Description
These Slow Cooker Turkey Meatballs are juicy, flavorful, and incredibly easy to make. Lean turkey mixed with Parmesan, garlic, and herbs simmered slowly in a rich tomato sauce makes for a delicious, hands-off meal. Perfect for busy days or meal prepping!
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 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black 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 (optional, reduce to 1/4 for less heat)
- 2 bay leaves
- Optional: chopped basil, parsley, and/or fresh Parmesan cheese for serving
Instructions
- In a large bowl, combine the ground turkey, egg, panko breadcrumbs, Parmesan, garlic, dried oregano, basil, thyme, salt, and pepper. Mix gently with a large spoon or spatula, being careful not to overmix.
- Scoop about 2 tablespoons (30–35g) of the meatball mixture and roll into a ball with your hands. Place on a parchment-lined baking sheet. Repeat with the remaining mixture to form about 30–34 meatballs.
- Grease the bottom of a 4-quart or larger slow cooker with nonstick spray or olive oil. Add the chopped onions, one can of crushed tomatoes, tomato paste, and minced garlic. Stir gently to combine.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, sear the meatballs for about 1 minute on each side, until browned. Transfer browned meatballs to the slow cooker.
- Once all meatballs are browned and in the slow cooker, pour the remaining can of crushed tomatoes over the top. Add crushed red pepper flakes and bay leaves.
- Cover the slow cooker and cook on low for 6–7 hours (or on high for 4 hours).
- Remove the bay leaves before serving. Serve meatballs with sauce over pasta, in a sub roll, or enjoy them on their own. Garnish with fresh basil, parsley, or Parmesan cheese, if desired.
Notes
- Store cooked meatballs in the refrigerator for up to 1 week or freeze for up to 3 months.
- Brown the meatballs for extra flavor, but you can skip this step for a simpler version.
- Adjust the red pepper flakes for your preferred spice level.
- Prep Time: 20 minutes
- Cook Time: 6-7 hours (low) or 4 hours (high)