Description

Craving a comforting, Italian-inspired meal that’s hands-off yet bursting with flavor? What if you could whip up tender turkey meatballs in a rich, homemade marinara sauce with just 35 minutes of prep, then let your slow cooker do the rest? Slow Cooker Turkey Meatballs is your answer—a versatile, crowd-pleasing dish with a 5-star rating from 8 reviews, perfect for family dinners, meal prep, or cozy gatherings

Ingredients

Here’s the lineup for 30-34 meatballs (6-8 servings). Each ingredient plays a key role, with swaps for flexibility.

Meatballs

93% lean ground turkey (2 pounds, 907g): Lean protein for tender, lighter meatballs. Sub: Ground chicken or 90% lean ground beef; avoid very lean meat to prevent dryness.
Large egg (1): Binds the meatballs for structure. Sub: Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for egg-free.
Panko breadcrumbs (2/3 cup, 40g): Add light, airy texture. Sub: Gluten-free panko or crushed rice cereal.
Extra-virgin olive oil (2 tablespoons, plus more for searing): Enhances flavor and helps bind. Sub: Avocado oil or vegetable oil.
Parmesan cheese (1/3 cup, freshly grated): Adds nutty, savory depth. Sub: Pecorino Romano or nutritional yeast for dairy-free.
Garlic (3 cloves, minced): Brings bold, aromatic flavor. Sub: 1 teaspoon garlic powder.
Dried oregano (2 teaspoons): Adds earthy Italian flavor. Sub: Italian seasoning or fresh oregano (2 tablespoons).
Dried basil (2 teaspoons): Provides herby sweetness. Sub: Fresh basil (2 tablespoons, chopped).
Dried thyme (1 teaspoon): Adds subtle warmth. Sub: Dried rosemary or omit.
Salt (1 1/2 teaspoons): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
Black pepper (1/4 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.

Sauce

Sweet onion (3/4 cup, chopped): Adds subtle sweetness to the sauce. Sub: Yellow onion or shallots.
Crushed tomatoes (two 28-ounce cans, 794g each): Form the rich, tangy base. Sub: Diced tomatoes (blended) or fire-roasted tomatoes.
Tomato paste (6-ounce can, 170g): Thickens and intensifies the sauce. Sub: 1/4 cup tomato sauce (slightly thinner result).
Garlic (2 cloves, minced): Enhances sauce flavor. Sub: 3/4 teaspoon garlic powder.
Crushed red pepper flakes (1/2 teaspoon): Adds a gentle kick. Sub: 1/4 teaspoon for less heat or omit.
Bay leaves (2): Infuse earthy depth. Sub: Omit if unavailable.
Optional toppings: Chopped basil, parsley, or fresh parmesan for freshness and flair. Sub: Chives or nutritional yeast.

These ingredients are pantry-friendly, and the mix of lean protein, nutrient-rich tomatoes, and herbs makes this a wholesome, flavorful meal.

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Instructions

Ready to start? You’ll need a large skillet, a 4-quart or larger slow cooker, a baking sheet, a large bowl, and a spatula. These steps are simple, with tips for success.

Mix the meatballs: In a large bowl, combine 2 pounds ground turkey, 1 egg, 2/3 cup panko, 2 tablespoons olive oil, 1/3 cup grated parmesan, 3 minced garlic cloves, 2 teaspoons oregano, 2 teaspoons basil, 1 teaspoon thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Mix with a spoon or spatula until just combined—don’t overmix. Tip: Overmixing makes meatballs tough; mix until ingredients just hold together.
Form meatballs: Scoop 2 tablespoons (30-35g) of the mixture and roll into a ball with your hands. Place on a parchment-lined baking sheet or plate. Repeat to make 30-34 meatballs. Tip: Wet hands slightly to prevent sticking; keep meatballs uniform for even cooking.
Prep the slow cooker: Grease a 4-quart or larger slow cooker with nonstick spray or a drizzle of olive oil. Add 3/4 cup chopped sweet onion and one 28-ounce can crushed tomatoes. Stir in 6 ounces tomato paste and 2 minced garlic cloves until combined. Tip: Spread onions evenly for consistent flavor.
Sear the meatballs: Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Working in batches (6-8 meatballs at a time), sear meatballs for 1 minute per side until browned. Transfer to the slow cooker. Tip: Don’t overcrowd the skillet to ensure a golden crust.
Cook the meatballs: Once all meatballs are seared and in the slow cooker, pour the second 28-ounce can of crushed tomatoes over them. Add 1/2 teaspoon crushed red pepper flakes (or 1/4 teaspoon for less heat) and 2 bay leaves. Cover and cook on low for 6-7 hours or high for 4 hours. Tip: Check doneness at the minimum time; meatballs should be 165°F internally.
Serve: Remove and discard bay leaves. Serve meatballs and sauce over pasta, in sub rolls, or on their own. Top with optional chopped basil, parsley, or parmesan. Tip: Stir gently before serving to coat meatballs in sauce.