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Crockpot Turkey Meatballs on a white plate, garnished with parsley and covered in marinara sauce

Crockpot Turkey Meatballs

These Crockpot Turkey Meatballs are a time-saving delight, offering juicy, flavorful meatballs simmered in rich marinara sauce. Perfect for busy weeknights or meal prepping, they are a healthy alternative to traditional beef meatballs.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 24 meatballs
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs 93% lean ground turkey (can substitute ground chicken)
  • 1 tbsp dried onion flakes
  • 1/2 cup chopped fresh parsley
  • 1/3 cup chopped fresh basil
  • 1 tbsp garlic powder
  • 1 tbsp Italian seasoning
  • 1/2 tbsp salt
  • 1/2 tsp black pepper
  • 1/4 cup oat flour
  • 36 ounces marinara sauce

Equipment

  • Slow Cooker
  • Cookie scoop
  • Meat thermometer

Method
 

  1. In a large bowl, combine ground turkey, onion flakes, parsley, basil, garlic powder, Italian seasoning, salt, pepper, and oat flour. Mix everything evenly.
  2. Use a cookie scoop to form evenly sized meatballs. This should give you about 24-32 meatballs.
  3. Pour 1/3 of the marinara sauce (12 ounces) into the bottom of your crockpot.
  4. Add a single layer of meatballs, spacing them at least an inch apart.
  5. Pour another 1/3 of the marinara on top of this layer.
  6. Add the remaining meatballs as a second layer and pour the rest of the marinara over them.
  7. Cover with the lid and cook on high for 3-4 hours or low for 4-6 hours. Do not stir until the meatballs have set.
  8. Check the internal temperature of the meatballs—they should reach 165°F to ensure they’re fully cooked.

Notes

Pro tip: When it comes to marinara, I love Rao’s or any sauce with a short ingredient list. Quality sauce is the foundation for flavor!