Crockpot Turkey Meatballs Marinara

This turkey meatball recipe transformed my weeknight dinners with its simple prep and delicious results. The slow cooker does all the heavy lifting, creating tender, juicy meatballs swimming in a rich marinara sauce that tastes like it simmered all day on the stove. My family now requests these meatballs at least once a week, and I'm happy to oblige since they're healthier than traditional beef versions but just as satisfying.

I first made these meatballs when I was looking for ways to incorporate more turkey into our diet. Now they've become our go to comfort food that even my pickiest eater devours without complaint.

Ingredients

For the Meatballs

• Ground turkey: provides a leaner protein option while still delivering great flavor and texture
• Breadcrumbs: help bind the meatballs and keep them tender
• Grated parmesan cheese: adds rich umami flavor that complements the turkey perfectly
• Egg: works as a binding agent to help the meatballs hold their shape
• Fresh parsley: brightens the flavor profile and adds beautiful color
• Garlic clove: freshly minced provides aromatic depth
• Onion powder: gives savory flavor without the texture of raw onions
• Dried oregano: adds classic Italian flavor that stands up well to slow cooking
• Olive oil: helps achieve that perfect golden brown exterior on the meatballs

For the Marinara Sauce

• Marinara sauce: from a jar saves time while providing a flavorful base
• Diced tomatoes: add texture and fresh tomato flavor to the sauce
• Dried basil: infuses the sauce with herbal notes during the long cooking time
• Red pepper flakes: provide optional gentle heat that builds slowly
• Garlic powder: reinforces the savory garlic foundation throughout the sauce

Step-by-Step Instructions

Prepare the Meatball Mixture:

Combine ground turkey breadcrumbs parmesan cheese egg parsley minced garlic onion powder oregano salt and pepper in a large bowl. Use your hands to gently mix everything until just combined. The key here is to avoid overworking the meat which can make your meatballs tough and dense. You want to see the ingredients distributed but stop mixing as soon as everything is incorporated.

Shape Perfect Meatballs:

Scoop about 2 tablespoons of the meat mixture and roll between your palms to form 1½ inch balls. Slightly wet hands will prevent sticking and create smoother meatballs. Try to make them all roughly the same size to ensure even cooking. Place formed meatballs on a plate or baking sheet as you work.

Brown for Flavor:

Heat olive oil in a large skillet over medium high heat until shimmering. Add meatballs in a single layer leaving space between each do not overcrowd the pan or they will steam instead of brown. Cook for about 1 2 minutes per side turning gently until a golden crust forms all around. This step is crucial for developing deep flavor and helping the meatballs maintain their shape during slow cooking.

Arrange in Slow Cooker:

Transfer the browned meatballs to your crockpot placing them in a single layer if possible. Pour the marinara sauce and diced tomatoes over the top ensuring all meatballs are covered. Sprinkle in the dried basil red pepper flakes garlic powder salt and pepper. Gently stir to distribute the seasonings without breaking the meatballs.

Slow Cook to Perfection:

Cover your crockpot and set to low for 6 7 hours or high for 3 4 hours. The long slow cooking allows the flavors to meld beautifully while keeping the meatballs incredibly tender. Avoid lifting the lid during cooking as this releases heat and extends cooking time.

Serve and Enjoy:

Gently stir the meatballs in sauce before serving. Ladle over your favorite pasta zucchini noodles or polenta. A sprinkle of fresh parmesan and chopped parsley adds the perfect finishing touch.

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The secret ingredient that makes these meatballs special is the combination of parmesan cheese and fresh parsley. These two ingredients completely transform ground turkey from bland to crave worthy. My grandmother always said parsley was underrated in Italian cooking and these meatballs prove her right every time. The bright herb flavor balances the richness of the slow cooked sauce perfectly.

Make Ahead Options

These meatballs are perfect for meal prepping and can be prepared in several ways ahead of time. You can mix and shape the raw meatballs up to 24 hours before cooking store them covered in the refrigerator. For even more convenience brown the meatballs then freeze them in a single layer on a baking sheet transfer to a freezer bag once solid. When ready to cook simply place the frozen browned meatballs directly in your slow cooker and proceed with the recipe adding about 30 minutes to the cooking time.

Perfect Pairings

While spaghetti is the classic choice these versatile meatballs shine in multiple presentations. Try them in toasted sub rolls for hearty meatball sandwiches topped with melted provolone. For a lighter option serve over roasted spaghetti squash or zucchini noodles. They also make excellent appetizers served from a slow cooker with toothpicks for easy grabbing at parties. My personal favorite is serving them over creamy polenta with a side of garlicky sautéed spinach for a complete comfort meal.

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Troubleshooting Tips

If your meatballs seem too soft to hold their shape add an extra tablespoon of breadcrumbs to the mixture. Conversely if they feel too dense you might have packed them too tightly try using a lighter touch when forming them. For the perfect texture chill the formed meatballs for 15 minutes before browning this helps them keep their shape. If your sauce reduces too much during cooking simply add a splash of chicken broth or water to reach your desired consistency.

Common Recipe Questions

→ Can I skip the browning step for the turkey meatballs?

While you technically can skip browning, it's highly recommended as it serves two important purposes: it enhances the flavor through caramelization and helps the meatballs maintain their shape during slow cooking. Without browning, the meatballs might fall apart more easily and lack that deeper flavor profile.

→ Can I use ground chicken instead of turkey?

Yes, ground chicken works as an excellent substitute for ground turkey in this dish. The cooking method and timing remain the same, though chicken meatballs might be slightly milder in flavor.

→ How do I store leftover meatballs?

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 3 months. Reheat thoroughly in a microwave or on the stovetop before serving.

→ What can I serve with these meatballs besides pasta?

These meatballs are versatile! Try serving them with zucchini noodles for a low-carb option, on sub rolls for meatball sandwiches, with polenta, or alongside roasted vegetables. They also work well with rice or as an appetizer with toothpicks.

→ Can I make this dish spicier?

Absolutely! Increase the red pepper flakes to 1 teaspoon or more depending on your heat preference. You could also add a dash of hot sauce to the marinara or serve with crushed red pepper on the side for individual heat adjustment.

→ Is there a way to make these meatballs dairy-free?

Yes, omit the parmesan cheese and instead add 2 tablespoons of nutritional yeast for a similar savory flavor. Alternatively, use a dairy-free parmesan substitute. The meatballs will still be delicious without compromising texture.