There’s something so comforting about a dish that simmers all day, filling your home with cozy aromas and rewarding you with tender, flavorful bites. That’s exactly why I love this Slow Cooker Turkey Meatballs in Rich Tomato Sauce Recipe—it’s an effortless way to enjoy juicy, herby meatballs nestled in a luscious tomato sauce without standing over the stove for hours. Whether you’re meal prepping for the week or looking for a hands-off dinner solution, this recipe delivers on both taste and convenience.
When I first tried this slow cooker turkey meatballs recipe, I was blown away by how the sauce and meatballs melded together, making each bite so incredibly moist and flavorful. You’ll find that using lean ground turkey keeps it light but still satisfying, and the herbs add a little Italian flair that my whole family goes crazy for. Plus, it’s perfect for busy weeknights or lazy weekends when you want something warm and hearty waiting for you.
Why You’ll Love This Recipe
- Effortless Slow Cooking: Just prep your meatballs and sauce, then let the slow cooker do its magic while you go about your day.
- Healthy and Lean: Made with 93% lean ground turkey, it’s a lighter twist on classic meatballs without sacrificing flavor.
- Flavorful & Tender: The rich tomato sauce and herbs infuse the meatballs with incredible taste and moistness you’ll adore.
- Family Friendly: This recipe is a winner with kids and adults alike—perfect comfort food that feels special but is totally approachable.
Ingredients You’ll Need
The ingredients for this Slow Cooker Turkey Meatballs in Rich Tomato Sauce Recipe are pretty straightforward, but each plays a crucial role in flavor and texture. I always recommend using fresh garlic and quality canned tomatoes to make your sauce shine, plus good breadcrumbs that help keep the meatballs tender.
- Ground turkey: Look for 93% lean to keep meatballs juicy but not greasy.
- Egg: Acts as a binder so your meatballs hold together beautifully.
- Panko breadcrumbs: These give the meatballs a light texture; avoid using overly processed crumbs.
- Extra virgin olive oil: Adds a rich, fruity touch and helps with sautéing and searing.
- Parmesan cheese: Freshly grated is best for a salty, savory bump in flavor.
- Garlic (minced): Use fresh cloves for a more vibrant taste.
- Dried oregano, basil, thyme: Classic Italian herbs that bring depth to the meatballs.
- Salt and pepper: Essential for seasoning and balancing all the flavors.
- Sweet onion: Adds natural sweetness to the sauce base.
- Canned crushed tomatoes: Two cans create that rich, textured tomato sauce we all crave.
- Tomato paste: For extra tomato punch and thickness in the sauce.
- Crushed red pepper flakes: A little heat perks up the sauce—adjust to your family’s spice level.
- Bay leaves: For subtle earthy depth while cooking, removed before serving.
- Optional garnishes: Fresh basil, parsley, or parmesan cheese elevate the final presentation and flavor.
Variations
I love making this Slow Cooker Turkey Meatballs in Rich Tomato Sauce Recipe my own by tweaking herbs or adding extras, so feel free to experiment. You can easily adapt it to your taste or dietary preferences without losing that comforting essence.
- Ground Meat Swap: I’ve tried this with ground chicken or turkey-beef blends for a different texture and flavor; all work beautifully in the slow cooker.
- Heat Level Adjustment: If you prefer less spice, reduce the crushed red pepper flakes to a pinch—my kids love it mild with just a hint of warmth.
- Add Veggies: Stir in finely chopped bell peppers or mushrooms into the sauce for an extra nutrient boost and earthy flavor.
- Gluten-Free Option: Swap panko breadcrumbs for gluten-free crumbs or oats to keep it safe yet tasty.
How to Make Slow Cooker Turkey Meatballs in Rich Tomato Sauce Recipe
Step 1: Mix the Meatball Ingredients with Care
Start by combining your ground turkey, egg, panko breadcrumbs, olive oil, parmesan, minced garlic, and herbs in a large bowl. I like to use a big spoon or spatula and gently fold everything together until just combined—overmixing here can make the meatballs tough, so take it easy. This is where those herbs and cheese really start building layers of flavour.
Step 2: Shape Your Meatballs
Grab about 2 tablespoons of the mixture for each meatball and roll them between your palms to form smooth, round balls. I find it helpful to keep a plate or baking sheet lined with parchment paper nearby to collect them as I go. You should get around 30-34 meatballs, which is plenty for a family dinner or leftovers.
Step 3: Prepare the Sauce in the Slow Cooker
Grease your slow cooker lightly to prevent sticking, then lay down the chopped sweet onions. Pour in one can of crushed tomatoes, add the tomato paste and minced garlic, and stir gently to blend it all. This base is where your sauce starts developing those deep, comforting tomato flavors.
Step 4: Brown the Meatballs Before Adding to the Slow Cooker
Heat a large skillet with a tablespoon of olive oil over medium-high heat. In batches, sear your meatballs for about a minute on each side until they develop a nice golden crust—this step locks in moisture and amps up the flavor. Transfer the browned meatballs carefully into the slow cooker on top of the sauce base.
Step 5: Finish Adding Sauce and Cook Low and Slow
Once all your meatballs are nestled in the slow cooker, pour in the remaining crushed tomato can over the top. Sprinkle in crushed red pepper flakes and add the bay leaves for that subtle herbal aroma. Cover and set your slow cooker to low for 6 to 7 hours (or high for about 4 hours if you’re in a rush). Removing the bay leaves before serving is key since you don’t eat those!
Step 6: Serve and Enjoy
Serve these melt-in-your-mouth turkey meatballs ladled with rich tomato sauce on top of your favorite pasta, stuffed into warm sub rolls, or simply enjoy them solo. I love to sprinkle fresh basil, parsley, and a bit of parmesan cheese on top right before serving—it makes the dish feel extra special and fresh.
Pro Tips for Making Slow Cooker Turkey Meatballs in Rich Tomato Sauce Recipe
- Don’t Skip the Browning: Even just a quick sear seals in juices and adds beautiful texture that slow cooking alone can’t create.
- Use a Light Hand Mixing: Overworking the turkey mixture can make meatballs dense, so combine just until ingredients come together.
- Adjust Sauce Thickness: If you like a thicker sauce, uncover the slow cooker for the last 30 minutes to reduce or add a little tomato paste before cooking.
- Avoid Overcrowding: Give meatballs space when searing so they brown properly and don’t steam.
How to Serve Slow Cooker Turkey Meatballs in Rich Tomato Sauce Recipe
Garnishes
I personally love topping these meatballs with a sprinkle of freshly chopped basil and parsley—the herbs bring a bright freshness that balances the rich tomato sauce. A shower of freshly grated parmesan cheese right before serving is my go-to because it melts slightly into the warm sauce, making every bite even more indulgent.
Side Dishes
For sides, I often serve this with simple spaghetti or a creamy polenta which soaks up the sauce beautifully. Garlic bread is a must-have in my house—it’s perfect for scooping up every last bit. On lighter days, a crisp green salad dressed with lemon and olive oil complements the meal wonderfully.
Creative Ways to Present
For special occasions, I like to turn this dish into a meatball sub bar—everyone can pile their meatballs and sauce into toasted rolls, add cheeses, pickles, and slide on their favorite condiments. Another fun idea is to serve meatballs over creamy risotto or layered in a baked pasta casserole for cozy family dinners or holiday gatherings.
Make Ahead and Storage
Storing Leftovers
After dinner, I store leftovers in airtight containers in the refrigerator—they last up to a week, making them perfect for quick lunches or easy dinners later in the week. The flavors actually deepen overnight, so I find leftovers taste even better the next day!
Freezing
I’ve frozen both cooked and uncooked meatballs separate from the sauce before, and both methods work well. For the best texture, I recommend cooking the meatballs and sauce fully, then freezing them together in meal-sized portions. Just thaw overnight in the fridge and reheat gently.
Reheating
To reheat, microwave in short bursts stirring gently between intervals or warm on the stove over low heat to avoid drying out the meatballs. Add a splash of water or broth to the sauce if it seems a bit thick after refrigeration—this keeps everything moist and saucy.
FAQs
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Can I use ground chicken instead of turkey for this recipe?
Absolutely! Ground chicken works similarly to ground turkey and will yield tender meatballs. Just make sure to use a lean but not too dry blend and handle the mixture gently to keep meatballs juicy.
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Do I have to brown the meatballs first?
Browning isn’t mandatory, but I highly recommend it. Searing seals in moisture and adds a delicious caramelized flavor and color that slow cooking alone can’t achieve.
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Can I make this recipe spicy?
Yes! You can increase the crushed red pepper flakes to add heat or stir in some chopped jalapeños or a dash of hot sauce to the tomato sauce for a spicier kick.
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How do I prevent meatballs from falling apart in the slow cooker?
Using a binder like egg and breadcrumbs helps, and handling the mixture gently when forming meatballs is key. Browning before adding them to the sauce also helps keep them intact during slow cooking.
Final Thoughts
I honestly can’t recommend this Slow Cooker Turkey Meatballs in Rich Tomato Sauce Recipe enough—it’s the kind of meal that feels like a warm hug after a busy day. I love how hands-off it is yet how deeply satisfying the results are, and I think you’ll appreciate the balance of flavor, ease, and wholesome ingredients. Give it a try, and I promise it’ll become a favorite go-to in your kitchen, just like it has in mine.
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Slow Cooker Turkey Meatballs in Rich Tomato Sauce Recipe
- Prep Time: 35 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 35 minutes
- Yield: 30-34 meatballs
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
These Slow Cooker Turkey Meatballs are a delicious and hearty meal option featuring lean ground turkey simmered in a rich, flavorful tomato sauce. Perfectly seasoned and browned before slow cooking, these meatballs are tender and infused with herbs like oregano, basil, and thyme. Ideal for serving over pasta, in sandwiches, or on their own, they make an easy, comforting dish with minimal hands-on cooking time.
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 cans 28-ounce (794g each) crushed tomatoes
- 1 can 6-ounce (170g) tomato paste
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (reduce to 1/4 teaspoon for less heat)
- 2 bay leaves
- Optional for serving: chopped basil, parsley, and/or fresh parmesan cheese
Instructions
- Mix Meatball Ingredients. In a large bowl, combine the ground turkey, egg, panko breadcrumbs, 2 tablespoons olive oil, freshly grated parmesan cheese, minced garlic, dried oregano, dried basil, dried thyme, salt, and freshly ground pepper. Mix gently with a large spoon or spatula until just combined, being careful not to overmix to keep the meatballs tender.
- Form Meatballs. Scoop a portion of the mixture about 2 tablespoons (30–35g) in size and roll into a ball with your hands. Place each meatball on a baking sheet or large plate lined with parchment paper. Repeat until you have approximately 30–34 meatballs. Set aside.
- Prepare Slow Cooker Sauce. Lightly 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. Pour one can of crushed tomatoes over the onions. Add tomato paste and minced garlic, then stir gently to combine.
- Sear Meatballs. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil, swirling to coat. In batches of 6–8 meatballs (or as many as fit comfortably), sear the meatballs for about 1 minute per side until browned but not cooked through. Transfer seared meatballs to the slow cooker atop the tomato sauce.
- Add Remaining Ingredients to Slow Cooker. After adding all the browned meatballs, pour the remaining can of crushed tomatoes on top. Stir in crushed red pepper flakes and add bay leaves into the sauce and meatballs.
- Slow Cook Meatballs. Cover the slow cooker with its lid and cook on low for 6–7 hours. Alternatively, cook on high for about 4 hours if short on time. Once cooking is complete, remove and discard the bay leaves.
- Serve and Store. Serve the meatballs warm with the rich tomato sauce over pasta, in a sub roll, or on their own. Garnish with optional chopped basil, parsley, and fresh parmesan cheese if desired. Store any leftovers tightly covered in the refrigerator for up to 1 week.
Notes
- Avoid overmixing the meatball mixture to keep the meatballs tender and juicy.
- Searing the meatballs before slow cooking adds flavor and helps them hold together better.
- Adjust crushed red pepper flakes to control the spice level.
- You can serve these meatballs over pasta, in sandwiches, or enjoy them solo.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Use a 4-quart or larger slow cooker to accommodate all meatballs and sauce comfortably.
Nutrition
- Serving Size: 3 meatballs with sauce
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 65 mg
