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Slow Cooker Turkey Meatballs Recipe

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4.9 from 92 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://clovercuisine.com/slow-cooker-turkey-meatballs-recipe/