THE RECIPE JOURNAL · Main Course
Savory Turkey Meatballs in Tomato Sauce from the Slow Cooker
These tender turkey meatballs simmer slowly in a rich, flavorful tomato sauce, making for an easy and comforting meal. Perfect for busy days, this recipe fills your kitchen with delicious aromas and requires minimal effort.
FROM THE KITCHEN • Savory Turkey Meatballs in Tomato Sauce from the Slow Cooker
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Ice Pops with a Triangle Twist
Something delicious to watch next.
01
Step 1
Start by heating the onion and Italian dressing in a small pan over medium heat. Let them cook together for about 5 minutes until the onion softens, then take the pan off the heat and let it cool for a bit. While that’s cooling, mix the ground turkey, bread crumbs, garlic, the sautéed onions, Italian seasoning, salt, and pepper in a big bowl until everything is well combined. In another bowl, stir together the diced tomatoes, marinara sauce, and dried basil, then set that aside for now. Take half of the turkey mixture and roll it into meatballs about 1 1/2 inches wide, placing them in the bottom of your slow cooker. Spoon half of the tomato mixture over the meatballs. Repeat with the rest of the turkey and tomato sauce, layering the meatballs and sauce. Cover the slow cooker and let everything cook on low for about 8 hours, or if you’re short on time, set it on high for 4 hours.
Why you’ll love it
This dish is perfect for busy days when you want a comforting meal with little effort. The slow cooker makes the meatballs tender and flavorful, absorbing the rich tomato sauce. It’s a warm, satisfying meal that feels like homemade comfort food.
How to serve
Serve these meatballs over spaghetti or creamy mashed potatoes for a hearty meal. They also pair well with crusty bread to soak up the tomato sauce. A simple green salad on the side adds a nice balance.
Storage & leftovers
Let the meatballs cool completely before storing. Keep them in an airtight container in the refrigerator for up to 4 days. You can also freeze the meatballs and sauce for up to 3 months; thaw overnight in the fridge before reheating.
