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

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 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

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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