Description
These Slow Cooker Turkey Meatballs are a delicious, hearty, and healthy meal option featuring lean ground turkey seasoned with Italian herbs and Parmesan cheese, simmered slowly in a rich homemade tomato sauce. Perfect for a comforting family dinner, these meatballs are tender, flavorful, and easy to prepare with minimal hands-on cooking.
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 (28-ounce / 794g each) cans crushed tomatoes
- 1 (6-ounce / 170g) can 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, olive oil, parmesan cheese, minced garlic, dried oregano, dried basil, dried thyme, salt, and pepper. Gently mix until all ingredients are just combined, being careful not to overmix to keep meatballs tender.
- Form Meatballs: Using a spoon or your hands, scoop about 2 tablespoons (30–35g) of the mixture per meatball and roll into balls. Place each meatball on a baking sheet lined with parchment paper. You should have approximately 30 to 34 meatballs. Set aside.
- Prepare Slow Cooker Sauce: Grease a 4-quart or larger slow cooker with nonstick spray or a drizzle of olive oil. Add chopped sweet onions to the slow cooker, then pour one can of crushed tomatoes over the onions. Add tomato paste and minced garlic, stirring gently to combine.
- Sear Meatballs: Heat a large skillet over medium-high heat and add one tablespoon of olive oil, swirling to coat the pan. Working in batches, sear the meatballs in the hot pan for about one minute on each side until nicely browned. Avoid overcrowding the pan. Transfer the browned meatballs to the slow cooker.
- Combine in Slow Cooker: After all meatballs are browned and in the slow cooker, pour the remaining can of crushed tomatoes on top. Add crushed red pepper flakes and bay leaves to the slow cooker.
- Slow Cook: Cover the slow cooker with its lid and cook on low for 6–7 hours, or on high for about 4 hours if preferred. This slow cooking process deeply infuses the meatballs with the tomato sauce flavors.
- Finish and Serve: Remove and discard the bay leaves. Serve the warm meatballs and sauce over your favorite pasta, inside a sub roll, or on their own. Garnish with chopped basil, parsley, or freshly grated parmesan cheese as desired.
- Store Leftovers: Refrigerate leftovers in a tightly covered container for up to one week.
Notes
- For best texture, avoid overmixing the meatball mixture to keep them tender.
- Searing the meatballs before slow cooking improves flavor and helps them hold together.
- You can adjust the crushed red pepper flakes according to your preferred spice level.
- These meatballs freeze well – freeze cooked meatballs in sauce for up to 3 months.
- Serve with spaghetti, zucchini noodles, or crusty bread for a complete meal.
Nutrition
- Serving Size: 3 meatballs with sauce (approx. 150g)
- Calories: 180
- Sugar: 5g
- Sodium: 460mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
