Crockpot Turkey Meatballs

Why You’ll Love This Recipe

These turkey meatballs are a lighter alternative to traditional beef meatballs, without sacrificing any of the flavor. They’re made from scratch with wholesome ingredients and simmer low and slow in the crockpot, allowing all the flavors to meld beautifully. Minimal prep and no stovetop babysitting make this a stress-free option that delivers tender, saucy perfection every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground turkey
• Egg
• Breadcrumbs (regular or panko)
• Grated parmesan cheese
• Garlic, minced
• Onion, finely chopped or grated
• Italian seasoning
• Salt and pepper
• Crushed red pepper flakes (optional)
• Jarred or homemade marinara sauce
• Olive oil (for greasing or searing, optional)

Directions

1. In a large bowl, mix together ground turkey, egg, breadcrumbs, parmesan, garlic, onion, Italian seasoning, salt, pepper, and red pepper flakes.
2. Form the mixture into meatballs, about 1–1.5 inches in diameter.
3. Optional: Lightly sear the meatballs in a skillet with olive oil for 2–3 minutes per side to add flavor and help them hold their shape.
4. Place meatballs in the bottom of a greased crockpot.
5. Pour marinara sauce over the meatballs, making sure they are well covered.
6. Cover and cook on low for 4–6 hours or high for 2–3 hours, until fully cooked through (internal temperature should reach 165°F).
7. Gently stir before serving and garnish with fresh parsley or more parmesan if desired.

Servings and timing

This recipe makes about 20 meatballs (4–6 servings).
Prep time: 15 minutes
Cook time: 4–6 hours (low) or 2–3 hours (high)
Total time: Up to 6 hours 15 minutes (mostly hands-off)

Variations

• Gluten-free: Use gluten-free breadcrumbs.
• Dairy-free: Skip the parmesan or use a dairy-free substitute.
• Spicy: Add more red pepper flakes or use spicy marinara.
• Cheesy: Stuff the meatballs with a small cube of mozzarella before cooking.
• BBQ twist: Swap marinara for your favorite BBQ sauce.

Storage/Reheating

Store cooked meatballs in an airtight container in the refrigerator for up to 4 days.
To reheat:

• Stovetop: Simmer in sauce over medium heat until warmed through.
• Microwave: Heat in a covered dish for 1–2 minutes, stirring halfway through.
• Crockpot: Reheat on low for 1–2 hours with a little extra sauce if needed.
  Freeze meatballs (with or without sauce) for up to 3 months. Thaw overnight before reheating.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken works well as a substitute with similar flavor and texture.

Do I need to brown the meatballs first?

No, but browning adds extra flavor and helps them hold together better.

Can I make this recipe without eggs?

You can try using a flax egg or mashed sweet potato as a binder, though texture may vary.

What’s the best sauce for these meatballs?

Classic marinara is great, but you can also use BBQ sauce, curry sauce, or even teriyaki for a flavor twist.

Can I make these meatballs ahead of time?

Yes, form the meatballs a day in advance and store in the fridge until ready to cook.

Why are my meatballs falling apart?

Make sure to use the right ratio of breadcrumbs and egg to bind them properly.

How do I know when the meatballs are done?

They should be cooked through to an internal temperature of 165°F and firm to the touch.

Can I use frozen turkey meatballs?

Yes, just add them directly to the crockpot with the sauce and cook on low for 6–7 hours.

Are these good for meal prep?

Absolutely. They store and reheat well, making them perfect for multiple meals.

Can I double the recipe?

Yes, but make sure your crockpot is large enough and that the meatballs are mostly submerged in sauce.

Conclusion

Crockpot Turkey Meatballs are a healthy, flavorful, and versatile dish that takes minimal effort and delivers maximum comfort. Whether you’re feeding your family, prepping lunches, or hosting guests, these meatballs are sure to become a go-to favorite. Serve them with pasta, grains, or veggies—or enjoy them straight from the pot for a protein-packed treat.

Crockpot Turkey Meatballs

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Crockpot Turkey Meatballs are tender, flavorful meatballs made with lean ground turkey and simmered slowly in marinara sauce. They’re a healthy, easy, and hands-off option for meal prep, family dinners, or feeding a crowd.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 4–6 hours (low) or 2–3 hours (high)
• Total Time: Up to 6 hours 15 minutes
• Yield: 4–6 servings (about 20 meatballs)
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Italian-American
• Diet: Low Fat

Ingredients

• 1 lb ground turkey
• 1 egg
• 1/3 cup breadcrumbs (regular or panko)
• 1/4 cup grated parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup onion, finely chopped or grated
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1 (24 oz) jar marinara sauce (or homemade)
• Olive oil (optional, for searing)

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Instructions

1. In a large bowl, mix together ground turkey, egg, breadcrumbs, parmesan, garlic, onion, Italian seasoning, salt, pepper, and red pepper flakes.
2. Form into 1–1.5 inch meatballs.
3. Optional: Heat a skillet with olive oil and sear meatballs for 2–3 minutes per side for added flavor and firmness.
4. Lightly grease the crockpot and place meatballs in the bottom in a single layer.
5. Pour marinara sauce over the meatballs, ensuring they’re covered.
6. Cover and cook on low for 4–6 hours or high for 2–3 hours, until meatballs reach 165°F internally.
7. Gently stir before serving. Garnish with fresh parsley or additional parmesan if desired.

Notes

• Use gluten-free breadcrumbs to make the recipe gluten-free.
• Skip the parmesan or use dairy-free cheese for a dairy-free version.
• Don’t overcrowd the crockpot if doubling the recipe—use a large one or cook in batches.
• Great for pasta, rice bowls, subs, or meal prep containers.
• Store in fridge for up to 4 days or freeze for up to 3 months.

Nutrition

• Serving Size: 4–5 meatballs with sauce
• Calories: 280
• Sugar: 5g
• Sodium: 620mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 95mg