This slow cooker turkey meatball recipe is homemade, satisfying, and hardly any work. They're packed with flavor, incredibly tender, and keep perfectly for lunches during the week! Pair them with a salad, on top of spaghetti, stuffed inside a roll topped with provolone cheese, or with a side of garlic bread. No matter the way, these are my favorite!
Make ahead tip: Prepare the meatballs through step 4. Cover and refrigerate browned meatballs for up to 1 day. The next day, continue with step 5 and cook as directed. You can also fully prepare 1 day in advance, refrigerator overnight, then cook in the crockpot on low for about an hour or until warmed. Browned meatballs (not fully cooked) can be frozen for up to 3 months— add an extra hour to the cook time if frozen. Cooked meatballs in sauce can be frozen for up to 3 months.
Don't have a slow cooker? Prepare through step 4. Set the browned meatballs on the large baking sheet. Add the onion, crushed tomatoes, browned meatballs, and fresh basil to a large pot. Turn the heat to medium-low, cover with a lid, and simmer until the meatballs are cooked through— about 35 minutes.
1. I prefer to use ground turkey to keep these on the lighter side, but feel free to use ground beef or your favorite combination.
2. Any type of milk can be used. To keep these dairy-free, I use unsweetened almond milk.