Description
These Slow Cooker Turkey Meatballs are tender, flavorful, and perfect for an easy, hands-off meal. Made with lean ground turkey and a blend of herbs, they’re seared for a delicious crust before simmering all day in a rich tomato sauce. Serve over pasta, in a sub roll, or on their own for a comforting and healthy dinner.
Ingredients
Meatballs
- 2 lbs. (907g) 93% lean ground turkey
- 1 large egg
- 2/3 cup (40g) panko breadcrumbs
- 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
- 3/4 cup chopped sweet onion
- 2 Tablespoons extra virgin olive oil, plus more for the pan
Tomato Sauce
- 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 Garnishes
- Chopped basil
- Chopped parsley
- Fresh parmesan cheese
Instructions
- Mix Meatball Ingredients: In a large bowl, combine the ground turkey, egg, panko breadcrumbs, parmesan cheese, minced garlic, dried oregano, dried basil, dried thyme, salt, pepper, and chopped sweet onion. Gently mix with a spoon or spatula until just combined, being careful not to overmix to keep the meatballs tender.
- Form Meatballs: Using about 2 tablespoons (30–35g) of the mixture, roll into balls with your hands. Place the formed meatballs on a parchment-lined baking sheet or large plate. You should end up with approximately 30 to 34 meatballs. Set them aside.
- Prepare Slow Cooker Base: Grease a 4-quart or larger slow cooker with nonstick spray or a drizzle of olive oil. Place the chopped onions in the slow cooker, then pour one can of crushed tomatoes over the onions. Add the tomato paste and the 2 minced garlic cloves, stirring gently to combine.
- Sear Meatballs: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil, swirling to coat. Working in batches, brown the meatballs by searing them about 1 minute per side until they develop a golden crust. Transfer the browned meatballs to the slow cooker once seared.
- Assemble and Cook: After all meatballs are seared and in the slow cooker, pour the remaining can of crushed tomatoes over them. Add crushed red pepper flakes and bay leaves. Cover the slow cooker with its lid and cook on low for 6 to 7 hours, or on high for about 4 hours, until the meatballs are cooked through and tender. Remove and discard bay leaves before serving.
- Serve: Enjoy the meatballs warm with their sauce over your favorite pasta, in a sub roll, or simply on their own. Garnish with chopped basil, parsley, or fresh parmesan cheese if desired.
- Store Leftovers: Keep any leftovers covered tightly in the refrigerator for up to 1 week.
Notes
- Do not overmix the meatball mixture to keep them tender and juicy.
- Seared meatballs add extra flavor and texture but can be skipped for a truly hands-off recipe if pressed for time.
- Adjust crushed red pepper flakes to control heat level.
- Ensure slow cooker is large enough to hold all meatballs and sauce without crowding.
- This recipe freezes well—store cooled meatballs and sauce in airtight containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 6 hours 15 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
