Slow Cooker Turkey Meatballs

Saucy Slow Cooker Turkey Meatballs

To make this truly a one-dish-meal, you can add two to three cups of roughly chopped raw vegetables to the pot when the meatballs are nearly done and cook until tender. Broccoli or any dark leafy greens work well. Any leftover meatballs can be sliced into coins and piled onto a baguette with cheese, greens, and a spoonful of sauce.
Course Dinner
Cuisine Italian
Prep Time 20 minutes
Servings 6 servings
Calories 322 kcal
Author katiemorford


For the Meatballs

  • 1 pound ground turkey
  • 1 link uncooked spicy Italian turkey sausage , about 1/4 to 1/3 pound
  • 1/3 cup Italian seasoned breadcrumbs (preferably whole wheat)
  • 1/4 cup finely grated Parmesan cheese
  • 1 egg
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon salt
  • Freshly ground black pepper

For the Sauce

  • One 28-ounce can crushed or diced tomatoes
  • One 14.5-ounce can crushed or diced tomatoes
  • 2 large garlic cloves , smashed and peeled
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • Big pinch crushed red pepper flakes
  • Freshly ground black pepper
  • 1 teaspoon salt
  • 1 rounded teaspoon sugar


  1. For the meatballs, start by splitting the sausage casing down the center using a sharp knife. Turn the sausage meat out of the casing and into a medium bowl. Add the ground turkey, breadcrumbs, Parmesan, egg, parsley, basil, salt, and pepper to the bowl. Use your hands to mix the ingredients together until evenly combined, being sure the sausage meat is distributed throughout.
  2. Scoop up about 1 1/2 tablespoons of meat and roll it between your hands to form little globes that are the size of a small golf ball. Continue until you've rolled all the meat into balls. You should have approximately 20 meatballs. Set aside while you make the sauce.
  3. For the sauce, pour the 2 cans of tomatoes into your slow cooker. Add the smashed garlic, parsley, basil, red pepper flakes, black pepper, salt, and sugar. Stir well.
  4. Add the meatballs to the sauce, one-by-one, gently nestling them into the tomatoes so they are almost entirely covered with sauce.
  5. Set the slow cooker to low and cook for 4 hours.
  6. Serve in shallow bowls with crusty bread for dipping.