Slow Cooker Turkey Meatballs in Marinara

Okay, full disclosure: I’m head-over-heels for meatballs, but sometimes I hesitate to make them because of all the fuss—baking, frying, and then making sauce. Enter the slow cooker, my new best friend for hands-off, cozy dinners. These turkey meatballs simmer in a rich marinara sauce all day, soaking up all those Italian-inspired flavors while you just go about your business. The smell filling your kitchen? Absolutely irresistible. Plus, turkey keeps things lean but still juicy thanks to the slow cooking magic. I can’t wait for you to try this one—it’s like a warm hug on a plate, perfect for busy weeknights or lazy Sundays!

Quick Facts

• Yield: Serves 4–6
• Prep Time: 20 minutes
• Cook Time: 4 hours (low) or 2 hours (high)
• Total Time: 4 hours 20 minutes (low) or 2 hours 20 minutes (high)

Ingredients

For the Main Dish:

• 1 pound ground turkey (preferably 93% lean)
• 1/2 cup plain breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for a little kick)
• 2 cups marinara sauce (store-bought or homemade)

For the Sauce / Garnish (if applicable):

• Extra fresh parsley or basil, chopped (for garnish)
• Additional grated Parmesan, for serving

How I Make It

Step 1:

In a large bowl, combine ground turkey, breadcrumbs, Parmesan, parsley, egg, garlic, salt, pepper, oregano, and red pepper flakes. Use your hands to gently mix everything just until combined—don’t overwork the meat or your meatballs will be tough!

Step 2:

Roll the mixture into meatballs about 1 1/2 inches in diameter—aim for uniform size so they cook evenly. You should get roughly 18–20 meatballs.

Step 3:

Pour half of the marinara sauce into the bottom of your slow cooker. Place the meatballs in a single layer on top, then spoon the remaining marinara over them. This keeps the meatballs juicy and helps infuse flavor.

Step 4:

Cover and cook on low for 4 hours or on high for 2 hours. The meatballs should be cooked through (at least 165°F internally) and tender, with sauce bubbling gently around them.

Step 5:

If you want a thicker sauce, carefully remove the meatballs once done and set aside. Pour sauce into a pan and simmer on medium-high heat for 5–10 minutes until it reduces to your liking. Then return the meatballs to the sauce.

Step 6:

Garnish with fresh parsley or basil and extra Parmesan just before serving. These meatballs are perfect over spaghetti, polenta, or even inside a crusty roll for a killer meatball sub.

Variations & Tips

• Swap turkey for ground chicken or lean beef if you prefer a different protein.
• Add finely chopped onion or bell pepper for extra flavor and moisture.
• Try seasoning with Italian seasoning instead of oregano for a different herb profile.
• For gluten-free, use gluten-free breadcrumbs or crushed oats.
• Make double the sauce and freeze leftovers for an easy future meal.

How I Like to Serve It

I love these meatballs over a heaping plate of spaghetti, especially when the sauce is extra thick and clings to every noodle. They’re also fantastic spooned over creamy mashed potatoes or polenta for chilly nights. And if you’re having a casual get-together, pop a few onto toasted hoagie rolls with melted mozzarella for an epic meatball sub spread.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in the microwave or on the stove to keep meatballs juicy.

Closing: This slow cooker turkey meatballs recipe is a foolproof, flavorful way to enjoy a classic comfort meal with minimal effort—trust me, it’s one your whole family will ask for again and again!

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.