Slow Cooker Turkey Meatballs
There’s nothing better than coming home to the smell of a delicious dinner that’s been slowly cooking all day.
Throw all the ingredients for these Slow Cooker Turkey Meatballs into a slow cooker in the morning, set the timer, and you’ll have a warm, hearty meal ready when you come home.
These slow cooker turkey meatballs are a dinnertime favorite, and they’re perfect for meal prep. If you have a large slow cooker, you might want to make a double batch so you have extra to store in the freezer.
Ways to Eat Your Slow Cooker Turkey Meatballs
These slow cooker turkey meatballs are flavourful enough to be enjoyed on their own, served with green beans or a simple salad, or spoon them onto zucchini noodles or whole grain spaghetti.
Slow Cooker Turkey Meatballs
Throw all the ingredients for these turkey meatballs into a crock pot in the morning, set the timer, and indulge in a warm, hearty meal that night.
Course Main Course
Keyword High in Protein
Prep Time 20 mins
Cook Time 6 hrs 2 mins
Total Time 6 hrs 22 mins
Servings 6 servings, 3 meatballs each
Calories 212 kcal
1 lb. raw 93% lean ground turkey
½ tsp. sea salt or Himalayan salt, divided use
½ tsp. ground black pepper
1 large egg, lightly beaten
½ cup whole-grain panko (Japanese-style breadcrumbs)
2 cloves garlic, finely chopped
2 Tbsp. fresh parsley, finely chopped
2 Tbsp. grated Parmesan cheese
2 tsp. olive oil
1 medium onion, chopped
1 (28-oz.) can crushed whole tomatoes
1 tsp. dried oregano leaves
Combine turkey, ¼ tsp. salt, pepper, egg, breadcrumbs, garlic, parsley, and cheese in a large bowl; mix well with clean hands.
Roll mixture into eighteen 1½-inch meatballs. Set aside.
Heat oil in large nonstick skillet over medium-high heat.
Add half of meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned on each side. Place browned meatballs in a 3-quart slow cooker.
Repeat with the remaining meatballs. Set aside.
Add onion to same skillet; cook, over medium-high heat, for 4 to 6 minutes, or until onion is translucent.
Top meatballs with cooked onion, tomatoes, oregano, and remaining ¼ tsp. salt; cook, covered, on low temperature for 5 to 6 hours, stirring once or twice.
In a rush? Make this recipe in an Instant Pot — check out the instructions in the Recipe Notes!
To make this recipe in a pressure cooker follow these instructions:
Turn 6-quart Instant Pot to high sauté setting.
Heat oil to hot.
Add meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned.
Add onion, tomatoes, oregano, and remaining ¼ tsp. Follow manufacturer’s guidelines for locking lid and preparing to cook. Set to pressure cook on high for 8 minutes.
Follow manufacturer’s guide for quick release, and wait until cycle is complete. Carefully unlock and remove lid, taking care that there is no remaining steam.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Amount Per Serving (3 meatballs)
Calories 212 Calories from Fat 81
% Daily Value*
Total Fat 9g 1 4%
Saturated Fat 2g 10%
Cholesterol 89mg 30%
Sodium 319mg 13%
Total Carbohydrates 13g 4%
Dietary Fiber 4g 16%
Protein 19g 38%
* Percent Daily Values are based on a 2000 calorie diet.