Crockpot Turkey Meatballs Recipe

Ground turkey: Lean protein that forms the base of the meatballs.

Breadcrumbs: Helps bind the meatballs and adds texture.

Beaten egg: Acts as a binder to hold the meatball mixture together.

Garlic powder: Adds a subtle garlic flavor to the meatballs.

Onion powder: Provides a mild onion taste without the need for fresh onions.

Salt: Enhances the overall flavor of the meatballs.

Black pepper: Adds a hint of spice and depth to the meatballs.

Marinara sauce: A rich tomato-based sauce that the meatballs will cook in, adding flavor and moisture.

When forming the meatballs, use slightly damp hands to prevent the mixture from sticking to your fingers. This will help you create evenly shaped meatballs that cook uniformly. Additionally, browning the meatballs in a skillet for a few minutes before placing them in the crockpot can add extra flavor and help them hold their shape better during the slow cooking process.

• ground turkey - Substitute with ground chicken: Ground chicken has a similar texture and mild flavor, making it a good alternative to ground turkey.

• ground turkey - Substitute with ground beef: Ground beef adds a richer flavor and more fat content, which can make the meatballs juicier.

• breadcrumbs - Substitute with oats: Oats can provide a similar binding effect and texture, and they are a healthier whole grain option.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a similar texture and flavor, and they can also help bind the meatballs together.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can act as a binder for those who are vegan or allergic to eggs.

• beaten egg - Substitute with applesauce: Applesauce can be used as a binder and adds moisture, making it a good option for those avoiding eggs.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.

• garlic powder - Substitute with shallot powder: Shallot powder can offer a milder, sweeter flavor that complements the meatballs well.

• onion powder - Substitute with finely chopped onions: Fresh onions can provide a more robust flavor and texture to the meatballs.

• onion powder - Substitute with scallion powder: Scallion powder offers a milder onion flavor that can be a good alternative.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the meatballs.

• salt - Substitute with sea salt: Sea salt can provide a different mineral profile and a slightly different flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile and can be used to maintain the peppery taste.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, which can enhance the flavor of the meatballs.

• marinara sauce - Substitute with tomato sauce: Tomato sauce can be used as a base and can be seasoned to mimic marinara sauce.

• marinara sauce - Substitute with pesto sauce: Pesto sauce offers a completely different flavor profile with basil, garlic, and pine nuts, providing a unique twist to the meatballs.

• Allow the meatballs to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled meatballs into an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place the container in the freezer.
• For freezing, you can also place the meatballs on a baking sheet lined with parchment paper and freeze them individually for about 2 hours. Once frozen, transfer them to a freezer-safe bag or container. This method prevents them from sticking together.
• Label the container or bag with the date to keep track of their freshness.
• When ready to reheat, if frozen, thaw the meatballs in the refrigerator overnight. This ensures even reheating and maintains their texture.
• Reheat the meatballs in a saucepan over medium heat, adding extra marinara sauce if needed. Alternatively, you can reheat them in the microwave, covered, in 1-minute intervals until heated through.
• For a quick meal, you can also reheat the meatballs directly from frozen in the crockpot on low for 2-3 hours, adding some extra marinara sauce to keep them moist.

• Preheat your oven to 350°F (175°C). Place the leftover meatballs in a baking dish, ensuring they are evenly spaced. Cover the dish with aluminum foil to retain moisture. Bake for about 20 minutes or until the meatballs are heated through.

• For a quick and easy method, use the microwave. Place the meatballs in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap. Heat on medium power for 2-3 minutes, checking halfway through and stirring if necessary. Ensure the meatballs are heated evenly.

• If you prefer a stovetop method, place the meatballs in a skillet over medium heat. Add a splash of marinara sauce or broth to keep them moist. Cover the skillet and heat for about 10 minutes, stirring occasionally, until the meatballs are warmed through.

• For a slow and steady approach, use your crockpot. Place the meatballs back in the crockpot and add a bit more marinara sauce if needed. Set the crockpot to low and heat for 1-2 hours, or until the meatballs are thoroughly warmed.

• To reheat in an air fryer, preheat the air fryer to 350°F (175°C). Place the meatballs in the basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a unique twist, reheat the meatballs in a soup. Add them to a pot of broth or vegetable soup and simmer on low heat for about 15 minutes, or until the meatballs are heated through and have absorbed some of the soup's flavors.

• Mixing bowl: Use this to combine the ground turkey, breadcrumbs, beaten egg, garlic powder, onion powder, salt, and black pepper.

• Baking sheet: Form the meatballs and place them on this before transferring them to the crockpot.

• Crockpot: This is where the meatballs will cook slowly in marinara sauce for 4 hours.

• Measuring spoons: Use these to measure out the garlic powder, onion powder, salt, and black pepper accurately.

• Measuring cup: Use this to measure the breadcrumbs and marinara sauce.

• Spatula: Helpful for mixing the ingredients in the mixing bowl.

• Tongs: Use these to place the meatballs into the crockpot without breaking them.

• Knife: Useful for any additional chopping or preparation you might need.

• Cutting board: Use this as a surface for any chopping or preparation.

• Whisk: Use this to beat the egg before adding it to the mixture.

Prepare ingredients ahead: Measure and mix breadcrumbs, spices, and egg the night before to save time.

Use pre-made sauce: Opt for a quality store-bought marinara sauce to cut down on preparation time.

Batch cooking: Double the recipe and freeze extra meatballs for a quick meal later.

Quick cleanup: Line the baking sheet with parchment paper to make cleanup easier.

Preheat the crockpot: Turn on the crockpot while forming the meatballs to save cooking time.