Are you craving a classic, comforting bowl of tender, juicy meatballs simmering in a rich, savory, and fragrant tomato sauce that tastes like it’s been simmering on the stove all day? This incredible Slow Cooker Turkey Meatball recipe is your secret to that unforgettable, homemade flavor, with all the wonderful, set-it-and-forget-it ease of your crockpot.
This isn’t just a recipe; it’s a guide to your new favorite weeknight meal. We’ll show you the simple secrets to creating impossibly tender and flavorful turkey meatballs from scratch, and how the magic of the slow cooker transforms a few simple ingredients into a rich, deeply flavorful sauce. Piled on top of spaghetti, tucked into a sub roll, or served all on their own, these are the perfect, soul-warming meatballs for any occasion.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Comfort Food, Made Easy
What makes this Slow Cooker Turkey Meatball recipe so spectacular is its incredible depth of flavor and its completely hands-off cooking method. The meatballs themselves are a perfect, juicy blend of lean ground turkey, Parmesan cheese, and classic Italian herbs. The secret to the most delicious result is a quick, crucial step of searing the meatballs before they go into the slow cooker. This one step builds a massive amount of savory flavor. After that, the slow cooker does all the work, gently simmering the meatballs until they are unbelievably tender and have absorbed all the delicious flavors of the rich tomato sauce.
| Metric | Time / Level |
| Total Time | 4-7 hours (depending on slow cooker setting) |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 (makes about 32 meatballs) |
The Essential Ingredients for the Best Meatballs
This recipe is built from two perfect, from-scratch components.
- The Tender Turkey Meatballs:
- Lean Ground Turkey: An excellent, healthy, and flavorful alternative to ground beef. It is recommended to use 93% lean ground turkey for the best balance of rich flavor and a tender, juicy texture.
- The Binders (Panko & Egg): The secret to a light and tender, not dense and tough, meatball. An egg adds richness and helps to bind the mixture, while panko breadcrumbs are a brilliant choice because their light, airy texture absorbs moisture and keeps the meatballs wonderfully tender.
- The Flavor: A classic, savory Italian-American flavor profile comes from freshly grated Parmesan cheese, minced fresh garlic, and a beautiful blend of dried herbs like oregano, basil, and thyme.
- The Rich Tomato Sauce:
- The Tomato Base: A simple, yet rich and flavorful sauce is made from high-quality canned crushed tomatoes and tomato paste.
- The Aromatics: A base of sweet onion and garlic, along with bay leaves and a pinch of crushed red pepper flakes, creates a deep, savory, and aromatic sauce as it simmers.
Step-by-Step to the Best Turkey Meatballs
This recipe is incredibly simple to prepare, and the slow cooker does most of the work for you! We’ve also included instructions for making this in an Instant Pot or on the stovetop.
Step 1: Make and Sear the Turkey Meatballs
Step 1: In a large bowl, combine all the meatball ingredients: the 2 pounds of ground turkey, the 1 large egg, the 2/3 cup of panko breadcrumbs, the 2 tablespoons of extra virgin olive oil, the 1/3 cup of grated Parmesan cheese, the 3 cloves of minced garlic, and all the dried herbs, salt, and pepper. Use a large spoon or your hands to mix everything together until it is just combined.
Pro Tip: The number one secret to a tender meatball is to not overmix the meat mixture.
Step 2: Using a small cookie scoop or a tablespoon, scoop portions of the mixture (about 2 tablespoons each) and roll them into uniform balls with your hands. You should have around 30 to 34 meatballs.
Step 3: Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Working in batches, sear the meatballs for about 1 minute on each side, until they are beautifully browned.
Crucial Pro Tip: Do not skip this searing step! This is the most important flavor-building step. The browning process creates the Maillard reaction, which develops a deep, savory crust and creates hundreds of new, complex flavor compounds in both the meatballs and the final sauce.
Method 1: The Slow Cooker (Low and Slow Perfection)
Step 1: Grease your 4-quart or larger slow cooker. Place the 3/4 cup of chopped sweet onion in the bottom of the slow cooker, then pour one of the 28-ounce cans of crushed tomatoes over the onions. Add the 6-ounce can of tomato paste and the 2 cloves of minced garlic, and stir gently to combine.
Step 2: Place the browned meatballs in the slow cooker. Pour the remaining can of crushed tomatoes over the top, and add the crushed red pepper flakes and the bay leaves.
Step 3: Cover the slow cooker and cook on the Low setting for 6-7 hours or on the High setting for about 4 hours.
Step 4: Before serving, remove and discard the two bay leaves.
Method 2: The Instant Pot (For a Faster Meal)
Use the “Sauté” function on your Instant Pot to complete the searing step (Step 3 from Part 1) directly in the pot. Remove the seared meatballs and set them aside.
Add the onions to the pot and sauté for a few minutes. Add the garlic and tomato paste and cook for one more minute. Pour in one can of the crushed tomatoes and use it to deglaze the bottom of the pot, scraping up all the delicious browned bits.
Turn off the “Sauté” function. Add the seared meatballs back to the pot, then pour the remaining can of crushed tomatoes on top and add the red pepper flakes and bay leaves.
Secure the lid and set the Instant Pot to pressure cook on high for 10 minutes. Allow the pressure to release naturally for 10 minutes before you perform a quick release of any remaining pressure.
Method 3: The Classic Stovetop
In a large Dutch oven or stockpot, complete the searing step (Step 3 from Part 1). Remove the seared meatballs and set them aside.
In the same pot, sauté the onions until soft. Add the garlic and tomato paste and cook for one more minute. Add both cans of crushed tomatoes, the red pepper flakes, and the bay leaves, and stir everything together.
Add the seared meatballs back to the pot. Bring the sauce to a boil, then reduce the heat to low, cover the pot, and let the meatballs and sauce simmer for at least 1 hour, stirring occasionally.
The Best Tender & Juicy Slow Cooker Turkey Meatballs
A classic and easy recipe for tender turkey meatballs cooked in a rich tomato sauce, all made in the slow cooker. The meatballs are a flavorful mixture of lean ground turkey, panko breadcrumbs, Parmesan cheese, and Italian herbs. For a deeper flavor and better texture, the meatballs are first seared in a skillet until browned before being placed in the slow cooker. They are then slow-cooked for several hours in a simple sauce of crushed tomatoes, onion, and garlic until they are incredibly tender.
- Prep Time: 25 minutes
- Cook Time: 4 hours (on high)
- Total Time: 4 hours 25 minutes
- Yield: 8-10 servings
- Category: Main Course
- Method: Slow Cooking, Searing
- Cuisine: Italian-American
Ingredients
- For the 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
- For the Sauce:
- 3/4 cup chopped sweet onion
- 2 (28-ounce) cans crushed tomatoes
- 1 (6-ounce) can tomato paste
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 bay leaves
- Optional for serving: chopped basil, parsley, and/or fresh parmesan cheese
Instructions
- In a large bowl, mix together all the meatball ingredients until just combined. Be careful not to overmix.
- Scoop and roll the mixture into balls about 2 tablespoons in size each. You should have around 30–34 meatballs.
- Grease a 4-quart or larger slow cooker. Place the chopped onions in the bottom, then pour 1 can of crushed tomatoes over them. Add the tomato paste and minced garlic, and stir gently.
- Heat a large skillet over medium-high heat with a tablespoon of olive oil. Working in batches, sear the meatballs for about 1 minute on each side, until browned.
- Place the browned meatballs in the slow cooker as they are finished.
- Once all meatballs are in the slow cooker, pour the remaining can of crushed tomatoes on top. Add the crushed red pepper flakes and bay leaves.
- Cover and cook on LOW for 6–7 hours or on HIGH for about 4 hours.
- Before serving, remove and discard the bay leaves.
- Serve the warm meatballs and sauce over pasta, in a sub roll, or on their own. Garnish with fresh herbs and parmesan cheese if desired.
Notes
- Searing the meatballs before placing them in the slow cooker is a key step that adds a great depth of flavor and helps them hold their shape.
- Avoid overmixing the meatball mixture to ensure the final meatballs are tender, not tough.
- Leftovers can be stored tightly covered in the refrigerator for up to 1 week.
How to Serve Your Turkey Meatballs
These delicious meatballs and sauce are incredibly versatile!
- Classic Spaghetti and Meatballs: Serve them over a large platter of your favorite cooked pasta, like spaghetti or rigatoni.
- The Ultimate Meatball Sub: Toast a hearty sub roll, pile it high with the hot meatballs and sauce, and top it with a slice of melted provolone or mozzarella cheese.
- A Hearty Main Course: Serve them over a bed of creamy, soft polenta or mashed potatoes.
- A Simple Appetizer: Serve them warm, straight from the slow cooker, with toothpicks for an easy and crowd-pleasing party appetizer.
Storage and Make-Ahead Tips
Meatballs and sauce are the perfect make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire dish a day or two in advance and store it in the refrigerator.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 1 week.
- Freezing: This recipe freezes beautifully! Let the meatballs and sauce cool completely, then portion them into freezer-safe containers or bags. They will keep in the freezer for up to 3 months. Thaw them overnight in the refrigerator before reheating.
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Creative Recipe Variations
- Use a Different Ground Meat: If you’re not a fan of ground turkey, this recipe is also absolutely fantastic with an equal amount of lean ground chicken, lean ground beef, or a classic mix of ground beef and pork.
- Make them Cheesy: For a delicious, gooey surprise, you can fold 1/2 cup of shredded mozzarella or provolone cheese into the meatball mixture before you roll and sear them.
- Add Some Hidden Veggies: For some extra flavor and nutrition, you can finely dice one large carrot and one stalk of celery and add them to the slow cooker along with the chopped onion.
Enjoy The Ultimate Comfort Food Meal!
You’ve just created a truly special dish that is a perfect harmony of hearty, healthy, and delicious flavors. These Slow Cooker Turkey Meatballs are a testament to the power of a simple, slow-cooked meal to bring comfort and joy. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, hearty meal!
Frequently Asked Questions (FAQs)
Q1: Do I absolutely have to sear the meatballs before I put them in the slow cooker?
While you can technically just drop the raw meatballs directly into the slow cooker, for the absolute best, most flavorful result, yes, it is a highly recommended, non-negotiable step. The process of searing the meatballs in a hot pan creates the Maillard reaction. This chemical reaction develops hundreds of new, complex, savory flavor compounds and creates a beautiful, deep brown crust that adds an incredible depth of flavor to both the meatballs and the final sauce.
Q2: What is the secret to a tender, not tough, meatball?
The number one secret to a tender meatball is to not overmix the meat mixture. You want to combine the ingredients only until they are just incorporated. Overworking the ground meat can result in a final meatball that is dense, tough, and rubbery. Using a panade of panko breadcrumbs and an egg, as this recipe does, is another key secret to a light and tender result.
Q3: Can I make these meatballs gluten-free?
Yes, it’s very easy to make this recipe gluten-free! Simply substitute the panko breadcrumbs with your favorite gluten-free panko or regular breadcrumbs. All the other ingredients in the recipe are naturally gluten-free.
Q4: Can I freeze the raw meatballs to cook later?
Yes! Meatballs are perfect for freezing. You can prepare and roll the raw meatballs and place them in a single layer on a parchment-lined baking sheet. Freeze them until they are solid. Then, you can transfer the frozen, raw meatballs to a freezer-safe, resealable bag. When you are ready to cook, you can sear them directly from frozen (adding a few extra minutes to the searing time) and then add them to your slow cooker.
Q5: Can I use fresh herbs instead of dried in the meatball mixture?
Of course! If you have fresh herbs on hand, they would be a fantastic and flavorful addition. The general rule of thumb is to use about three times the amount of fresh herbs as you would dried. For this recipe, you would want to use about 2 tablespoons each of fresh, chopped basil and oregano, and 1 tablespoon of fresh, chopped thyme.