These Crockpot Turkey Meatballs are tender, flavorful, and slow-simmered in a rich tomato sauce made with garlic, herbs, and crushed tomatoes. Perfect over pasta or veggies or served in sandwich rolls with melty mozzarella, they’re a comforting, family-friendly dinner that reheats beautifully for meal prep.
Course Main Dish
Cuisine American, Italian
Keyword Crockpot Turkey Meatballs
Prep Time 30 minutesminutes
Cook Time 7 hourshours
Total Time 7 hourshours30 minutesminutes
Servings 24meatballs
Calories 77kcal
Author Michelle
Ingredients
1½poundsground turkey
½cupplain breadcrumbs
¼cupmilk
½small sweet onionfinely chopped
1large egg
3tablespoonsgrated Parmesan
3tablespoonschopped fresh parsley
2garlic clovesminced
1teaspoonItalian seasoning
½teaspoonsalt
½teaspoonblack pepper
For the Sauce
2canscrushed tomatoes(28 ounces each)
1candiced tomatoes(15 ounces)
½small sweet onionfinely chopped
4garlic clovesminced
2teaspoonssugar(optional to cut the acid)
1tablespoonfresh chopped basil
2teaspoonsItalian seasoning
Parmesan and fresh parsleyfor garnish
Instructions
Combine all meatball ingredients in a large mixing bowl. Mix together using clean hands until all ingredients are incorporated.
Roll meat mixture into 1-inch balls. Place meatballs directly into the base of your slow cooker. Set aside.
In a separate large mixing bowl, add all sauce ingredients. Stir to combine.
Pour sauce over meatballs.
Cover and cook on Low for 7-8 hours or High for 3-4 hours.
Serve immediately topped with fresh chopped basil and grated Parmesan.
Video
Notes
While rolling meatballs, lightly wet your hands with cold water to prevent the meat mixture from sticking to your hands.
Use a store-bought sauce instead of the homemade one to save some time.
Storage: Store leftovers covered in the refrigerator for up to 5 days.
Freezer Directions: Prepare and cook meatballs in sauce. Allow to cool. Place in a freezer safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop.