Crock Pot Turkey Meatballs

There’s something incredibly comforting about meatballs simmered low and slow in a rich tomato sauce, and when those meatballs are made from lean turkey and Italian turkey sausage, you get a dish that’s both hearty and wholesome. These Crock Pot Turkey Meatballs are the ultimate set-it-and-forget-it meal that melts flavors together beautifully while you go about your day. Whether you’re serving them over pasta, nestled inside sub-style buns, or spooned over creamy polenta, these meatballs are endlessly versatile and sure to become a family favorite.

The Upside of Crock Pot Turkey Meatballs

One of the biggest advantages of making Crock Pot Turkey Meatballs is the convenience. You can assemble everything in the morning, let the crock pot do the magic, and come home to a delicious dinner without the stress. The slow cooking process allows the turkey and sausage to stay juicy and tender, while the sauce thickens and infuses every bite with robust Italian flavors. Plus, using lean ground turkey and turkey sausage keeps the dish lighter than traditional beef meatballs, without sacrificing any savory satisfaction.

Another bonus? These meatballs are incredibly adaptable. You can customize the herbs and spices to your liking or swap out the pasta sauce for a homemade version to control the flavors even more. They also freeze well, making them great for meal prep or busy weeknights.

What We’re Using

• 1/2 cup non-fat milk – Adds moisture and helps keep the meatballs tender.
• 3 large eggs – Acts as a binder, ensuring the meatballs hold their shape.
• 20 ounces (93% lean) ground turkey (1.3 pounds) – The lean protein base for the meatballs.
• 12 ounces sweet Italian turkey sausage – Adds a flavorful, slightly spiced element to the mixture.
• 1/2 cup Italian breadcrumbs plus 2 tablespoons – Provides structure and texture.
• 1/2 cup freshly grated Parmesan, pecorino, or asiago cheese, plus extra for serving – Delivers a rich, savory depth.
• 1/2 cup finely chopped fresh parsley – Adds freshness and a pop of color.
• 1 teaspoon kosher salt – Enhances all the flavors.
• 1 teaspoon ground black pepper – Gives a mild heat and earthiness.
• 1 teaspoon garlic powder – Adds a subtle garlic kick without overpowering.
• 2 jars prepared tomato pasta sauce (24-ounce jars) – Choose your favorite sauce with good flavor, or use homemade for a personalized touch.
• Prepared whole wheat pasta, sub-style buns, or polenta – For serving options that complement the meatballs perfectly.

Tools of the Trade

• Crock pot / slow cooker – The star appliance for slow-cooking the meatballs in sauce.
• Large mixing bowl – For combining all the ingredients thoroughly.
• Measuring cups and spoons – To get the proportions just right.
• Baking sheet or plate – To shape and hold the meatballs before adding to the crock pot.
• Spoon or small ice cream scoop – For evenly sized meatballs.
• Grater – To freshly grate the cheese for maximum flavor.

Method: Crock Pot Turkey Meatballs

Step 1: Prepare the Meatball Mixture

In a large mixing bowl, whisk together the non-fat milk and eggs until combined. Add the ground turkey, turkey sausage (casings removed), Italian breadcrumbs, grated cheese, chopped parsley, kosher salt, black pepper, and garlic powder. Mix everything gently but thoroughly — avoid overmixing to keep the meatballs tender.

Step 2: Shape the Meatballs

Using a spoon or small ice cream scoop, portion the mixture into even-sized meatballs, about 1 1/2 inches in diameter. Place the formed meatballs on a baking sheet or plate. This step ensures uniform cooking and makes them easier to transfer.

Step 3: Layer Meatballs in the Crock Pot

Pour one jar of your chosen tomato pasta sauce into the bottom of the crock pot. Gently place the meatballs in the sauce in a single layer. Pour the remaining jar of sauce over the top, making sure the meatballs are well covered.

Step 4: Slow Cook

Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The meatballs will cook through perfectly, absorbing the flavors of the sauce without drying out.

Step 5: Serve and Enjoy

Carefully remove the meatballs with a slotted spoon and serve over your choice of prepared whole wheat pasta, inside sub-style buns for a hearty sandwich, or ladled over creamy polenta for a comforting meal. Sprinkle with extra grated Parmesan or asiago cheese for an added savory touch.

Seasonal Ingredient Swaps

• Fresh basil or oregano instead of parsley for a different herbaceous note.
• Roasted red peppers finely chopped into the meatball mix for sweetness and depth.
• Spinach or kale finely chopped and mixed in for a boost of greens.
• Sun-dried tomatoes chopped and stirred into the sauce for an intense tomato flavor.
• Use butternut squash or pumpkin puree in the sauce during fall for a subtle sweetness and seasonal flair.

Common Errors (and Fixes)

• Dry meatballs: If your meatballs turn out dry, it’s usually from overmixing or using meat that’s too lean. Adding the turkey sausage and milk helps keep them moist.
• Meatballs fall apart: Make sure to use enough eggs and breadcrumbs as binders. Also, handle the mixture gently to avoid crumbling.
• Sauce too thin: Remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate and thicken the sauce.
• Uneven cooking: Keep meatballs in a single layer in the crock pot to ensure even heat distribution.

Refrigerate, Freeze, Reheat

Leftover Crock Pot Turkey Meatballs keep beautifully in the fridge for up to 4 days. Store them in an airtight container with plenty of sauce to prevent drying. For freezing, place the meatballs and sauce in a freezer-safe container or bag and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm gently in a pot over low heat or in the microwave until heated through.

Top Questions & Answers

Can I use all ground turkey instead of adding turkey sausage?

Absolutely! If you prefer, you can use all lean ground turkey. The sausage adds extra flavor and fat, which helps keep the meatballs juicy, so consider adding a tablespoon of olive oil or an extra egg to compensate.

Is it necessary to brown the meatballs before adding to the crock pot?

Not at all. One of the perks of this recipe is skipping that step for convenience. The slow cooker will cook the meatballs thoroughly and infuse them with flavor without the need for browning.

What’s the best way to serve these meatballs for a crowd?

Serve them in a large slow cooker on the buffet table to keep warm, alongside Parmesan Meatball Pasta Bowls or crusty bread for guests to build their plates. This makes for a simple, satisfying meal everyone loves.

Can I make these meatballs gluten-free?

Yes! Swap the Italian breadcrumbs for a gluten-free version and ensure your pasta sauce is gluten-free. This way, you can enjoy the same great taste without gluten.

You Might Also Like

• Parmesan Meatball Pasta Bowls – A cheesy, comforting pasta dish perfect for meatball lovers.
• Creamy Baked Meatball Alfredo Pasta – If you’re craving a rich, creamy twist on meatballs and pasta.

Ready to Cook?

Gather your ingredients, dust off your crock pot, and get ready for a meal that’s as easy as it is delicious. These Crock Pot Turkey Meatballs come together with simple pantry staples and deliver big on flavor and comfort. Whether you’re feeding family or meal prepping for the week, this recipe is a winner that’ll quickly become a go-to in your kitchen.

Slow-cooked, tender, and loaded with Italian flair, these meatballs are waiting to become your next favorite dinner. Serve them up over your favorite pasta or get creative with buns and polenta — either way, you’re in for a treat. Enjoy!

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