This is my family’s go-to recipe for crockpot turkey meatballs. They’re perfectly spiced, easy to prep, and super tender. I suggest giving the meatballs a quick pan sear before putting them in the slow cooker for extra flavour and moisture.
These meatballs are so versatile! You can serve them plain with a side salad and cheese breadsticks, make meatball sandwiches, or pair them with spaghetti. They’re a hearty, comforting dish that doesn’t take much work to get on the table. I usually go with ground turkey while you can use 2 pounds of ground beef.
pop these easy homemade turkey meatballs into the slow cooker with a generous portion of tomato sauce and let the crockpot do its magic! Let any leftover meatballs cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days. You can also freeze the cooked meatballs.
Place them in a single layer on a baking sheet to freeze initially, then transfer them to a freezer bag or container. They’ll keep for up to 3 months. To reheat, you can microwave them until warm or heat them on the stove in a saucepan over medium heat.
If frozen, let them thaw in the fridge overnight before reheating. Enjoy these easy, delicious, and versatile meatballs anytime!
Slow Cooker Turkey Meatballs Recipe
Equipment
- Large mixing bowl
- Slow Cooker
- Sharp Knife
Ingredients
For the Meatballs:
- 1 tbsp extra virgin Olive oil
- ½ White or yellow onion diced
- 1 tbsp minced Garlic
- 1 pound Lean ground turkey or lean ground beef if preferred
- ½ cup fresh Parsley chopped
- ¼ cup fresh Basil chopped
- 1 Egg
- 1 tsp Salt
- 1 tsp Pepper
For the Marinara Sauce:
- 28 ounces Canned crushed tomatoes
- 14½ ounces Canned diced tomatoes
- 1 tbsp minced Garlic
- 1 tbsp dried Parsley
- 1 tbsp dried Basil
- 1 tbsp dried Oregano
- 1 tsp Onion powder
- ½ tsp Salt
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add diced onions; cook until nearly translucent.
- Stir in minced garlic; cook briefly without burning.
- Remove from heat.
- In a large bowl, combine sautéed onions, garlic, ground turkey, parsley, basil, egg, salt, and pepper.
- Gently mix and form into 1½-inch meatballs (about 18-20 meatballs).
- Garnish with fresh parsley or basil if desired.
- Serve over noodles, spaghetti squash, zoodles, or vegetables.
- Enjoy as an appetizer or main dish!
Notes
- Fresh parsley and basil add vibrant flavor; chop them just before using for maximum freshness.
- Ground turkey is softer than beef; handle gently when forming meatballs to keep them intact.
- Mix meatball ingredients just until combined to prevent tough meatballs.
- Add garlic towards the end of sautéing onions to avoid burning and ensure a mild, sweet flavor.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 15g |
| Protein | 20g |
| Fat | 6g |
| Cholesterol | 65mg |
| Sodium | 908mg |
| Fiber | 3g |
| Sugar | 7g |
Can I Use a Different Type of Meat Instead of Turkey?
Yes, you can substitute lean ground turkey with lean ground beef, chicken, or even pork. Keep in mind that different meats may slightly alter the flavor and texture of the meatballs. Ground beef will make them firmer, while chicken might be softer, similar to turkey.
How Do I Prevent My Meatballs From Falling Apart in the Slow Cooker?
To keep your meatballs intact, ensure you mix the ingredients just enough to combine. Overmixing can make the meatballs dense and prone to falling apart. Also, placing them in a single layer in the slow cooker helps them cook evenly without breaking apart.
Can I Make These Meatballs Ahead of Time and Freeze Them?
Absolutely! You can prepare the meatballs and freeze them uncooked or cooked. To freeze uncooked meatballs, arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag.
Let cooked meatballs cool completely before freezing in an airtight container or bag. They can be stored for up to 3 months. To cook, add them directly to the slow cooker with the sauce and adjust the cooking time if needed.
