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slow cooker meatballs in a crock pot.

Slow Cooker Turkey Meatballs

These Slow Cooker Turkey Meatballs are tender, juicy, and packed with Italian flavor; after simmering all day in a delicious marinara sauce. It's the perfect recipe to put on the weekly meal plan for the busy weeknights or to feed your next football party crowd. These turkey meatballs made in a crockpot are also. great for meal prep and  freezer-friendly so prepare a couple of batches for easy healthy dinners!
5 from 2 votes
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Course: dinner, dinner recipe, Main Course
Cuisine: American, Italian
Keyword: corckpot turkey meatballs, slow cooker italian meatballs, slow cooker turkey meatballs
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 6 people
Calories: 247kcal


  • Large mixing bowl
  • large rimmed baking sheet
  • Medium cookie scoop
  • 5 1/2 quart slow cooker


  • 1 lb lean ground turkey
  • 1/2 lb poultry Italian sausage casings removed if use links
  • 1/4 cup unseasoned breadcrumbs
  • 1/4 cup milk, cream, or half and half
  • 1/4 cup freshly grated parmesan cheese can also use Romano Cheese
  • 1 large egg beaten
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 24-ounce jarred marinara sauce about 3 cups of homemade sauce


  • Start by preheating the oven to 375 degrees.
  • Make the turkey meatball mixture. Add the ground turkey, Italian sausage, breadcrumbs, egg, milk, Worcestershire sauce, parmesan cheese, and seasonings to a large bowl.
  • Gently mix until all ingredients are combined.
  • Place foil or parchment paper on a large-rimmed baking sheet. I like to give it a quick spray with cooking spray, so the meatballs don't stick. You can use an oiled or sprayed baking sheet if you don't have foil or parchment paper.
  • Use a medium scoop or ice cream scoop to portion out the meat mixture. Roll each portion into a ball and place it on the baking sheet.
  • Continue with the remaining meatball mixture. You'll end up with about 20 - 24 meatballs. The meatball mixture is on the wet side, so it's helpful to have a small cup of water available as you roll the meatballs.
  • Bake meatballs for 20 minutes. 
  • Place the meatballs into the bottom of the slow cooker insert and then pour the marinara sauce over the meatballs.
  • Gently stir until the sauce coats the meatballs.
  • Cook on low for 4-6 hours. 


Storage Tips
For the week. After the meatballs cook, place them in an airtight container, and refrigerate them for four days. Reheat on the stovetop or in the microwave. You can also assemble the ingredients into the slow cooker, cover, and store in the fridge to make the next day or early in the week. On cooking day, continue with the recipe.
For the freezer. You can freeze these slow cooker meatballs in a couple of ways. First, you can assemble the ingredients into a freezer bag and store them in the freezer to make later on. On cooking day, you can remove the frozen meatballs and sauce from the bag and place them directly into the slow cooker; it will most likely need a longer cooking time. Or you can set the frozen bag in the refrigerator the night before to thaw. In the morning, place the sauce and meatballs into the slow cooker and continue with the recipe.


Serving: 3meatballs | Calories: 247kcal | Carbohydrates: 8g | Protein: 23g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 986mg | Potassium: 244mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg