Slow Cooker Turkey Meatballs
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.
Servings: 25 meatballs
Calories: 113kcal
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
