So glad you landed on this recipe, it enables you to savor the flavors of Italy with minimal effort! These Italian-style meatballs come together seamlessly in your slow cooker, soaking up your favorite marinara sauce as they cook to tender perfection. The best part? Once they’re done, just switch the machine to warm mode and let them sit, ready for seconds, thirds, or whenever your crew is hungry.

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These Italian meatballs are a lifesaver! I need something easy and delicious—and this is the perfect recipe. Definitely making this again… and again!

Avery
(4.86 stars) 7 ratings
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Whether you serve them over pasta, layered on a crusty sub roll, or enjoyed on their own (sometimes I even add them to salads and on top of pizza), dinner has never been so easy and delicious. It’s like taking a trip to Italy without leaving the house!

This mouthwatering, saucy dish comes together in three simple steps: 

  1. Make the meatballs: Combine ground turkey with breadcrumbs, Parmesan, parsley, egg, garlic, salt, pepper and optional crushed red pepper flakes to create the perfect meatball mixture.
  2. Add to your slow cooker: Liberally mist the inside of your slow cooker then place your formed meatballs inside in a single layer and generously pour marinara sauce on top. Do not stir your meatballs in the sauce; they are too fragile and may break apart. Leave them as is.
  3. Let the machine work its magic: Cover and set your slow cooker, sit back, and let your meatballs simmer away.

Note: If you don’t have a slow cooker, I’ve provided easy instructions for making these in the oven or on the stovetop; check the recipe notes below for details.

In a few hours, you’ll be rewarded with a flavorful batch of moist meatballs that seriously hit the spot. And along with its ease and deliciousness, the versatility of this dish is also awesome—you can savor them in countless ways. I typically serve mine over a bed of pasta, whether it’s the classic spaghetti, zoodles for a low-carb twist, or roasted spaghetti squash. But these meatballs also make an excellent topping for pizza, a tasty filling for hero sandwiches, or even bite-sized appetizers with toothpicks for your next gathering…and every serving option is equally delish.

When I’m feeding a larger crowd—aka my extended family—I love to double this recipe! Here’s how I do it (more details in the notes section below):

  1. Start by laying the first batch of raw meatballs in the slow cooker. Pour one (24-ounce) jar of marinara sauce over the top to roughly cover them. This will prevent the first and second layers of raw meatballs from sticking together.
  2. Roll the second batch of meatballs and layer them on top of the first batch.
  3. Pour two (24-ounce) jars of marinara sauce over the second batch of meatballs. Quick note: Although we’re doubling the recipe, you need only three (24-ounce) jars of marinara sauce—not four!

Pop on the lid, set your slow cooker to high, and let it work its magic for 3 to 4 hours. Remember, always resist the urge to stir—the meatballs are fragile when raw and could break apart. Just set it and forget it! You’ll enjoy perfectly tender, flavorful meatballs swimming in saucy goodness. Every. Single. Time.

Another benefit from making meatballs in the slow cooker: During the busy holiday season, this recipe becomes my secret weapon for saving oven and stove space. My slow cooker is truly a lifesaver—I often have two (sometimes even three—I have a big family!) working at once. Some of our other favorites are my Slow Cooker Eggplant Parm, BBQ Pulled Chicken and Slow Cooker Salsa Verde Chicken Chili—they’re always a hit. (And my Slow Cooker Steel-Cut Oats with Apples and Figs makes a DELISH breakfast!)

Whether you’re whipping up a cozy family dinner, getting ready to cheer on your favorite sports team on TV, or just in the mood for a comforting meal, these slow cooker meatballs are your golden ticket to an Italian feast right in your kitchen. I’m hoping they’ll become a become a requested staple in your home…they definitely are in mine!

I provided the nutrition information per meatball to make it easier for you to calculate based on how many you enjoy. In my house, a typical serving is 4 to 5 meatballs.

Try these Chicken Parm Meatballs!

(4.86 stars) 7 ratings

Slow Cooker Italian-Style Meatballs

This recipe is perfect for hosting a gathering. By seamlessly making moist and delicious meatballs in the slow cooker, you free up the stove and oven for other dishes. And if you're feeding a large crowd, follow the directions for doubling the batch!
Yield: 24 meatballs
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
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Ingredients
 

  • 1 pound ground turkey, 90-94% lean
  • ½ cup grated Parmesan
  • ½ cup finely chopped fresh parsley
  • ⅓ cup “Italian-seasoned” breadcrumbs, preferably whole grain
  • 1 large egg, lightly beaten
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes, optional, for slight heat
  • 48 ounces of your favorite marinara sauce

Equipment

Instructions
 

  • Liberally mist the bottom of your slow cooker bowl with oil spray.
  • In a large bowl, combine the turkey, Parmesan, parsley, breadcrumbs, egg, garlic, salt, pepper and optional crushed red pepper flakes. Using your hands, mix ingredients until everything is well combined, being careful not to over-mix or they’ll become too tough.
  • Once combined, gently roll meatballs between your two hands, forming fluffy golf-ball-size meatballs that are not too tight or compact. As you roll them, gently place them on the bottom of your slow cooker in a single layer.
  • When all of the meatballs are complete, pour the marinara sauce over them. Do not stir the raw meatballs as they are too fragile and may fall apart. (If your marinara sauce is plain and needs some jazzing up, add 1 teaspoon of optional Italian seasoning blend and gently swirl into the sauce only, remembering to not disturb the raw meatballs).
  • Place the cover on top of your slow cooker and cook on high for 3 to 4 hours until the meatballs' internal temperature is 165℉.
  • Serve with whole-grain pasta, zucchini noodles, or spaghetti squash—and sprinkle on additional Parmesan, red pepper flakes, and fresh herbs if desired. Leftovers can be refrigerated for up to 4 days, or frozen for up to 3 months.

Notes

• I provided the nutrition information per meatball to make it easier for you to calculate based on how many you enjoy. In my house, a typical serving is 4 to 5 meatballs.
• You can use any preferred type of ground meat—beef, vegetarian, and so on.
• Leftovers will last in the fridge for up to 4 days, or in the freezer for up to 3 months.
• To make these meatballs gluten-free, simply swap regular breadcrumbs with gluten-free breadcrumbs.
• For a dairy-free version, omit the Parmesan cheese or replace it with a plant-based Parmesan-style substitute or nutritional yeast. If using nutritional yeast, I recommend using half the amount of Parm called for in the recipe–about ¼ cup.
How to double the recipe:
• Liberally mist the inside of the slow cooker and layer the first batch of raw meatballs in a single layer. Pour one (24-ounce) jar of marinara sauce over the top to roughly cover them. This will prevent the first and second layers of meatballs from sticking together.
• Roll the second batch of meatballs and layer them on top of the first batch.
• Pour two (24-ounce) jars of marinara sauce over the second batch of meatballs. Quick note: Although we’re doubling the recipe, you need only three (24-ounce) jars of marinara sauce—not four!
• Whatever you do, resist the urge to stir—the meatballs are fragile when raw and could break apart.
• Pop on the lid, set your slow cooker to high, and let it work its magic for 3 to 4 hours. 
No slow cooker, no problem! Here’s how to cook the meatballs in the oven or on the stovetop:
To cook in oven: 
• Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. Combine the meatball ingredients in a mixing bowl, being thoughtful not to overmix.
• Form fluffy meatballs by rolling between the palm of your hands and place on the prepared baking sheet. Bake in the oven for 15 to 20 minutes, or until meatballs are fully cooked through and hit an internal temp of 165°F. (You can use an instant-read meat thermometer to check.)
• Transfer cooked meatballs to a pot of simmering sauce and gently stir. Allow the meatballs to simmer for at least 5 to 10 minutes, until they’re warmed and saucy!
To cook on stovetop:
• Pour the 48 ounces marinara sauce into a large, deep skillet, wide pot, or Dutch oven and bring it to a gentle simmer over medium heat. Once simmering, nestle the raw meatballs directly into the sauce in a single layer (it’s fine if they’re snug or slightly stacked). Do not stir yet—they’re delicate at this stage and can break apart.
• Spoon a little sauce over the tops (or gently nudge them to submerge), then cover, reduce the heat to low, and simmer gently for 20–25 minutes, until the meatballs are cooked through and reach an internal temperature of 165°F.
• After about 10 minutes, once the meatballs have firmed up, give them one or two very gentle stirs to prevent sticking and help them cook evenly.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 saucy meatballCalories: 50Carbohydrates: 3gProtein: 5gTotal Fat: 2.5g— Unsaturated Fat: 2g— Saturated Fat: 0.5gCholesterol: 20mgSodium: 140mgPotassium: 54mgFiber: 1gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!