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Slow Cooker Turkey Meatballs

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4.8 from 26 reviews

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

Units
  • 2 1/2 pounds 85-90% lean ground turkey
  • 1 large egg, beaten
  • 2/3 cup breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 1/4 cup finely diced sweet onion
  • 2 Tablespoons olive oil
  • 1 Tablespoon milk
  • 3 cloves garlic, minced
  • 2 1/2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 (28-ounce) cans crushed tomatoes
  • 1/2 cup fresh basil leaves
  • optional toppings: grated parmesan cheese and chopped fresh basil

Instructions

  1. Line a large baking sheet with aluminum foil. Set aside. 
  2. Add the ground turkey, milk, egg, Panko, 1 Tablespoon olive oil, garlic, oregano, basil, parsley, onion powder, red pepper flakes, salt, and pepper into a large mixing bowl. Mix everything together until the ingredients are combined— the best tool for this is your hands. Roll into desired size balls, these are a little larger than a golfball which is about 2 Tablespoons each. Place the rolled meatballs on the large baking sheet.
  3. Place the died onions at the bottom of the crockpot and top with 1 can of crushed tomatoes.
  4. Add the remaining 1 Tablespoon of olive oil to a large skillet over medium-high heat. Lightly brown the meatballs for about 1 minute on each side— depending on the size of your skillet will depend on how many will fit. It's important that you do not skip this step. 
  5. Layer the meatballs into the crockpot as the batches are browned. Once all the browned meatballs have been added to the crockpot, pour the second can of crushed tomatoes on top, and top with the fresh basil.
  6. Cover and cook on low for 6-7 hours, or high for 3-4 hours (at that point, the nternal temperature of the meatballs should be 165ºF+). Serve on top of spaghetti, paired with a salad, stuffed inside a roll topped with provolone cheese, or with garlic bread. Store leftover meatballs covered tightly in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions:
  2. Freezer Instructions:
  3. 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.
  4. Crushed Tomatoes:
  5. Stove Directions:

Find it online: https://runlifteatrepeat.com/my-favorite-slow-cooker-turkey-meatballs/