Crockpot Turkey Meatballs Recipes

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SLOW COOKER TURKEY MEATBALLS IN TOMATO SAUCE



Slow Cooker Turkey Meatballs in Tomato Sauce image

These slow cooker turkey meatballs in tomato sauce are a great alternative to traditional beef meatballs. Can be served over pasta or make meatball sandwiches with sauteed onions and peppers with melted Italian cheese over the top. Fantastic!

Provided by Cheryl

Categories     World Cuisine Recipes     European     Italian

Time 4h25m

Yield 6

Number Of Ingredients 10

¼ cup minced onion
1 tablespoon Italian-style salad dressing
1 ½ pounds ground turkey
1 ¼ cups Italian-seasoned bread crumbs
5 cloves garlic, crushed
2 tablespoons Italian seasoning
salt and ground black pepper to taste
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (26 ounce) jar marinara sauce
2 teaspoons dried basil

Steps:

  • Saute onion and Italian dressing in a small saute pan over medium heat for 5 minutes. Remove from heat and let cool slightly, about 5 minutes.
  • Combine turkey, bread crumbs, garlic, sauteed onions, Italian seasoning, salt, and pepper in a bowl; mix well.
  • Combine diced tomatoes and marinara in a second bowl; set aside.
  • Form 1/2 of the turkey mixture into 1 1/2-inch meatballs and layer them in the bottom of a slow cooker. Pour 1/2 of the tomato mixture over the meatballs. Form the remaining turkey mixture into meatballs and layer with remaining tomato mixture.
  • Cover and cook until no longer pink in the centers, about 4 hours on High, or 8 hours on Low.

Nutrition Facts : Calories 415.2 calories, Carbohydrate 41.1 g, Cholesterol 86.5 mg, Fat 14.1 g, Fiber 6.4 g, Protein 29.8 g, SaturatedFat 3.5 g, Sodium 1281.2 mg, Sugar 16.1 g

EASY CROCKPOT TURKEY MEATBALLS



Easy Crockpot Turkey Meatballs image

These Crockpot Turkey Meatballs combine ground turkey with fresh spinach, basil and marinara for an easy-prep gluten-free, dairy-free, paleo and whole30 friendly recipe!

Provided by Robyn Downs

Categories     Main Course

Time 8h15m

Number Of Ingredients 10

1 small yellow onion
2 cups baby spinach (loosely packed )
1 cup fresh basil leaves (loosely packed )
1 tbsp nutritional yeast
1 tsp granulated garlic powder
1 tsp kosher salt
1 lb dark meat ground turkey (93% lean )
2 tsp olive oil
1 15-oz jar marinara sauce
red pepper flakes, fresh basil, parmesan, cooked pasta, cooked spaghetti squash or zoodles, crusty bread

Steps:

  • Grate the onion using the large holes of a box grater over a large bowl. You should end up with about ¼ cup.
  • Chop the spinach and basil into very small pieces. Alternatively you can add the onion, basil, and spinach to a food processor and pulse until finely chopped but not pureed.
  • To the same bowl, add the nutritional yeast, garlic powder, and salt, stirring to combine. Add the turkey and stir again, until all the ingredients are well incorporated.
  • Add the olive oil to the base of a 6-quart slow cooker, spreading it around until the bottom is well coated.
  • Using a small, 1.6-inch cookie scoop, scoop the turkey mixture into a single layer into the base of the slow cooker. Gentle scoop any remaining mixture on top, creating a second layer. If you don't have a cookie scoop, you can use a large soup spoon instead. Ground turkey is very sticky, so trying to roll them into balls by hand will likely result in a mess, so use the scoop or spoon method for best results.
  • Pour the marinara sauce over the meatballs. Do not stir.
  • Cover and cook on high for 4 hours or low for 6-8. Uncover and gently stir to separate the meatballs.
  • Serve over pasta, spaghetti squash, or with crusty bread, topped with fresh basil, parmesan (traditional or dairy-free), and red pepper flakes if desired.

Nutrition Facts : Calories 42 kcal, Carbohydrate 2 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 14 mg, Sodium 261 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

CROCKPOT TURKEY MEATBALLS



Crockpot Turkey Meatballs image

This is my favorite recipe for classic crockpot turkey meatballs. They're spiced just right, incredibly tender, filled with tons of flavor, and there's hardly any work involved.

Provided by Noel8662

Categories     European

Time 7h5m

Yield 25 Meatballs, 5 serving(s)

Number Of Ingredients 12

1 large egg
1/3 cup breadcrumbs
1 1/2 tablespoons olive oil
1/8 cup parmesan cheese, grated
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/3 teaspoon salt
1/4 teaspoon pepper
1/2 large sweet onion, sliced
1 (28 ounce) can crushed tomatoes
1 lb ground turkey

Steps:

  • Beat the egg in a large mixing bowl. Add the ground turkey, breadcrumbs, 1 Tablespoons olive oil, parmesan, garlic, oregano, basil, salt, and pepper in a large bowl. Mix everything up just so the ingredients are combined - avoid overmixing. Roll into desired size balls - mine were slightly larger than a golfball. Some people prefer them larger, some prefer them smaller. Place all rolled meatballs on a large baking sheet.
  • Place onion slices in the bottom of the crockpot, topped with 1/2 can of crushed tomatoes.
  • Coat a large skillet with remaining 1/2 Tablespoon of olive oil and bring to medium-high heat. Lightly brown the meatballs (only 6-8 meatballs at a time) for about 1 minute on each side. Do not skip this step - read above for why. Layer the meatballs into the crockpot as you're browning each batch. Once all browned meatballs have been added to the crockpot, pour remaining can of tomatoes on top.
  • Cover and cook on low for 6-6.5 hours. Serve with pasta, as meatball subs, plain, etc. No matter how I serve them, I always top with a little chopped fresh basil. Store leftovers covered tightly in the refrigerator for up to 1 week.

Nutrition Facts : Calories 283.4, Fat 13.5, SaturatedFat 3.3, Cholesterol 102, Sodium 523.2, Carbohydrate 19, Fiber 3.8, Sugar 1.2, Protein 23.9

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