Description
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.
Ingredients
Units
Scale
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.
