Slow Cooker Turkey Meatballs with Marinara Sauce

Slow cooker turkey meatballs simmer in marinara for an easy, comforting dinner that’s perfect for pasta, sandwiches, or meal prep.

Prep Time15

Cook Time3

Course: Dinner Entree

Cuisine: American Italian

Servings: meatballs

Calories: 61kcal

In a large mixing bowl, combine ground turkey, panko breadcrumbs, onion, garlic powder, egg, grated Parmesan, chopped parsley, paprika,and salt. Mix everything gently with your hands or a spoon until evenly distributed.
Lightly wet your hands to prevent sticking, then shape the mixture into small, even-sized meatballs (about 1.5 inches in diameter). Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer, leaving some space between them. Brown on all sides for about 4 to 6 minutes, turning gently to get a golden crust. They don’t need to be fully cooked inside at this stage.
In a separate bowl, combine crushed tomatoes, and dried basil. Also season with a pinch of salt and pepper to taste
Pour the tomato sauce into the crockpot and place the browned meatballs on top. Stir everything gently to combine, сover the crockpot with the lid and cook on high heat for 3 hours or on low for 4–6 hours. Serve warm and garnish with parsley and extra parmesan if desired.

Over mixing can make the meatballs tough. The texture should be soft and moist.

While meatballs are cooking in the slow cooker, avoid opening the lid to maintain even heat.

Once the meatballs are cooked, they can be turned off from the heat to rest. The sauce will thicken slightly as it cools.

Serve the meatballs warm with spaghetti, with mashed potatoes, rice or on rolls for meatball sandwiches .

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.