Slow Cooker Turkey Meatballs in Marinara and Basil
Tender turkey meatballs simmered in a rich marinara sauce, made easy in the slow cooker. Pesto and panko keep the meatballs moist while the sauce develops deep flavor with minimal effort. Perfect for a comforting weeknight dinner over pasta.
Ingredients
- 1 lb 450 g ground turkey (not breast)
- 1/2 cup 120 g prepared basil pesto
- 1/2 cup 60 g panko bread crumbs
- 1/4 cup 25 g grated Parmesan cheese
- 1 28- ounce can 800 g crushed tomatoes
- 2 tablespoons 30 g tomato paste
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sugar
- Kosher salt and black pepper to taste
Instructions
- Mix turkey, pesto, panko, Parmesan, salt, and pepper until just combined.
- Roll mixture into 2-inch meatballs and place on a plate.
- Microwave meatballs on high for 5 minutes to render fat.
- In the slow cooker, combine crushed tomatoes, tomato paste, onion, garlic, Italian seasoning, red pepper flakes, sugar, and salt.
- Transfer microwaved meatballs to the slow cooker, discarding rendered fat.
- Gently stir to coat meatballs in sauce.
- Cover and cook on low for 4 to 5 hours until meatballs are tender.
- Serve over cooked pasta and garnish with fresh basil or parsley.
Notes
- Microwaving meatballs removes excess fat, keeping the sauce clean and silky.
- Use regular ground turkey, not breast, to prevent dry meatballs.
- Mix meatball ingredients just until combined to avoid tough texture.
- Cook on low only; high heat toughens meatballs and over-reduces sauce.
- Reserve pasta water to thin sauce if needed before serving.