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The BEST Slow Cooker Turkey Meatballs

  • Author: Laney Schwartz
  • Prep Time: 20 minutes
  • Cook Time: 4-6 hours
  • Total Time: 9 minute
  • Yield: 4 1x
  • Category: Dinner
  • Method: Slow cooker
  • Cuisine: Italian

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.