Pop these easy homemade turkey meatballs into the slow cooker with a generous portion of tomato sauce and let the crockpot do it’s thing! The result is tender and juicy meatballs that are perfect for pairing with pasta.

overhead shot of meatballs in two bowls and a serving platter with spaghetti

As a busy home cook, I LOVE a slow cooker meal. Minimal prep work, BOMB dinner, tons of leftovers. It’s an absolute weeknight necessity and I rely on mine all the time. These Slow Cooker Turkey Meatballs have become an often-requested comfort food in our house. Kids and adults love them, they’re easy as can be…why say no?! They’re also amazing to throw onto a meatball sub!

I’ve also made these using ground chicken and they work great! You’re in charge, feel free to use what you love or a combination of two different meats!

overhead ingredient shot of ground turkey, an egg, parsley, garlic, onion and parmesan cheese

Watch how to make it

How to Make Slow Cooker Turkey Meatballs

It couldn’t be easier. Throw all your ingredients into a big bowl.  Combine using a fork (or clean hands), form meatballs, and add them to the slow cooker as you go. Top it with your favorite marinara sauce, close the lid, and go get a manicure. Or take a nap, make cookies, plan your weekend…you get the point.

raw meat being formed into meatballs on a cookie sheet using a cookie scoop

I decided to go with large meatballs for this recipe! I actually scooped these with an ice cream scoop for easy and uniform meatballs! You could do them any size you like. Sometimes we even go miniature!

How to cook frozen meatballs in the slow cooker?

Yes, you can do this! It’s as easy as 1, 2, 3!

  1. Make the meatballs as instructed (don’t add the sauce).
  2. Freeze meatballs.
  3. Place frozen meatballs in the slow cooker with your favorite sauce and cook on low for 6-8 hours.
5 from 13 reviews
Featured Review

I made these in the instant pot tonight and my husband said they were the best meatballs he has ever had! These will be in our weekly rotation. Incredible flavor, easy, delicious!

Jen
Read more reviews
overhead shot of turkey meatballs on a platter with spaghetti

How to Serve Meatballs

I love how versatile these Slow Cooker Turkey Meatballs are! You can make a meal as simple or elaborate as you want. I’d serve them with…

  • Rice
  • Pasta
  • As a main dish next to a salad
  • In a sandwich
close up shot of a turkey meatballs cut in half with a fork on a serving platter with spaghetti

Food photography by Ashley Cuoco

Print
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The BEST Slow Cooker Turkey Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews
  • Author: Laney Schwartz
  • Prep Time: 20 minutes
  • Cook Time: 4-6 hours
  • Total Time: 0 hours
  • Yield: 4 1x
  • Category: Dinner
  • Method: Slow cooker
  • Cuisine: Italian
Print Recipe

Description

Pop these easy homemade turkey meatballs into the slow cooker with a generous portion of tomato sauce and let the crockpot do it’s thing! The result is tender and juicy meatballs that are perfect for pairing with pasta.

Ingredients

Scale

For the meatballs:

  • 2 1/2 pounds ground turkey meat
  • 1 small onion, grated
  • 3 garlic cloves, minced
  • 1/2 cup panko or regular breadcrumbs
  • 1 egg (lightly beaten)
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon tomato paste
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 cup chopped fresh parsley

For the sauce:

  • 1 26 ounce jar marinara sauce

Instructions

  1. Add all the ingredients (up through the parsley) to a large bowl. Mix using a fork until combined. Do not over-mix. If mixture seems too wet, add 1 tablespoon at a time of bread crumbs until it’s easy to handle and form into balls.
  2. Pour a small amount of sauce into the slow cooker. Just enough to cover the bottom. As you form the meatballs, place them in the cooker. I made larger size meatballs (slightly larger than the size of a golf ball) This made about 24. Pour the rest of the sauce over the meatballs and cook on low for 4-6 hours. Serve plain, over rice, or with pasta.

Instant Pot Instructions

  1. Add all the ingredients (up through the parsley) to a large bowl. Mix using a fork until combined. Do not over-mix. If mixture seems too wet, add 1 tablespoon at a time of bread crumbs until it’s easy to handle and form into balls.
  2. Pour a small amount of sauce into the Instant Pot. Just enough to cover the bottom. As you form the meatballs, place them in the pot. I made larger size meatballs (slightly larger than the size of a golf ball) This made about 24. Pour the rest of the sauce over the meatballs. Close lid and turn the valve to seal. Cook on high pressure for 9 minutes, release the pressure and serve plain, over rice, or with pasta.

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