After a long, busy day, the last thing you want to do is stand over a hot stove. That’s where these slow cooker turkey meatballs come in. They’re a true weeknight wonder, turning a handful of simple ingredients into a rich, saucy, and comforting meal with almost no effort.

Why You’ll Love Slow Cooker Turkey Meatballs

These meatballs are a home run for a few reasons. They’re incredibly tender and juicy, thanks to the low and slow cooking process. They are perfect for feeding a crowd, whether you’re having friends over or just meal prepping for the week. Plus, they can be a lightened-up alternative to beef meatballs without sacrificing any of the great taste. They are a dish that everyone will be happy to see on the table.

What It Tastes Like

The texture of these meatballs is what you’ll notice first—they are soft and so tender they practically melt in your mouth. The flavor is a beautiful balance of savory turkey, a hint of garlic and herbs, all soaked up by a rich, deeply flavored tomato sauce. The slow cooking brings out a sweetness in the tomatoes and makes the spices taste even more robust. It’s a taste that feels both familiar and special.

Ingredients You’ll Need

• Ground turkey: I like to use 93% lean ground turkey. It has enough fat to keep the meatballs moist without being greasy. You can use a leaner blend, but you might want to add a little extra olive oil to the mix.
• Panko breadcrumbs: These are a key binder that keeps the meatballs light and airy. Panko soaks up moisture without making the meatballs dense or heavy.
• Grated Parmesan cheese: This adds a salty, nutty flavor and acts as another binder. Use real Parmesan cheese for the best results.
• Egg: This is the glue that holds everything together. Use a large egg, lightly beaten, to help the meatball mixture stay intact.
• Onion and garlic: Finely minced onion and garlic create the aromatic base. I prefer fresh for the best flavor, but you can use powder in a pinch.
• Dried herbs: A mix of dried oregano, basil, and a little parsley gives the meatballs that classic Italian flavor.
• Salt and black pepper: You can’t have great flavor without these. Don’t be shy, but remember you can always add more salt later.
• Crushed tomatoes: One large can of crushed tomatoes is the base for our simple sauce. Choose a brand you love, as its flavor will shine through.
• Tomato paste: Just a little bit of tomato paste makes the sauce thicker and richer. It adds a deep, concentrated tomato flavor.

Step-by-Step Instructions

1. Prepare your meatball mixture. In a large bowl, combine the ground turkey, panko breadcrumbs, grated Parmesan cheese, egg, minced onion, minced garlic, and all your dried herbs. You can use your hands, a fork, or a spatula. Be careful not to overmix! This is a simple but crucial step. Overmixing can make the meatballs tough and dense, so stop as soon as everything is just combined.
2. Form the meatballs. Take about a tablespoon of the mixture and gently roll it into a ball between your palms. The meatballs should be about 1 to 1.5 inches in size. They don’t have to be perfect little spheres, so don’t stress. Just make them roughly the same size so they cook evenly.
3. Prepare the slow cooker. Pour the crushed tomatoes and the tomato paste into the bottom of your slow cooker. Stir them together until the tomato paste is dissolved. This creates a cushion for the meatballs to rest on and keeps them from sticking to the bottom.
4. Add the meatballs to the slow cooker. Gently place the meatballs in a single layer on top of the sauce. It’s okay if they touch or are not fully submerged. They will settle into the sauce as they cook.
5. Cook on low. Put the lid on your slow cooker and set it to low. Let the meatballs cook for 4 to 6 hours. You can even let them go for up to 8 hours. The longer they cook, the more the flavors will develop and the more tender the meatballs will be.
6. Serve. Once the meatballs are cooked through and tender, give the sauce a final stir. Taste it and add a little more salt and pepper if you think it needs it. Serve them hot right out of the slow cooker.

Variations, Additions, And Substitutions

For a spicy kick, add a pinch of red pepper flakes to the sauce. You can also add some diced bell peppers or mushrooms for extra vegetables. If you don’t have Panko, you can use regular breadcrumbs. You can also try ground chicken or a mix of ground beef and turkey instead of just turkey.

Tips for Success

• Don’t overmix: This is the number one rule for tender meatballs. Mix until the ingredients are just combined.
• Don’t be afraid to add fat: Ground turkey is lean. Adding a little olive oil to the mix can help with moisture.
• Use a store-bought sauce: This recipe is super flexible. Use a jar of your favorite store-bought marinara sauce to make it even easier.
• Season in layers: Don’t forget to season both the meatballs and the sauce. This builds a deeper, more complex flavor.

What to Serve With Slow Cooker Turkey Meatballs

The classic pairing is, of course, a big pile of spaghetti or your favorite pasta. Serve with a side of garlic bread for dipping into the extra sauce. You can also turn them into meatball subs on toasted hoagie rolls with some melted provolone cheese. For a lighter meal, serve them over zucchini noodles or a bed of fresh spinach.

Storage And Reheating

Leftovers will last in an airtight container in the fridge for 3 to 4 days. They are great for packing a lunch! The meatballs and sauce freeze beautifully, too. Just put them in a freezer-safe container for up to 3 months. To reheat, you can use the microwave or warm them gently on the stove.

Frequently Asked Questions

Can you put raw meatballs in the slow cooker?

Yes, you can. The slow cooking process will cook the meatballs. It’s a great way to save a step and still get very tender meatballs.

Why are my meatballs falling apart in the slow cooker?

Meatballs usually fall apart if they don’t have enough binder. Make sure you use the egg and breadcrumbs. Also, try not to over-stir them while they are cooking.

Do you have to brown meatballs before putting them in the slow cooker?

You don’t have to brown them first. Putting them in raw is an easy and fuss-free method. However, browning them can add a nice outer crust and a little extra flavor. It’s up to you.