This Slow Cooker Turkey Meatballs recipe is perfect for busy weeknights or cozy gatherings. Juicy, flavorful turkey meatballs simmer in a rich tomato sauce, all made effortlessly in your slow cooker. Packed with lean protein and customizable spices, this dish is healthy, delicious, and kid-friendly. Serve over pasta, zucchini noodles, or as a hearty appetizer!
Ingredients :
For the Meatballs:
1 lb ground turkey (93% lean)
1/2 cup breadcrumbs (panko or Italian)
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
2 tbsp fresh parsley, finely chopped (or 1 tsp dried)
For the Sauce:
1 (24 oz) jar marinara sauce (or homemade)
1/2 cup low-sodium chicken broth
1 tsp balsamic vinegar (optional, for depth)
1 bay leaf (optional)
Method :
Prepare the Meatballs: In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, oregano, basil, onion powder, salt, pepper, red pepper flakes (if using), and parsley. Mix gently with your hands or a fork until just combined—don’t overmix to keep the meatballs tender.
Roll the mixture into 1.5-inch balls to form the meatballs, which should yield 18–20 meatballs. Place them on a plate or tray.
Set Up the Slow Cooker: Pour half the marinara sauce and the chicken broth into the slow cooker. Stir in the balsamic vinegar and add the bay leaf, if using.
Add the Meatballs: Gently place the meatballs in the slow cooker, ensuring they’re evenly spaced. Pour the remaining marinara sauce over the top, covering the meatballs.
simmer: Cover and simmer until the meatballs are cooked through (internal temperature of 165°F/74°C), either on low for 6–7 hours or on high for 3–4 hours.
Serve: Discard the bay leaf (if used). Serve the meatballs over spaghetti, zucchini noodles, or in a hoagie roll for a meatball sub.