These easy slow cooker meatballs are ultra tender and juicy, with an incredible flavor from garlic, parmesan and herbs. They’re irresistibly rich, even though they’re made with lean ground turkey! The meatballs simmer in a simple homemade marinara sauce for a crowd-pleasing dinner that’s perfect for weeknights and for entertaining. [Don't miss the step-by-step VIDEO below.]
Slow cooker meatballs recipe
This recipe comes from my book, Fresh Flavors for the Slow Cooker (Storey Publishing, 2019). The slow cooker (or crockpot) is the ideal tool to cook turkey meatballs—the slow, gentle heat renders them supremely tender even when using lean meat. The sauce and meatballs go straight into the crockpot without any pre-cooking, making this an easy, prep-ahead meal! (If you don't have a slow cooker, check out these Healthy Baked Turkey Meatballs.)
Turkey meatball ingredients:
The meatballs are made with lean ground turkey, garlic, parmesan and dried herbs. A beaten egg and gluten free (or you can use regular) breadcrumbs bind the meatballs together. Chopped spinach not only provides a bit of extra nutrition but also keeps the meatballs supremely moist.
Marinara sauce ingredients:
The homemade tomato sauce gets assembled right in the slow cooker and couldn’t be simpler. It's made with canned crushed tomatoes, garlic and dried herbs. A touch of sugar balances the acidity of the tomatoes, and a tablespoon of butter rounds out the flavors and creates a silky texture.
How to make crockpot meatballs:
- Combine the ingredients for the marinara sauce in a 6- to 7-quart slow cooker.
- In a bowl, combine all of the ingredients for the meatballs and stir with a fork to combine.
- Form the mixture into golf ball sized meatballs (you can do this the day before).
- Arrange the meatballs in a single layer in the slow cooker.
- Cover and cook until the meatballs are cooked through and tender, 2 ½ to 3 ½ hours on low, or 1 ½ to 2 ½ hours on high. Stir well, and serve!
Can you make the meatballs ahead?
Yes! The cooked meatballs can sit on a "warm" setting for several hours. They can also be cooled in the sauce and refrigerated for up to 5 days (reheat them on low until warmed through). You can also freeze the meatballs in the sauce for up to 3 months.
How to serve the meatballs:
Few meals are as popular in my house as these meatballs over spaghetti (it’s what my oldest daughter always requests for her birthday dinner!). Pile the meatballs and sauce over cooked pasta and sprinkle them with grated parmesan cheese and chopped basil for a killer weeknight supper. They're also incredible over these Creamy Grits/Polenta.
The meatballs are also delicious all on their own with some crusty bread for mopping up the sauce, or you can make meatball subs or sliders—perfect for parties! Take them over the top with melted mozzarella and a drizzle of pesto.
FAQs
Using an egg and dried breadcrumbs will bind the meatballs together, preventing them from falling apart in the slow cooker.
Turkey meatballs need to cook for 2 ½ - 3 ½ hours on low, or 1 ½ - 2 ½ hours on high, or until they’re white all the way through.
While the timing is pretty flexible, if you cook the meatballs for too long they can turn tough. It’s best to switch to a “keep warm” setting once the meatballs are cooked through.
Tips for this recipe:
- It's best to cook the meatballs in a 6- to7-quart oval slow cooker. This will allow the meatballs to fit in a single layer and cook without sticking.
- If your slow cooker automatically switches to a "warm" setting after the time ends, you can set the time and let the meatballs sit all day (this is great if you're gone at work or if you're entertaining).
- It’s best to use lean ground turkey for this recipe, as ground beef is higher in fat and will create a greasy sauce.
- Try the meatballs over these Creamy Grits/Polenta!
- Get a ton of other slow cooker recipes in my book, Fresh Flavors for the Slow Cooker.
- Don't have a slow cooker? Check out these Healthy Baked Turkey Meatballs!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Other slow cooker recipes to try:
- Check out all my Easy Slow Cooker Meals
- Best Slow Cooker Chili
- Slow Cooker Pulled Pork
- Slow Cooker Salmon
- Mexican White Bean & Chicken Soup
Watch the video!
Stay connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!
Get the recipe!
Slow Cooker Meatballs in Homemade Marinara
Equipment
- 6- to 7-quart Slow Cooker
Ingredients
Marinara sauce
- 1 28- ounce can crushed tomatoes
- 3 garlic cloves, peeled and smashed
- ½ teaspoon dried oregano
- ¼ teaspoon ground fennel
- ¼ teaspoon sugar
- Salt and freshly ground black pepper
- 1 tablespoon cold butter, cut into small pieces
Meatballs
- 1 pound lean ground turkey
- 1 teaspoon dried oregano
- ¼ teaspoon ground fennel
- 2 garlic cloves, finely grated
- ¼ cup packed baby spinach, very finely chopped
- 3 tablespoons dried breadcrumbs (gluten-free or regular)
- 3 tablespoons grated Parmesan cheese
- 1 large egg, beaten
- 1 teaspoon kosher salt
- Freshly ground black pepper
For serving (optional)
- Cooked spaghetti or hoagies
- Grated parmesan cheese and/or mozzarella
- Chopped fresh basil or pesto
Instructions
Assemble the sauce
- In a 6- to 7-quart oval slow cooker, combine the crushed tomatoes, garlic cloves, dried oregano, ground fennel and sugar. Season with salt and pepper, and scatter the butter over the sauce.
Form the meatballs
- In a large bowl, combine the turkey, dried oregano, ground fennel, garlic, spinach, breadcrumbs, Parmesan cheese and egg. Sprinkle with the kosher salt and freshly ground pepper to taste. Using a fork, gently stir to incorporate (don’t work the mixture too much, otherwise the meatballs could turn tough). Gently form 16 golf ball-sized balls (they’ll be sticky), and nestle them in the slow cooker in a single layer.
Cook and serve
- Cover and cook until the meatballs are cooked through and tender, 2 ½ to 3 ½ hours on low, or 1 ½ to 2 ½ hours on high.
- If you’d like, pile the meatballs over spaghetti or into hoagies. Sprinkle with parmesan cheese, or, for hoagies, melt mozzarella over top. Garnish with fresh basil or pesto.
Notes
- It's best to cook the meatballs in a 6- to7-quart oval slow cooker. This will allow the meatballs to fit in a single layer and cook without sticking.
- If your slow cooker automatically switches to a "warm" setting after the time ends, you can set the time and let the meatballs sit all day (this is great if you're gone at work or if you're entertaining).
- It’s best to use lean ground turkey for this recipe, as ground beef is higher in fat and will create a greasy sauce.
- Try the meatballs over these Creamy Grits/Polenta!
- Get a ton of other slow cooker recipes in my book, Fresh Flavors for the Slow Cooker.
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