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Juicy slow cooker turkey meatballs cooked in tomato sauce and served warm with pasta
Isaac blogger

Slow Cooker Turkey Meatballs

Tender, juicy slow cooker turkey meatballs simmered in a rich homemade marinara sauce. This easy, high-protein recipe is perfect for meal prep, family dinners, and busy weeknights.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 34
Course: Dinner / Main Course
Cuisine: Italian-American
Calories:
Ingredients Method Notes

Ingredients
  

  • Turkey Meatballs
  • 2 lbs ground turkey (93% lean)
  • 1 large egg
  • ⅔ cup panko breadcrumbs
  • 3 tablespoons olive oil, divided
  • ⅓ cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1½ teaspoons salt
  • ¼ teaspoon black pepper
  • 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 teaspoon crushed red pepper flakes (optional)
  • 2 bay leaves

Method
 

  1. Before You Begin
  2. Prepare your slow cooker and ingredients as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. In a large bowl, gently mix ground turkey, egg, breadcrumbs, Parmesan, 2 tablespoons olive oil, garlic, oregano, basil, thyme, salt, and pepper until just combined.
  4. Roll the mixture into 1½–2 tablespoon portions to form meatballs.
  5. Heat the remaining olive oil in a skillet over medium heat. Brown the meatballs briefly on all sides until lightly golden, then remove from heat.
  6. In the slow cooker, add chopped onion, one can of crushed tomatoes, tomato paste, and garlic. Stir to combine.
  7. Place the meatballs into the sauce. Pour the remaining crushed tomatoes over the top and add bay leaves and red pepper flakes if using.
  8. Cook on LOW for 6–7 hours or HIGH for about 4 hours, until the meatballs are fully cooked, firm yet tender, and reach an internal temperature of 165°F (74°C).
  9. Remove bay leaves and serve warm with your favorite sides.

Notes

  • Sear meatballs about 1 minute per side until lightly golden.
  • Cook on LOW 6–7 hours or HIGH about 4 hours until meatballs reach 165°F (74°C) internally.
  • Sauce thickness may vary depending on slow cooker heat.
  • Ensure meatballs are fully cooked and heated through before serving.
  • Refrigerate leftovers within 2 hours and store in an airtight container up to 4–5 days.
    • Freeze cooked meatballs and sauce up to 3 months.
  • Reheat gently until hot throughout; do not reheat more than once.
  • Discard if food develops unusual odor, texture, or appearance.