meatballs in the slow cooker, bake the meatballs at 425ºF for 10 minutes to help lock in the flavor.
- Add to Slow Cooker: Place the meatballs, including any rendered fat, into the slow cooker. Then, top with the remaining crushed tomatoes and basil. See cook times in the recipe card below.
Slow Cooker Meatballs Success Tips
- Avoid Over-Mixing: When you over-mix the ground turkey mixture, it's guaranteed to create tough, dense meatballs. You want to mix the ingredients together until just combined. I find the best tool is my hands for this.
- Pack the Meatballs Gently: It's important to not pack the meatballs too tight– you want them to stay together, but not tight enough that will make them tough.
FAQ
How long to cook meatballs in a slow cooker?
This depends on the temperature and size of the meatballs. On high, about 4-5 hours while on low, about 6-8 hours.
Can I put raw meatballs in the slow cooker?
Absolutely, that is what the slow cooker is there for! The meatballs will cook slow over low or high heat until done.
Should you brown the meatballs before adding to the slow cooker?
This is a heavily debated topic. Some swear by browning the meatballs before, while others advise against it. I've done it both ways and while it's optional in this recipe, I find it does add more flavor and shortens the cook time. Depending on if you have the time or not, you can choose to or skip it.
Slow Cooker Turkey Meatballs
Description
These are my favorite homemade slow cooker turkey meatballs– packed with flavor, satisfying, comforting, and minimal effort. Let the crockpot do the work for you, producing incredibly tender, and juicy meatballs in a savory tomato sauce. Serve them over spaghetti, stuffed in a toasted roll, or alongside garlic bread or salad.
Ingredients
- 2 ½ pounds 85-90% lean ground turkey
- 1 large egg, beaten
- ⅔ cup breadcrumbs
- ⅓ cup grated parmesan cheese
- 2 Tablespoons olive oil
- 1 Tablespoon milk
- 3 cloves garlic, minced
- 2 ½ teaspoons dried oregano
- 2 teaspoons dried parsley
- ½ teaspoon onion powder
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 3 28-ounce cans crushed tomatoes
- ¼ cup finely diced sweet onion
- ½ cup fresh basil leaves
- optional toppings: grated parmesan cheese and chopped fresh basil
Instructions
- Preheat the oven to 425ºF and line a baking sheet with aluminum foil. Set aside. See the recipe notes for details to skip browning the meatballs.
- Add 1 (28-ounce) can of crushed tomatoes, onion, and half of the basil leaves to the crockpot.
- In a large bowl, add the ground turkey, egg, breadcrumbs, parmesan cheese, olive oil, milk, garlic, dried oregano, dried parsley, onion powder, salt, and pepper to a large mixing bowl. Stir together using a rubber spatula or spoon (I find that using my hands is the best tool) until just combined. Then, using a cookie scoop, roll 3 Tablespoons of the ground turkey mixture into balls and place onto the prepared baking sheet. Careful to not pack the meatballs too tightly. Repeat until all of the meatballs are rolled– there should be around 25 meatballs.
- Bake the meatballs for 10 minutes until slightly browned– the meatballs will not be cooked through. Layer the meatballs into the crockpot and pour the remaining crushed tomatoes on top. Then, add the remaining basil.
- Place the lid on the crockpot and cook on low for 6-7 hours or on high for 4-5 hours– at this point the meatballs will be 165ºF+.
- Serve plain, on top of spaghetti, inside a roll topped with provolone cheese, paired with a salad or alongside garlic bread. If desired, garnish with parmesan cheese. Leftover meatballs will stay fresh in the refrigerator covered tightly for up to 5 days.
Notes
- Make Ahead Instructions: The meatballs can be prepared through step 3 or 4, covered tightly and placed in the refrigerator for up to 2 days. Then, continue at step 4 or 5. You can also fully prepare, refrigerate, then cook in the crockpot for 1 hour on low until warmed through.
- Freezer Instructions: The meatballs can be prepared through step 3 or 4, covered tightly in a freezer-safe container and frozen for up to 3 months. You can add the frozen meatballs to the crockpot, adding 45 minutes to the cook time. You can fully prepare and freeze the meatballs in the sauce for up to 3 months. Thaw overnight in the refrigerator.
- Ground Turkey: The leaner the ground turkey, the less tender the meatballs will be. I recommend 85% lean for the best results. You can also use ground beef, at least 85-90% lean.
- Crushed Tomatoes: Instead of crushed tomatoes, you can use your favorite marinara sauce.
- No Slow Cooker? Make on the Stove!: Prepare through step 4, adding the crushed tomatoes, onion and basil into a 5-quart or larger pot. Layer in the meatballs and pour the remaining crushed tomatoes and basil on top. Cook on low-medium and simmer for 45 minutes to 1 hour until the meatballs are cooked through, stirring occasionally.
- Skip Browning: If desired, you can skip pre-baking the meatballs in step 4. Add the meatballs carefully into the crockpot and continue with the remaining instructions in step 4.
Nutrition
Calories: 113kcal | Carbohydrates: 10g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 336mg | Potassium: 433mg | Fiber: 2g | Sugar: 5g | Vitamin A: 269IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 2mg
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Mike says
What does the almond milk do? Thanks
Christina says
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
Loreto Nardelli says
I love meatballs in sauce actually my dad was the one who made Turkey meatballs so tasty your look with the spices and mix and the fact that the meatballs and sauce had so much time together tells me that is going to be one amazing Meata ball!
Cheers!
Heather Perine says
You had me at meatballs. I have made them before in the crockpot but skipped the browning because well I'm lazy when it comes to my cooking sometimes. I will have to go the extra mile next time because these look fantastic.
Christina says
Browning gives them SO MUCH flavor! It does take 10-15 but so worth it. Normally I just brown them the night before (even freeze browned meatballs too!)
Anna says
What a great idea to use turkey meat instead of the traditional mince meat! So much healthier too! Your meatballs are looking delicious, I'm sure my family is going to love this recipe!
Markus Mueller says
What good timing! I was just looking for a slow cooker meatball recipe!. Planning on making my meatballs this weekend for meal prep the coming week. Thanks for sharing this!
Christina says
Let me know what you think of them! They are a favorite in this house!
Amy says
These look soooo yummy! I totally have a soft spot for comfort food like this -- but it can be so hard to find healthier recipes for it! Thanks so much for sharing! 🙂
Christina says
I hope you like them!
Jennifer says
These are the BEST meatballs EVER!!!!!
Christina says
I'm glad you loved them! 🙂
GUNJAN C Dudani says
My brother loves Turkey and he love cooking as well. I am definitely forwarding this recipe to him so he can devour it.
Christina says
No doubt that he'll love these. This recipe is a favorite for my husband!
Michelle says
These look like the perfect meatballs! I think my favourite way to have them would be on a pile of spaghetti with lashings of parmesan and garlic bread! Call me greedy but I think I could eat a whole load of these! Yum!
Jacque says
Any meal made in the slow cooker is good with me. I love that you used turkey instead of the traditional beef or sausage.
Deseree says
This sounds like a great addition to any pasta dish! I can't wait to throw these on top of a bowl of spaghetti.
lauren says
I'm definitely making this! I just started weight watchers and this looks like an awesome weeknight meal that's simple and would be great over veggie noodles. How would the recipe hold up to being cut in half?
Christina says
It should be fine - I'd still recommend using a whole egg though and maybe a tiny bit less than half breadcrumbs. You don't want to make them too dry. BUT if you make the whole recipe, these freeze perfectly! You'll see notes at the bottom of the recipe for that.
Ruchi says
We have being eating lots of chicken lately and i am ready to switch to come turkey! My slow cooker is ready for some homemade turkey meatballs!
Kelsey Rickert says
I can see why this is called "my favorite" because they look so good! I am always on the hunt for a new Slow Cooker recipe to help me get through all our busy weeknights! Cannot wait to make it!