Simple Crockpot Ground Turkey Meatballs

Getting a wholesome, homemade dinner on the table during busy weeknights can feel nearly impossible. Between work deadlines, school pickups, and everything else life throws your way, the idea of standing over the stove for an hour just isn’t realistic most days.

That’s where these crockpot ground turkey meatballs come to the rescue. They’re packed with fresh herbs and swimming in a flavorful tomato sauce, they practically cook themselves while you tackle your to-do list, and best of all, they’re a healthier take on a classic comfort food that the whole family will actually enjoy.

What Kind of Ground Turkey Should I Use?

For this recipe, you’ll want to pick up ground turkey that’s around 93% lean, which gives you a good balance between flavor and health benefits. If you go too lean (like 99%), your meatballs might end up a bit dry, while something with more fat content (85% lean) will work but can make your sauce a bit greasier. Ground turkey is usually sold in those vacuum-sealed packages in the meat section, and it’s totally fine to use it straight from the package without any special prep. Just make sure to check the sell-by date and that the meat looks fresh and pink, not gray or discolored.

Options for Substitutions

This recipe is pretty forgiving, so here are some easy swaps you can make:

• Ground turkey: You can easily swap ground turkey for ground chicken, lean ground beef, or even ground pork. If using beef or pork, you might want to drain some fat after browning the meatballs.
• Fresh herbs: Don’t have fresh parsley and basil? Just use dried instead. Replace the 1/2 cup fresh parsley with 2 tablespoons dried, and the 1/4 cup fresh basil with 1 tablespoon dried. Add them directly to the meat mixture.
• Egg: If you’re out of eggs, try using 3 tablespoons of milk or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) as a binder.
• Crushed tomatoes: You can use tomato sauce or puree instead. If using sauce, the consistency will be thinner, so you might want to add a tablespoon of tomato paste to thicken it up.
• Diced tomatoes: Fire-roasted diced tomatoes work great here and add a nice smoky flavor. You can also use a second can of crushed tomatoes if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot meatballs is overworking the meat mixture, which creates dense, tough meatballs instead of tender ones – mix just until the ingredients are combined and handle the meat gently when forming the balls.

Ground turkey is leaner than beef, so it’s easy to end up with dry meatballs if you’re not careful – adding a tablespoon of milk or an extra drizzle of olive oil to the mixture helps keep them moist throughout the long cooking time.

Don’t skip browning the meatballs in a pan before adding them to the crockpot if you have time, as this step adds flavor and helps them hold their shape better in the sauce.

Finally, resist the urge to stir the meatballs too often during cooking, especially in the first two hours, since they need time to firm up or they’ll break apart in the sauce.

What to Serve With Ground Turkey Meatballs?

These turkey meatballs are perfect over a big bowl of spaghetti or your favorite pasta like penne or rigatoni. I love serving them with garlic bread on the side for soaking up all that tomato sauce, and a simple Caesar salad to round out the meal. If you’re trying to keep things low-carb, these meatballs are also great over zucchini noodles or spaghetti squash. You can even pile them onto hoagie rolls with some melted mozzarella for easy meatball subs that everyone will love.

Storage Instructions

Store: These meatballs keep really well in the fridge for up to 4 days. Just store them in an airtight container with the sauce, and they’ll actually taste even better the next day as the flavors meld together. They’re perfect for meal prep or making ahead for busy weeknights.

Freeze: You can freeze these meatballs for up to 3 months, which makes them super convenient to have on hand. Let them cool completely, then freeze them in the sauce in freezer-safe containers or bags. I like to portion them out so I can thaw just what I need for dinner.

Reheat: Warm them up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I find the stovetop keeps them from drying out. If they seem a bit thick after reheating, just add a splash of water or broth to loosen the sauce.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 100-115 g
• Fat: 45-55 g
• Carbohydrates: 65-80 g

Ingredients

For the meatballs:

• 1 lb ground turkey (I like Butterball for a lean but juicy texture)
• 1 large egg
• 3/4 cup fresh parsley, chopped
• 1/2 cup fresh basil, chopped
• 1/2 onion (finely diced into 1/4-inch pieces)
• 2 tbsp fresh garlic, minced
• 1 tbsp olive oil
• 1 1/4 tsp salt
• 1 tsp black pepper

For the sauce:

• 28 oz crushed tomatoes (I use Cento for a sweeter, less acidic base)
• 14.5 oz diced tomatoes
• 1.5 tbsp fresh garlic, minced
• 1 tbsp dried parsley
• 1 tbsp dried basil
• 1.5 tbsp dried oregano
• 1 tsp onion powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Step 1: Prepare the Aromatics and Form the Meatballs

• 1 lb ground turkey
• 1 large egg
• 3/4 cup fresh parsley, chopped
• 1/2 cup fresh basil, chopped
• 1/2 onion, finely diced
• 2 tbsp fresh garlic, minced
• 1 tbsp olive oil
• 1 1/4 tsp salt
• 1 tsp black pepper

Heat the olive oil in a skillet over medium heat and sauté the diced onion and 2 tbsp minced garlic until softened and fragrant, about 3-4 minutes.

Transfer to a large bowl and let cool slightly.

Add the ground turkey, egg, fresh parsley, fresh basil, salt, and black pepper to the bowl with the cooled aromatics.

Mix gently with your hands until just combined—don’t overmix, as this keeps the meatballs tender.

Form the mixture into 1.5-inch balls and place them directly into your crockpot.

I prefer to work with slightly damp hands when forming meatballs; it prevents sticking and gives them a more uniform shape.

Step 2: Build the Sauce and Cook

• 28 oz crushed tomatoes
• 14.5 oz diced tomatoes
• 1.5 tbsp fresh garlic, minced
• 1 tbsp dried parsley
• 1 tbsp dried basil
• 1.5 tbsp dried oregano
• 1 tsp onion powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

In a bowl, whisk together the crushed tomatoes, diced tomatoes, 1.5 tbsp minced garlic, dried parsley, dried basil, dried oregano, onion powder, salt, black pepper, and red pepper flakes.

Pour this sauce over the meatballs in the crockpot, gently stirring to coat them evenly.

Cover and cook on high for 4 hours or on low for 6-8 hours.

The meatballs are done when they’re cooked through and the sauce has thickened slightly.

I like to use Cento crushed tomatoes specifically because they have a naturally sweeter, less acidic flavor that balances beautifully with the lean turkey.

Step 3: Serve

Ladle the meatballs and sauce over cooked pasta, rice, or roasted vegetables.

For the best presentation, let the meatballs rest in the sauce for a few minutes before serving so they stay moist and flavorful.

Simple Crockpot Ground Turkey Meatballs

Delicious Simple Crockpot Ground Turkey Meatballs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 5 minutes mins

Cook Time 4 hours hrs 10 minutes mins

Total Time 6 hours hrs 15 minutes mins

Servings 4 servings

Calories 1200 kcal

Ingredients

  

For the meatballs::

• 1 lb ground turkey (I like Butterball for a lean but juicy texture)
• 1 large egg
• 3/4 cup fresh parsley, chopped
• 1/2 cup fresh basil, chopped
• 1/2 onion (finely diced into 1/4-inch pieces)
• 2 tbsp fresh garlic, minced
• 1 tbsp olive oil
• 1 1/4 tsp salt
• 1 tsp black pepper

For the sauce::

• 28 oz crushed tomatoes (I use Cento for a sweeter, less acidic base)
• 14.5 oz diced tomatoes
• 1.5 tbsp fresh garlic, minced
• 1 tbsp dried parsley
• 1 tbsp dried basil
• 1.5 tbsp dried oregano
• 1 tsp onion powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

 

• Heat the olive oil in a skillet over medium heat and sauté the diced onion and 2 tbsp minced garlic until softened and fragrant, about 3-4 minutes. Transfer to a large bowl and let cool slightly. Add the ground turkey, egg, fresh parsley, fresh basil, salt, and black pepper to the bowl with the cooled aromatics. Mix gently with your hands until just combined—don't overmix, as this keeps the meatballs tender. Form the mixture into 1.5-inch balls and place them directly into your crockpot. I prefer to work with slightly damp hands when forming meatballs; it prevents sticking and gives them a more uniform shape.
• In a bowl, whisk together the crushed tomatoes, diced tomatoes, 1.5 tbsp minced garlic, dried parsley, dried basil, dried oregano, onion powder, salt, black pepper, and red pepper flakes. Pour this sauce over the meatballs in the crockpot, gently stirring to coat them evenly. Cover and cook on high for 4 hours or on low for 6-8 hours. The meatballs are done when they're cooked through and the sauce has thickened slightly. I like to use Cento crushed tomatoes specifically because they have a naturally sweeter, less acidic flavor that balances beautifully with the lean turkey.
• Ladle the meatballs and sauce over cooked pasta, rice, or roasted vegetables. For the best presentation, let the meatballs rest in the sauce for a few minutes before serving so they stay moist and flavorful.