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Slow Cooker Turkey Meatballs

Juicy turkey meatballs simmered in a rich tomato sauce, garnished with herbs and served with zucchini noodles. Slow Cooker Turkey Meatballs
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My children's cheers for meatball night are the best review any cook could ask for. These tender, savory Slow Cooker Turkey Meatballs are packed with lean protein and hidden vegetables, making them a perfect healthy dinner that practically cooks itself. They're diabetic-friendly, low carb, and family-approved.

Ingredients

Scale

For the Turkey Meatballs:

  • 1 ½ pounds lean ground turkey (93/7 works best)
  • ½ cup almond flour (or whole wheat breadcrumbs if not strictly low carb)
  • ¼ cup finely grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • ¼ cup finely chopped yellow onion
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

For the Sugar Free Sauce:

  • 1 (24-ounce) jar of sugar free marinara sauce
  • ½ cup low sodium chicken broth
  • 1 teaspoon Italian seasoning
  • ½ teaspoon onion powder

Instructions

  1. Combine the Meatball Mixture: In a large mixing bowl, add the ground turkey, almond flour, Parmesan cheese, egg, garlic, onion, parsley, oregano, salt, and pepper. Use your hands to gently mix everything until just combined. Overmixing can make the meatballs tough, so stop as soon as the ingredients are incorporated.
  2. Form the Meatballs: Using a tablespoon or a small cookie scoop, portion out the mixture and roll it into about 20-24 evenly-sized meatballs, roughly 1 ½ inches in diameter. This consistent size ensures they all cook through at the same time.
  3. Prepare the Slow Cooker: Lightly spray the insert of your slow cooker with olive oil for easy cleanup. In a separate bowl, whisk together the sugar free marinara sauce, chicken broth, Italian seasoning, and onion powder. Pour about a third of this sauce mixture into the bottom of the slow cooker.
  4. Cook to Perfection: Carefully place the formed turkey meatballs into the slow cooker in a single layer. Pour the remaining sauce over the top, gently shaking the crock to distribute it. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. The meatballs are done when they are cooked through and reach an internal temperature of 165°F.

Notes

This recipe is incredibly adaptable to various dietary needs. For a gluten-free version, it is naturally gluten-free as written with almond flour. For dairy-free, simply omit the Parmesan cheese or use a nutritional yeast substitute. Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/slow-cooker-turkey-meatballs/