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.

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.

Author: Grace
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.

Find it online: https://www.eatswithsoul.com/slow-cooker-turkey-meatballs/