Slow Cooker Turkey Meatballs

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These slow cooker turkey meatballs are my answer to a protein-packed family meal that is both comforting and incredibly simple. No eggs or breadcrumbs are needed yet the results are tender and full of flavor. Add in zucchini and your favorite toppings for a cozy dinner that makes busy weeknights feel special.

I made these for a Sunday meal prep and my whole family loved them so much that they requested them two weeks in a row. I now keep extra ground turkey tucked away just for this dish.

Ingredients

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• Ground turkey: brings a lean mild flavor and stays moist without fillers. Look for fresh turkey with no added sodium.
• Olive oil: helps hold things together and adds richness. A good fruity olive oil will improve texture.
• Mayonnaise: keeps the meatballs juicy and tender. Choose real mayonnaise for the best result.
• Herb and garlic seasoning: gives each bite lots of flavor with zero fuss. I love using a blend with dried parsley basil and real garlic.
• Zucchini squash: adds a satisfying veggie base. Choose firm green zucchinis without soft spots.
• Ricotta cheese (optional): adds creaminess on top. The freshest ricotta gives the best flavor.
• Pesto sauce (optional): brings savory herby brightness. Fresher pesto makes a noticeable difference.
• Marinara sauce: smothers the meatballs in tangy flavor. Use a thick flavorful sauce with visible tomato pieces.

Step-by-Step Instructions

Mix the meatball base:

In a large mixing bowl combine ground turkey olive oil mayonnaise and herb and garlic seasoning until the mixture looks evenly blended but be careful not to overmix as this keeps the meatballs tender

Shape and arrange:

Roll the mixture into balls about the size of a golf ball and arrange them in a single layer at the bottom of your slow cooker to make sure they cook evenly you should get around eight large meatballs

Slow cook until juicy:

Set the slow cooker to high and cook for four hours or low for six to eight hours the meatballs will be cooked through and hold their shape you should see some juices collecting around them

Prep the zucchini:

Right before serving use a spiralizer julienne peeler or knife to cut zucchini into noodles or thin strips pat them dry to avoid extra water in the pan

Sauté the zucchini:

Heat olive oil in a skillet over medium heat add the zucchini and sprinkle with a little Italian seasoning cook three to eight minutes stirring often until just softened but not mushy

Plate and top:

Serve a pile of warm zucchini noodles topped with hot turkey meatballs spoon marinara sauce over everything and finish with dollops of ricotta and pesto if you like

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The herb and garlic seasoning takes these meatballs to the next level It is my favorite shortcut ingredient for incredible flavor I remember my kids eagerly rolling these meatballs with me in the kitchen—hands messy lots of laughter—before we loaded up the slow cooker

Storage Tips

These meatballs keep in the fridge for up to four days in a sealed container. They also freeze beautifully. Let them cool to room temperature then freeze in sauce for up to three months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave adding a splash of water if the sauce thickens up.

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Ingredient Substitutions

If you are out of ground turkey try ground chicken for a similar texture. You can swap mayo for plain Greek yogurt for a lighter option. Any favorite jarred or homemade pasta sauce works instead of marinara and skip ricotta and pesto for a simpler take.

Serving Suggestions

Try pairing these meatballs with spaghetti squash or classic pasta for a heartier meal. They are delicious tucked into crusty rolls for a sub or laid over polenta for something special. A fresh green salad is always a good idea.

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Cultural Context

Turkey meatballs offer a lighter twist on classic Italian and American comfort food while still feeling familiar. Skipping the breadcrumbs and eggs makes this recipe friendly for more people and emphasizes the flavors of good olive oil herbs and tomato sauce.

Recipe FAQs

→ How do you keep turkey meatballs moist without eggs or breadcrumbs?

Using mayonnaise and olive oil in the mixture provides moisture, while gentle slow cooking keeps the turkey tender and juicy.

→ Can I use chicken instead of turkey?

Absolutely, ground chicken is a great substitute and will work well following the same method and cooking time.

→ Is it necessary to brown the meatballs first?

Browning isn't required for this method; the slow cooker produces soft, flavorful meatballs without extra steps.

→ What can be served alongside these turkey meatballs?

Zucchini noodles, sautéed vegetables, pasta, rice, or crusty bread all pair well for a versatile, satisfying meal.

→ How can I store and reheat leftovers?

Once cooled, refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or microwave until warmed through.

→ What herbs go best with this dish?

Dried Italian seasoning, fresh basil, oregano, or parsley all add savory depth to complement the turkey and marinara flavors.