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!
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
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.
• 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.
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.