How to Make the BEST Slow Cooker Meatballs





Introduction: How to Make the BEST Slow Cooker Meatballs

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I always struggle to reign myself in to solely healthy food, I’m definitely a comfort food kind of gal! These beautiful Slow Cooker Meatballs are exactly that but with a hidden healthy twist… they’re made using turkey mince! Much leaner, much healthier but aallll the comfort & aallll the flavour is most definitely still there. So what are you waiting for?

Here is what you will need to make 14-16 large meatballs/serve 4 (as a main with a side.)

For the Meatballs

  • 1 Small Onion, Finely Diced
  • 2 Garlic Cloves, Minced
  • 3 tbsp Fresh Parsley, Chopped
  • 450g Turkey Mince
  • 90g Dried Breadcrumbs
  • 2 tsp Dried Italian Herbs
  • 1 tsp Salt
  • 1 Small Egg, Beaten

For the Sauce

  • 1 x 400g Tin of Chopped Tomatoes
  • 750g Jar of Pasta/Bolognese Sauce (I used Dolmio Intense Onion & Garlic)
  • 1 tsp Salt
  • 1 tsp Dried Italian Herbs
  • Cooked Pasta or Rice, To Serve (Optional)

Essential Equipment

  • 3.5 litre Slow Cooker

*Please Note Chilling Time For The Meatballs Before Starting This Recipe*

Step 1: Making the Meatballs

To get started – first add all the meatball ingredients into a large bowl and give it a really good mix with a fork.

Then roll heaped tablespoons of the mixture into balls and place on a baking tray. Cover with cling film & pop into the fridge to chill for at least 1-2 hours or overnight if you have the time. (Overnight is better for flavour as well as firming the meatballs – preventing them from falling apart in the sauce.)

Step 2: Preparing the Sauce

Next mix together all the sauce ingredients in the slow cooker.

Step 3: Adding the Meatballs

Then place in the meatballs, put on the lid and cook on low for 6-8 hours until the meatballs are cooked through.

Step 4: Tadah!

It is really that easy!! You can serve these gorgeous Slow Cooker Meatballs straight away alongside some cooked pasta or rice, or you can even freeze them in plastic tubs/freezer bags for a later date. The choice is entirely yours.

If you’re feeling fancy you can scatter over a little more chopped fresh parsley just before serving.

Step 5: To Conclude...

This really is an incredibly easy recipe. I’ve been put off by a lot of slow cooker meatball recipes in the past as they all say you need to precook the meatballs… too much like hard work to me! When it comes to slow cooking, I’m very much of the opinion that I just want to throw everything in, put the lid on and forget about it until it’s done. I don’t have the time or patience to be faffing with tons of prep or precooking – do you? This recipe is absolutely perfect for those (like me) that are short on time and have a family to feed! It definitely helps that it tastes incredible too

I hope you enjoyed the recipe my lovelies, until next time!

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    17 Discussions

    They look fantastic, I Haven't tried turkey mince but will do for this recipe. My sister told me that she uses the slow cooker for baked potatoes, brilliant way to cook.

    1 reply

    I am SO going to ask my mom to make the BEST Slow Cooker Meatballs! BTW, you totally have my vote! Good luck!

    1 reply

    Turkey Mince???????

    What is the difference between it and ground turkey??????

    3 more answers

    Well, minced is basically chopped, whereas ground is like shredded...I think.

    None I believe! That's just what we call it here in the UK :)

    British descriptor. Ground turkey is same, true mince is different, but for this ground works.

    Definitely going to make this -- at least for myself. However, in my circle I don't think I could fling a meatball without hitting a celiac. Can you recommend a best substitute for the bread crumb binder? Thanks.

    4 more answers

    I keep "Gillian's Original Bread Crumbs" on hand for my gluten-free relatives. They're wheat-, gluten-, soy-, and dairy-free. Ingredients are rice flour, water, yeast, salt, cane sugar. I also use Ian's Panko crumbs when I want a crunchy coating.

    Hi. Crumbs are not the binder, but rather a filler. The egg is what binds your ground meat. Give it a try, your meatballs will stay intact even without the crumbs.

    Hi, I recommend corn semolina, which is gluten free and brings more taste to meat. Enjoy !

    Do you know, I'm not actually sure! Hopefully someone else will have the answer for you x

    Obviously not Italian Meatballs. I make "Italian Meatloaf" That is meatloaf with same stuff as meatballs but with turkey and it is good. BUT cow is better, but for the average non Italian American, or even some Italians, (not all of us can cook, sad but true).

    For non Italians this is passable, not realy, actually it is missing key ingredient.

    Can anyone guess?

    1 reply