I absolutely love this Slow Cooker Turkey Meatballs Recipe because it’s the ultimate hassle-free dinner that somehow tastes like you spent hours in the kitchen. When I first tried it, I was amazed at how tender and flavorful those turkey meatballs turned out, especially with the rich tomato sauce simmering all day in the slow cooker. It’s one of those recipes where you get to walk away and come back to a hearty, comforting meal that your whole family will rave about.
You’ll find that making this recipe is not only simple but also incredibly versatile — it works great for busy weeknights or a laid-back weekend lunch. Plus, using ground turkey keeps things lean without sacrificing that classic meatball taste. If you’re looking to impress without stressing, this Slow Cooker Turkey Meatballs Recipe is definitely worth trying.
Why You’ll Love This Recipe
- Effortless Cooking: Toss everything in the slow cooker and let it do the work while you go about your day.
- Healthy Comfort Food: Made with lean turkey, these meatballs are light but packed with flavor and nutrition.
- Versatile Meal: Perfect served over pasta, in subs, or even as party appetizers — there’s no wrong way to enjoy them.
- Family Favorite: I’ve lost count of how many times I’ve made this and had everyone asking for seconds.
Ingredients You’ll Need
I like how these ingredients come together to create meatballs that are juicy and perfectly seasoned. Shopping tip: grab fresh herbs if you can but dried ones work just as well.
- Ground turkey: Use 93% lean for the best balance of flavor and moisture.
- Egg: Acts as a binder to keep the meatballs together without drying them out.
- Panko breadcrumbs: These help give the meatballs lightness and a nice texture.
- Extra virgin olive oil: Adds richness and helps sear the meatballs.
- Parmesan cheese: Freshly grated gives a salty depth that really elevates the flavor.
- Garlic: Both minced garlic in the meatballs and sauce add wonderful aroma and taste.
- Dried oregano, basil, thyme: Classic Italian herbs for authentic flavor.
- Salt and pepper: Enhances all the other flavors — don’t skimp here.
- Sweet onion: Adds a subtle sweetness that balances the tomato sauce.
- Crushed tomatoes and tomato paste: For a thick, rich sauce that clings beautifully to the meatballs.
- Crushed red pepper flakes: Just enough heat without overpowering — adjust to your preference.
- Bay leaves: Infuse the sauce with a gentle earthiness during slow cooking.
- Optional toppings: Chopped basil, parsley, and extra parmesan cheese really bring it all together.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
I enjoy mixing things up with this recipe depending on the mood or what I have on hand. Feel free to tweak it — you can make it your own easily!
- Make it spicy: I once added a pinch more crushed red pepper flakes and my family loved the extra kick without being overwhelming.
- Gluten-free option: Swap panko breadcrumbs for gluten-free crumbs or crushed nuts for a different texture.
- Herb variations: Try fresh rosemary or thyme instead of dried for a brighter herbal note.
- Cheese swap: Using Pecorino Romano instead of Parmesan gives the sauce a tangier twist.
How to Make Slow Cooker Turkey Meatballs Recipe
Step 1: Mix the Meatball Ingredients Gently
Start by combining your ground turkey, egg, panko, Parmesan, garlic, and herbs in a big bowl. I always remind myself not to overmix here — doing it gently means the meatballs will stay tender instead of tough. Use a big spoon or your hands and mix until just combined.
Step 2: Shape Your Meatballs
Scoop about 2 tablespoons of the mixture and roll it into a ball — I like to line up the meatballs on a baking sheet covered with parchment paper to keep them from sticking. You should have around 30 to 34 meatballs. Pro tip: Keep your hands slightly wet to prevent sticking.
Step 3: Prepare the Sauce in the Slow Cooker
Grease the slow cooker with a bit of olive oil or nonstick spray, then add chopped onions followed by one can of crushed tomatoes. Stir in tomato paste and garlic, mixing gently to combine those delicious flavors. This forms the base that will gently cook the meatballs all day long.
Step 4: Brown the Meatballs
This part gives the meatballs a lovely color and seals in juices. In a skillet over medium-high heat, add a tablespoon of olive oil, then brown the meatballs in batches for about one minute per side. You don’t need to cook them all the way through – just a golden sear. Transfer each batch to the slow cooker after browning.
Step 5: Add Remaining Sauce Ingredients and Cook
Pour the second can of crushed tomatoes over the meatballs and sprinkle in red pepper flakes and bay leaves. Cover with the lid and let it cook on low for 6–7 hours or on high for about 4 hours. This slow simmer infuses every bite with tender, comforting flavor. Remember to remove the bay leaves before serving!
Step 6: Serve and Enjoy
Once everything’s cooked to perfection, serve your slow cooker turkey meatballs with sauce over pasta, inside a toasted sub roll, or just straight from the pot for a cozy dinner. I love topping mine with fresh basil and a sprinkle of parmesan — it really makes the flavors pop.
Pro Tips for Making Slow Cooker Turkey Meatballs Recipe
- Don’t Skip Browning: Even though they’re cooked in the slow cooker, browning adds a depth of flavor you won’t want to miss.
- Gentle Mixing: Overworking the meat can make meatballs tough — mix just until everything is combined.
- Use Fresh Parmesan: It makes a noticeable difference in taste compared to pre-grated cheese.
- Watch Salt Levels: Since Parmesan and tomato paste are salty, taste your sauce at the end before adding more salt.
How to Serve Slow Cooker Turkey Meatballs Recipe
Garnishes
I always sprinkle chopped fresh basil and parsley over the top – it adds a burst of color and freshness. A fresh shaving of Parmesan right before serving also takes it up a notch, giving the dish that restaurant-quality finish.
Side Dishes
My go-to sides include simple garlic butter pasta, creamy mashed potatoes, or even a crisp green salad for balance. Roasted veggies like asparagus or zucchini also pair beautifully with the rich tomato sauce and turkey meatballs.
Creative Ways to Present
For a fun party twist, I’ve served these meatballs as sliders with mini buns and melted mozzarella on top, which my friends loved. Another time, a family brunch called for baked eggs nestled in the sauce with meatballs — such a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Leftover meatballs and sauce keep beautifully in an airtight container in the fridge for up to a week. I always let them cool completely before storing to maintain texture and flavor.
Freezing
I freeze leftover meatballs and sauce in meal-sized portions using freezer-safe containers. They thaw quickly overnight in the fridge and are perfect for busy nights when I want a ready-made meal with zero fuss.
Reheating
To reheat, I gently warm meatballs and sauce on the stovetop over low heat, stirring occasionally, or pop them in the microwave in short bursts to avoid drying out. Adding a splash of water if sauce thickens helps keep everything nice and saucy.
FAQs
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Can I make this Slow Cooker Turkey Meatballs Recipe with ground beef instead of turkey?
Absolutely! You can swap ground turkey for ground beef or a mix of beef and pork if you prefer a richer flavor. Just keep in mind that beef may release more fat during cooking, so you might want to drain excess liquid after cooking.
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Do I have to brown the meatballs before adding them to the slow cooker?
Technically, you can skip browning, but I highly recommend it because it adds flavor and helps the meatballs hold together better. Plus, it gives a lovely color and texture that just can’t be achieved by slow cooking alone.
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How do I prevent the meatballs from falling apart in the slow cooker?
Using an egg and breadcrumbs helps bind the meatballs, and browning them beforehand seals their shape. Also, try not to stir the meatballs around too much once they’re in the slow cooker — gentle handling preserves their form.
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Can I double this recipe for a bigger batch?
Yes, you can easily double the ingredients as long as your slow cooker is large enough — at least 6-quart to 7-quart would be ideal. Otherwise, cooking in two batches ensures even heat and the best results.
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What’s the best way to serve leftover Slow Cooker Turkey Meatballs Recipe?
Leftovers are fantastic over pasta, rice, or even in a sandwich with melted cheese. I also love chopping them up and adding to a salad for a protein boost or heating them as a quick snack.
Final Thoughts
This Slow Cooker Turkey Meatballs Recipe holds a special place in my kitchen because it’s genuinely comforting and so easy to make ahead. Whether you’re feeding a hungry family or need crowd-pleasers for guests, it’s been my go-to for years. I hope you enjoy making and sharing it just as much as I do — once you try it, I bet it’ll become a staple in your meal rotation too!
PrintSlow Cooker Turkey Meatballs Recipe
These Slow Cooker Turkey Meatballs are tender, flavorful, and perfect for an easy meal that cooks itself all day. Made with lean ground turkey and a blend of herbs and cheeses, the meatballs are quickly seared for a delicious crust before slow simmering in a rich tomato sauce infused with garlic, onions, and spices. Serve them over pasta, in sandwiches, or enjoy them on their own for a hearty, wholesome dinner.
- Prep Time: 35 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 35 minutes
- Yield: 30-34 meatballs
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meatballs
- 2 lbs. (907g) 93% lean ground turkey
- 1 large egg
- 2/3 cup (40g) panko breadcrumbs
- 2 Tablespoons extra virgin olive oil, plus more for the pan
- 1/3 cup freshly grated parmesan cheese
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 and 1/2 teaspoons salt
- 1/4 teaspoon freshly ground pepper
Sauce
- 3/4 cup chopped sweet onion
- 2 28–ounce (794g each) cans crushed tomatoes
- 1 6–ounce (170g) can tomato paste
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (reduce to 1/4 for less heat)
- 2 bay leaves
Optional for serving
- Chopped basil
- Chopped parsley
- Fresh parmesan cheese
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground turkey, egg, panko breadcrumbs, 2 tablespoons olive oil, parmesan cheese, minced garlic, dried oregano, dried basil, dried thyme, salt, and freshly ground pepper. Mix gently using a large spoon or spatula until just combined to avoid overworking the meat.
- Shape the meatballs: Scoop about 2 tablespoons (30–35g) of the mixture and roll it between your hands to form a ball. Place each meatball on a baking sheet or plate lined with parchment paper. Repeat until all mixture is shaped into approximately 30–34 meatballs.
- Prepare the slow cooker base: Grease a 4-quart or larger slow cooker with nonstick spray or a drizzle of olive oil. Add the chopped sweet onions to the slow cooker, then pour 1 can of crushed tomatoes over the onions. Stir in the tomato paste and minced garlic gently to combine.
- Sear the meatballs: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil, swirling to coat the pan. In batches of 6–8, or as many as fit comfortably, brown the meatballs for about 1 minute on each side until they develop a golden crust. Transfer the browned meatballs to the slow cooker as you go.
- Add remaining ingredients to slow cooker: Once all meatballs are in the slow cooker, pour the remaining can of crushed tomatoes over them. Sprinkle in crushed red pepper flakes and add the bay leaves.
- Slow cook: Cover the slow cooker with the lid and cook on low for 6–7 hours, or alternatively on high for about 4 hours if short on time. This slow simmer allows flavors to meld and meatballs to become tender. Remove and discard the bay leaves before serving.
- Serve: Serve meatballs warm with the tomato sauce over your choice of pasta, inside a sub roll, or straight from the slow cooker. Garnish with chopped basil, parsley, and freshly grated parmesan cheese if desired.
- Store leftovers: Refrigerate any leftover meatballs and sauce in a tightly covered container for up to 1 week.
Notes
- Do not overmix the meatball mixture to keep them tender and not tough.
- Searing meatballs before slow cooking adds flavor and texture but can be skipped to save time.
- Adjust crushed red pepper flakes to your preferred heat level.
- These meatballs freeze well; freeze cooked meatballs and sauce separately for best results.
- Use fresh herbs for garnish for added brightness and aroma.
