These tender turkey meatballs simmer slowly in a rich, homemade tomato sauce, making for a comforting and easy meal. Perfect for busy days, this recipe lets your slow cooker do all the work while filling your home with delicious aromas.
Start by cooking the onion in a small pan over medium heat with the Italian dressing for about 5 minutes, until the onion softens. Take it off the heat and let it cool for a few minutes. In a large bowl, mix together the turkey, bread crumbs, garlic, the sautéed onions, Italian seasoning, salt, and pepper until everything is well combined. In another bowl, stir together the diced tomatoes, marinara sauce, and dried basil.
Now, shape half of the turkey mixture into meatballs about 1 ½ inches wide and place them in the bottom of your slow cooker. Spoon half of the tomato sauce mixture over the meatballs. Make the rest of the meatballs with the remaining turkey mixture, layer them on top, and pour over the rest of the tomato sauce. Cover and let it cook on low for about 8 hours, or if you’re short on time, set it on high for around 4 hours.
- Use lean ground turkey to keep the meatballs moist but not greasy.
- Brown the meatballs briefly before adding them to the slow cooker for extra flavor and texture.
- Stir the sauce halfway through cooking to prevent it from sticking to the sides.
This dish is perfect for busy days because it requires minimal hands-on time. The slow cooker gently cooks the meatballs, making them tender and flavorful. Plus, the tomato sauce is rich and comforting, making it a great family-friendly meal.
Serve these meatballs over spaghetti or your favorite pasta for a classic meal. They also pair well with mashed potatoes or steamed vegetables for a hearty dinner. Garnish with fresh basil or grated Parmesan for added taste.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave to keep the meatballs tender. For longer storage, freeze the meatballs and sauce separately for up to 3 months.
