Slow cooker turkey meatballs

This is perfect for a Monday where you’re motivated in the morning, but completely unmotivated in the afternoon (which is me every Monday). I served it with leftover salad from the weekend and Rhodes popover rolls. Which according to Prue and Paul Hollywood probably overprooved a bit:

But they still tasted delicious! For the meatballs I cut down on dishes by mixing the meatballs in a bowl:

Rolling them and placing them in the slow cooker:

And then mixing the sauce in the same bowl:

And finally, pouring it over the meatballs:

I cooked the meatballs for about six hours on low and they were perfect!

Slow cooker turkey meatballs

For the turkey meatballs:

  • 1 1/2 lbs ground turkey
  • 1 tsp dried parsley
  • 1 tbs Italian seasoning
  • 1 tsp dried basil
  • 1/2 tsp of kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup panko bread crumbs
  • 1 tsp diced garlic cloves
  • 1 large egg

For the sauce:

  • 28 oz can of crushed tomatoes
  • 15 oz can of diced tomatoes 
  • 2 tsp Italian seasoning
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp each of kosher salt and black peppers
  • 1/2 tsp garlic powder


  1. Mix together meatball ingredients until fully incorporated, but not overmixed or they will get dense.
  2. Place meatballs in a slow cooker (I sprayed mine with canola oil first).
  3. Mix all ingredients for sauce in bowl.
  4. Pour sauce over meatballs.
  5. Cover and cook on low for 6-8 hours or high for 3-4, check that meatballs are fully cooked through.

Top with Parmesan and fresh basil and enjoy! A great meal to start out any week!

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