Go Back
Golden cheesy chicken casserole bubbling in a baking dish fresh out of the oven

Slow Cooker Turkey Meatballs in Marinara

Juicy, herb-packed turkey meatballs simmered in a rich homemade marinara sauce. Gluten free, dairy free, and ready with just 10 minutes of prep.
Print Recipe Save This Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 0.5 white or yellow onion diced
  • 1 tbsp minced garlic fresh cloves recommended
  • 1 lb lean ground turkey 93% lean recommended for juicier results
  • 0.5 cup fresh parsley chopped
  • 0.25 cup fresh basil chopped
  • 1 large egg
  • 1 tsp salt
  • 1 tsp black pepper
  • 28 oz canned crushed tomatoes fire-roasted recommended
  • 14.5 oz canned diced tomatoes
  • 1 tbsp minced garlic for marinara sauce
  • 1 tbsp dried parsley
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tsp onion powder
  • 0.5 tsp salt for marinara sauce
  • 0.5 tsp black pepper for marinara sauce

Equipment

  • large skillet
  • Large mixing bowl
  • Slow Cooker

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until nearly translucent, about 3 to 4 minutes. Add the minced garlic, stir for 30 seconds, then remove from heat. Do not let the garlic burn.
  2. In a large bowl, combine the ground turkey, sauteed onion and garlic, fresh parsley, fresh basil, egg, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
  3. Roll the mixture into meatballs about 1.5 inches in diameter. You should get 18 to 20 meatballs. Ground turkey will feel soft before cooking. This is completely normal.
  4. Place meatballs in a single layer in the bottom of your slow cooker.
  5. Add all marinara sauce ingredients on top of the meatballs. Cover with the lid and cook on high for 4 hours or on low for 6 to 8 hours.
  6. Garnish with fresh chopped parsley or basil before serving. Serve over spaghetti noodles, spaghetti squash, zucchini noodles, or roasted veggies. Also great as an appetizer with toothpicks.

Notes

Use fire-roasted crushed tomatoes for the richest sauce flavor. Do not pack the meatballs tightly. Freeze leftovers with sauce for up to 3 months. Add crushed red pepper flakes for heat. Also works great as a party appetizer.
QR Code linking back to recipe