Crock Pot Turkey Meatballs
These Crock Pot Turkey Meatballs are a set-it-and-forget-it Italian classic, tender, juicy, and perfect over pasta, subs, or creamy polenta.
Equipment
- Crock pot / slow cooker
- Large Mixing Bowl
- Measuring cups and spoons
- Baking sheet or plate
- Spoon or small ice cream scoop
- Grater
Ingredients
- 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 ground turkey (93% lean) the lean protein base for the meatballs
- 12 ounces sweet Italian turkey sausage casings removed, adds flavorful, slightly spiced element
- 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 rich, savory depth
- 1/2 cup fresh parsley finely chopped, adds freshness and color
- 1 teaspoon kosher salt enhances all the flavors
- 1 teaspoon ground black pepper gives mild heat and earthiness
- 1 teaspoon garlic powder adds subtle garlic kick without overpowering
- 2 jars prepared tomato pasta sauce 24-ounce jars, choose your favorite or homemade
- prepared whole wheat pasta, sub-style buns, or polenta for serving options
Instructions
Method: Crock Pot Turkey Meatballs
- 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 to keep the meatballs tender.
- 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.
- Pour one jar of tomato pasta sauce into the bottom of the crock pot. Gently place the meatballs in a single layer in the sauce. Pour the remaining jar of sauce over the top, ensuring meatballs are well covered.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until meatballs are cooked through and tender.
- Carefully remove the meatballs with a slotted spoon and serve over prepared whole wheat pasta, inside sub-style buns, or over creamy polenta. Sprinkle with extra grated Parmesan or asiago cheese if desired.
Notes
- Use gluten-free breadcrumbs and sauce to make this recipe gluten-free.
- Remove the crock pot lid in the last 30 minutes to thicken the sauce if it is too thin.
- Leftovers keep in the fridge up to 4 days; freeze for up to 3 months.
- Customize herbs like basil or oregano for different flavor profiles.
- Do not overmix the meatball mixture to keep meatballs tender and moist.