If you want a healthy dinner idea, a high-protein slow cooker recipe, or a meal-prep turkey meatball recipe that truly simplifies weeknights — these Slow Cooker Turkey Meatballs are exactly what you need.

They’re juicy, flavorful, freezer-friendly, kid-approved, and unbelievably easy. A quick sear locks in all the moisture, and the homemade marinara simmers into the most comforting sauce. The slow cooker does the heavy lifting while you get on with your day.

Whether you serve them with pasta, zucchini noodles, sandwich rolls, rice bowls, or on their own, this is a dinner you’ll find yourself making again and again.

Why This Recipe Works

These slow cooker turkey meatballs succeed because they check all the boxes home cooks search for:

Healthy turkey meatballs for dinner

Made with 93% lean turkey for tenderness without dryness.

Easy slow cooker comfort food

Quick prep — the crockpot does the rest.

Perfect for meal prep

They reheat beautifully and freeze well for fast weeknight meals.

Versatile serving options

Serve with pasta, brown rice, spaghetti squash, subs, or as a party appetizer.

Rich homemade marinara

A flavor-packed sauce simmered slowly for depth and aroma.

Ingredients You Need

For Juicy Crockpot Turkey Meatballs:

• 2 lbs ground turkey (93% lean)
• 1 large egg
• 2/3 cup panko breadcrumbs
• 2 tbsp olive oil
• 1/3 cup grated parmesan
• 3 cloves garlic, minced
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 tsp dried thyme
• 1 ½ tsp salt
• ¼ tsp black pepper

For Slow Cooker Marinara Sauce:

• ¾ cup chopped sweet onion
• 2 cans crushed tomatoes (28 oz each)
• 1 can tomato paste (6 oz)
• 2 cloves garlic, minced
• ½ tsp crushed red pepper flakes
• 2 bay leaves

Tools: Slow cooker, large skillet, bowl, spoon/spatula

How to Make Slow Cooker Turkey Meatballs

Before You Begin

Wash and dry all ingredients thoroughly. Prepare your slow cooker, skillet, utensils, and mixing bowls. Ingredient sizes, appliance performance, and moisture levels vary, so adjust timing as needed. Cooking results and prep times may vary depending on your kitchen setup.

Mix the Meatball Ingredients

1. In a large bowl, combine ground turkey, egg, breadcrumbs, parmesan, olive oil, garlic, dried herbs, salt, and pepper.
2. Mix gently until ingredients are just combined.
   • Visual cue: mixture should hold together without feeling dense.

2. Roll the Meatballs

3. Shape into 1.5–2 tablespoon portions.
4. Place them on a tray or plate.
   • Yield: about 30–34 meatballs depending on scoop size.

3. Sear the Meatballs

5. Heat a thin layer of olive oil in a skillet over medium heat.
6. Brown meatballs for about 1 minute per side until lightly golden.
7. Remove and set aside.
   • Note: Searing adds flavor and helps the meatballs hold their shape during slow cooking.

4. Build the Sauce in the Slow Cooker

8. Add the chopped onion, one can of crushed tomatoes, the tomato paste, and minced garlic.
9. Stir to combine and create a base layer.

5. Add Meatballs + Remaining Sauce

10. Place the browned meatballs gently into the sauce.
11. Pour in the second can of crushed tomatoes.
12. Add bay leaves and red pepper flakes if using.

• Visual cue: sauce should cover most of the meatballs.

6. Slow Cook

13. Cover and cook on LOW for 6–7 hours or HIGH for 4 hours.
14. Meatballs should be cooked through and tender.

• Visual cue: meatballs should be firm yet moist in the center.

7. Serve

15. Remove and discard bay leaves.
16. Serve warm with pasta, rice, zucchini noodles, or inside sub rolls.

SAFE STORAGE & FOOD SAFETY

Refrigeration

• Store leftovers in an airtight container for up to 4–5 days.

Freezing

• Freeze cooked meatballs with sauce for up to 3 months.

Reheating

• Reheat gently in a saucepan over low heat.
• Or microwave at 50% power, stirring occasionally.
• Add a splash of broth or sauce if needed to prevent drying.

Safety Note

Discard if texture, smell, or color seems off.

Why Searing Is Essential

Searing locks in moisture and prevents turkey meatballs from falling apart in the crockpot — a common issue when cooking lean protein in a slow cooker. It also adds a golden crust, elevating flavor and texture.

Serving Ideas

These healthy crockpot turkey meatballs pair perfectly with:

• Spaghetti or penne pasta
• Mashed potatoes
• Zucchini noodles (for low-carb turkey meatballs)
• Sub rolls with melted mozzarella
• Rice bowls
• Garlic bread + green salad

They also work great for meal prep lunches.

Common Mistakes to Avoid

• Using extra-lean turkey — leads to dryness
• Skipping the sear — causes crumbling in the sauce
• Overmixing — makes dense meatballs
• Adding meatballs cold — causes uneven cooking

FAQ

Q1: Can I make these turkey meatballs without searing?

Technically yes, but the meatballs may crumble. Searing adds flavor, seals moisture, and helps them hold their shape during long slow cooking.

Q2: Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works well, but choose 93% lean to avoid dryness. You may need 1–2 extra tablespoons of breadcrumbs because chicken is softer.

Q3: Can I skip the homemade marinara and use jarred sauce?

Yes. Use two 28-oz jars of marinara. This is a great shortcut for busy weeknights and still tastes amazing.

Q4: Are slow cooker turkey meatballs healthy?

Yes — they are high in protein, lower in fat than traditional beef meatballs, and cooked in a simple tomato-based sauce.”

Q5: Can I make these meatballs ahead of time?

Definitely. You can mix, roll, and sear them the day before. Store them refrigerated until ready to slow cook.

Q6: How do I keep turkey meatballs from drying out?

Use 93% lean turkey, add breadcrumbs + egg, and avoid overcooking. The slow cooker’s moist environment also helps keep them tender.

Q7: What sides go well with turkey meatballs?

Rice bowls, pasta, garlic bread, roasted vegetables, spaghetti squash, and even mashed potatoes all work beautifully.

Q8: Can I make these turkey meatballs spicy?

Yes. Add more crushed red pepper flakes, chili powder, or a splash of hot sauce to the marinara.

Q9: Can I cook them on the stovetop instead?

Yes. Simmer covered for 25–30 minutes on low heat until cooked through.

Q10: How many meatballs does this make?

About 30–34 medium meatballs, depending on your scoop size.

Conclusion

These Slow Cooker Turkey Meatballs are the kind of comforting, dependable dinner that works every time. With minimal prep, a handful of simple ingredients, and a slow cooker doing the heavy lifting, you get tender, flavorful turkey meatballs that taste like they simmered all day. They’re perfect for meal prep, family dinners, or easy weeknight meals when you want something nourishing without extra effort. Whether served over pasta, rice, zucchini noodles, or tucked inside a sub roll, this recipe fits countless occasions. Keep it in your rotation — it’s reliable, customizable, freezer-friendly, and always delicious.

Slow Cooker Turkey Meatballs – Recipe Card

Author: Isaac Blogger
Course: Dinner
Cuisine: Italian-American
Method: Slow Cooker
Servings: 30–34 meatballs
Calories: ~215 kcal (per 6–7 meatballs, estimate only)

Before You Begin

Wash and dry all produce and utensils. Prepare your skillet and slow cooker. Ingredient sizes, moisture levels, and appliance performance vary, so cooking results and times may differ slightly. Adjust heat or time as needed.

Ingredients

For the Turkey Meatballs

• 2 lbs (907 g) ground turkey (93% lean)
• 1 large egg
• 2/3 cup panko breadcrumbs
• 2 tbsp olive oil
• 1/3 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 tsp dried thyme
• 1 ½ tsp salt
• ¼ tsp black pepper

For the Marinara Sauce

• ¾ cup chopped sweet onion
• 2 cans (28 oz each) crushed tomatoes
• 1 can (6 oz) tomato paste
• 2 cloves garlic, minced
• ½ tsp crushed red pepper flakes (optional)
• 2 bay leaves

Instructions

Step 1 — Mix the Meatball Base

Combine ground turkey, egg, breadcrumbs, Parmesan, olive oil, garlic, oregano, basil, thyme, salt, and pepper.
Mix gently until ingredients are combined—avoid overmixing to help maintain a tender texture.

Step 2 — Shape the Meatballs

Roll the mixture into 1.5–2 tablespoon portions.
You should get 30–34 meatballs, depending on scoop size.

Step 3 — Sear the Meatballs

Heat a skillet with a light coating of oil over medium heat.
Brown the meatballs for about 1 minute per side, until lightly golden.
Remove and set aside.
(Searing adds flavor and helps the meatballs stay intact during slow cooking.)

Step 4 — Build the Sauce in the Slow Cooker

Add the chopped onion, one can of crushed tomatoes, tomato paste, and garlic to the slow cooker.
Stir to create an even base layer.

Step 5 — Add Meatballs + Remaining Sauce

Place browned meatballs gently into the sauce.
Pour the second can of crushed tomatoes on top.
Add bay leaves and red pepper flakes if using.
(Meatballs should be mostly covered by sauce.)

Step 6 — Slow Cook

Cover and cook on:

• LOW for 6–7 hours, or
• HIGH for 4 hours

Meatballs are done when they feel firm and cooked through.
(Appliance heat levels vary, so adjust as needed.)

Step 7 — Serve

Remove bay leaves before serving.
Serve warm with pasta, rice, zucchini noodles, or inside sub rolls.

Storage & Reheating

• Refrigerate: Up to 4–5 days in an airtight container.
• Freeze: Up to 3 months with sauce.
• Reheat:
  • Stovetop on low heat
  • Microwave at 50% power, stirring between intervals
  • Add a splash of broth or sauce if needed

Discard if smell, texture, or appearance seems off.

Nutrition (Approx. Per Serving of 6–7 Meatballs)

Calories: 215
Protein: 22 g
Fat: 9 g
Carbohydrates: 10 g
Fiber: 2 g
Sugar: 4 g
Sodium: 480 mg

Nutritional values are estimated and vary based on brands and portions.