Slow Cooker Turkey Meatballs
Description
Tender, juicy slow cooker turkey meatballs simmered in marinara sauce. Just 15 minutes of prep for an easy, hands-off weeknight dinner the whole family will love.
Ingredients
For the Meatballs:
- 2 pounds ground turkey, 93/7
- 3/4 cup breadcrumbs
- 1/3 cup milk
- 1/2 cup parmesan cheese, grated
- 2 large eggs
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
For the Sauce:
- 24-32 ounces marinara sauce
- 14.5 ounces crushed tomatoes
- 1 teaspoon Italian seasoning
Instructions
- In a large bowl, stir together the breadcrumbs and milk. Let sit for 5 minutes.
- Add the ground turkey, parmesan, eggs, garlic, parsley, oregano, salt, pepper, and red pepper flakes. Mix gently with your hands just until combined.
- Roll the mixture into 1.5-inch meatballs (24–28 total). Wet your hands with water if the mixture is sticky.
- Optional: Broil the meatballs on a foil-lined baking sheet for 4–5 minutes until lightly browned.
- Pour 1 cup of marinara into the bottom of the slow cooker. Add the meatballs, then pour the remaining marinara, crushed tomatoes, and Italian seasoning over the top.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the meatballs reach an internal temperature of 165°F.
- Serve over pasta, polenta, or zucchini noodles, or in sub rolls. Garnish with parmesan and fresh basil.
Equipment
- Slow Cooker
- Ladle
Notes
Use 93/7 ground turkey — 99% lean will turn out dry. Don't stir during the first 2 hours so the meatballs hold their shape. Store leftovers in sauce up to 4 days in the fridge or freeze up to 3 months.
Nutrition
Serving: 1ServingCalories: 342kcalCarbohydrates: 23gProtein: 46gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 152mgSodium: 1357mgPotassium: 1093mgFiber: 4gSugar: 9gVitamin A: 1101IUVitamin C: 18mgCalcium: 211mgIron: 5mg