Slow Cooker Turkey Meatballs are a delicious and easy dish that everyone can enjoy. Made with lean ground turkey and flavored with herbs and spices, these meatballs are perfect for a cozy dinner. The slow cooker does all the work, so you can relax while the meatballs cook to perfection.
Why Make This Recipe
This recipe is wonderful for many reasons. First, it’s healthy thanks to the use of lean turkey and fresh ingredients. Second, it can feed a crowd, making it great for family dinners or gatherings. Lastly, it’s so simple to prepare; just mix the ingredients, form the meatballs, and let the slow cooker do its magic.
How to Make Slow Cooker Turkey Meatballs
Making Slow Cooker Turkey Meatballs is easy and fun! Follow these simple steps for a tasty dish that will impress everyone.
Ingredients:
- 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
- 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, parsley, and/or fresh parmesan cheese
Directions:
- In a large bowl, mix together all meatball ingredients with a large spoon or spatula until just combined. Avoid overmixing.
- Scoop a portion of the mixture (about 2 tablespoons) and roll it into a ball with your hands. Place it on a baking sheet lined with parchment paper. Repeat with remaining mixture until you have about 30–34 meatballs. Set aside.
- Grease a 4-quart or larger slow cooker with nonstick spray or a drizzle of olive oil. Add the onions, then pour one can of crushed tomatoes over the onions. Add the tomato paste and minced garlic, stirring gently to combine.
- Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and swirl to coat. Sear the meatballs in batches (about 6–8 at a time) for about 1 minute on each side until browned. Transfer the browned meatballs into the slow cooker.
- Once all the meatballs are added, pour the remaining can of crushed tomatoes on top. Add crushed red pepper flakes and bay leaves.
- Cover and cook on low for 6–7 hours, or on high for about 4 hours if you need it done quicker. Remove and discard bay leaves before serving.
- Serve warm with sauce over pasta, in a sub roll, or on their own. You can top with chopped basil, parsley, or fresh parmesan cheese if desired.
- Store leftovers tightly covered in the refrigerator for up to 1 week.
How to Serve Slow Cooker Turkey Meatballs
These meatballs can be served in many ways. You can put them over pasta for a hearty dinner, use them in a sandwich for a tasty sub, or serve them on their own as a snack or appetizer. Don’t forget the fresh herbs and parmesan for extra flavor.
How to Store Slow Cooker Turkey Meatballs
To store leftover meatballs, make sure to place them in an airtight container and keep them in the refrigerator. They should be eaten within one week for the best quality. You can also freeze leftover meatballs for up to three months. Just thaw them overnight in the fridge before reheating.
Tips to Make Slow Cooker Turkey Meatballs
- Don’t overmix the meatball mixture; it should be just combined for the best texture.
- Be sure to sear the meatballs for added flavor and a nice crust.
- Feel free to adjust the spices to match your taste. You can add more herbs or spices if you like it spicier.
Variation
If you want a different flavor, you can use ground chicken or beef instead of turkey. You can also add chopped vegetables like bell peppers or zucchini to the meatball mixture for added nutrition and flavor.
FAQs
1. Can I use frozen meatballs?
Yes, you can use frozen meatballs. Just add them to the slow cooker with the sauce and cook on low for about 6-8 hours or high for about 4 hours.
2. Can I make meatballs ahead of time?
Absolutely! You can prepare the meatballs and freeze them uncooked. Just thaw them before cooking in the slow cooker.
3. What sides go well with Slow Cooker Turkey Meatballs?
These meatballs pair well with various sides, such as spaghetti, garlic bread, or a simple salad for a balanced meal.
Slow Cooker Turkey Meatballs
Ingredients
For the Meatballs
- 2 lbs 93% lean ground turkey
- 1 large egg
- 2/3 cup 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
- 1.5 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 3/4 cup chopped sweet onion
For the Sauce
- 2 28-ounce cans crushed tomatoes
- 1 6-ounce can tomato paste
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes Reduce to 1/4 for less heat
Optional for Serving
- chopped basil
- parsley
- fresh parmesan cheese
Instructions
Preparation
- In a large bowl, mix together all meatball ingredients with a large spoon or spatula until just combined. Avoid overmixing.
- Scoop a portion of the mixture (about 2 tablespoons) and roll it into a ball with your hands. Place it on a baking sheet lined with parchment paper. Repeat with remaining mixture until you have about 30–34 meatballs. Set aside.
- Grease a 4-quart or larger slow cooker with nonstick spray or a drizzle of olive oil.
- Add the onions, then pour one can of crushed tomatoes over the onions. Add the tomato paste and minced garlic, stirring gently to combine.
Cooking
- Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and swirl to coat. Sear the meatballs in batches (about 6–8 at a time) for about 1 minute on each side until browned. Transfer the browned meatballs into the slow cooker.
- Once all the meatballs are added, pour the remaining can of crushed tomatoes on top. Add crushed red pepper flakes and bay leaves.
- Cover and cook on low for 6–7 hours, or on high for about 4 hours if you need it done quicker.
- Remove and discard bay leaves before serving.
Serving
- Serve warm with sauce over pasta, in a sub roll, or on their own. You can top with chopped basil, parsley, or fresh parmesan cheese if desired.
Storing
- Store leftovers tightly covered in the refrigerator for up to 1 week. You can also freeze leftover meatballs for up to three months. Just thaw them overnight in the fridge before reheating.
