Can I use ground beef instead of ground turkey?

Yes, absolutely. Ground beef works well in this recipe, and the slow cooker keeps the meatballs tender no matter which protein you choose. If you enjoy beef-based slow cooker dinners, try my Slow Cooker Garlic Butter Beef for another easy option.

Do the meatballs need to be browned before going into the slow cooker?

No, browning isn’t required. The meatballs cook through perfectly right in the sauce. Browning adds flavor, so you can do it if you want a deeper, richer taste. I skip it on busy days, just like I do with my Slow Cooker Honey Garlic Pulled Pork .

How do I keep turkey meatballs from falling apart?

Using an egg and fresh herbs helps bind the mixture naturally. Ground turkey is softer than beef, so the mixture will feel delicate before cooking. Once cooked, the meatballs firm up nicely. If you'd like an even firmer texture, refrigerate the mixture for 10 minutes before rolling.

Can I prepare these meatballs ahead of time?

Yes. You can form the meatballs and refrigerate them for up to 24 hours before cooking. You can also freeze the uncooked meatballs. Place them in the slow cooker frozen and add 1 extra hour to the cooking time.

Can I freeze the cooked meatballs?

Yes, they freeze beautifully. Store them in an airtight container with the marinara sauce for up to 3 months. They reheat well on the stovetop or in the microwave. I do this often to prep quick meals for busy weeks, similar to how I store leftovers from my Cranberry Glazed Turkey Meatballs .

Slow Cooker Turkey Meatballs Best Comfort Meal Ever

Description

These slow cooker turkey meatballs simmer in a rich marinara sauce for hours, turning out tender, flavorful, and perfect for a no-fuss family dinner — easy to prep, easy to love.

Ingredients

Scale

Meatballs:
1 tablespoon olive oil
1⁄2 white or yellow onion, diced
1 tablespoon minced garlic
1 pound lean ground turkey
1⁄2 cup fresh parsley, chopped
1⁄4 cup fresh basil, chopped
1 egg
1 teaspoon salt
1 teaspoon pepper
Marinara:
28 ounces crushed tomatoes
14.5 ounces diced tomatoes
1 tablespoon minced garlic
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon onion powder
1⁄2 teaspoon salt
1⁄2 teaspoon pepper

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Instructions

Heat olive oil in a skillet over medium heat. Sauté diced onion until soft, then stir in garlic and cook for 30 seconds. Let cool slightly.
In a large bowl, mix ground turkey, parsley, basil, egg, salt, pepper, and the sautéed onion mixture. Form into meatballs.
Place meatballs in the bottom of a slow cooker.
Pour crushed tomatoes and diced tomatoes over the meatballs. Add remaining marinara ingredients. Do not stir.
Cover and cook on high for 4 hours or low for 6–8 hours until meatballs are fully cooked and sauce is thickened.
Serve over pasta, vegetables, or spaghetti squash and garnish with extra herbs if desired.

Notes

For firmer meatballs, refrigerate mixture before rolling. Browning is optional but adds extra flavor. Meatballs and sauce freeze well for meal prep.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (about 3 meatballs with sauce)
Calories: 290
Sugar: 6g
Sodium: 620mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 27g
Cholesterol: 90mg