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Slow Cooker Turkey Meatball Marinara - Cozy, Hands-Off Comfort Food

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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the meatballs:
  • 1 1/2 pounds ground turkey (93% lean is ideal)
  • 1 large egg
  • 1/2 cup Italian-style breadcrumbs (or plain with extra herbs)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons milk
  • 3 cloves garlic, finely minced
  • 1/4 cup finely chopped onion (or 1 teaspoon onion powder)
  • 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional, for gentle heat)
  • For the marinara:
  • 1 (24–28 ounce) jar marinara sauce, or 3 cups homemade
  • 1 (14.5 ounce) can crushed or diced tomatoes
  • 1 tablespoon tomato paste (optional, for richness)
  • 1 teaspoon sugar or honey (optional, to balance acidity)
  • 1 teaspoon dried basil (or a few fresh basil leaves at the end)
  • 1/2 teaspoon kosher salt, to taste
  • Freshly ground black pepper, to taste
  • To serve (optional):
  • Cooked spaghetti or your favorite pasta
  • Toasted hoagie rolls for subs
  • Shredded mozzarella or extra Parmesan
  • Fresh basil, chopped

Method
 

  1. Prep the slow cooker. Lightly coat the insert with cooking spray or a little olive oil to prevent sticking.
  2. Build the sauce base. Add the marinara, crushed tomatoes, tomato paste (if using), basil, a pinch of salt and pepper, and sugar or honey (if using) to the slow cooker. Stir to combine and spread the sauce evenly.
  3. Mix the meatball ingredients. In a large bowl, combine ground turkey, egg, breadcrumbs, Parmesan, milk, garlic, onion, parsley, salt, pepper, oregano, and red pepper flakes. Stir gently with a fork or your hands until just combined. Do not overmix.
  4. Shape the meatballs. With damp hands or a small scoop, form meatballs about 1 1/2 inches in diameter. You should get 18–24, depending on size.
  5. Nestle into the sauce. Place meatballs into the slow cooker in a single layer as much as possible. It’s fine if they touch, but avoid stacking too high.
  6. Cook low and slow. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until meatballs are cooked through and reach an internal temperature of 165°F (74°C).
  7. Taste and finish. Stir gently, taste the sauce, and adjust salt and pepper. If using fresh basil, toss it in now. For extra richness, you can swirl in a tablespoon of butter.
  8. Serve your way. Spoon over hot pasta, tuck into rolls for meatball subs, or serve over zucchini noodles or spaghetti squash. Finish with Parmesan and a sprinkle of basil.