Go Back
+ servings
Slow Cooker Meatball Recipe

Slow Cooker Turkey Meatballs

Course Main Course
Cuisine Italian
Delicious spaghetti and meatballs made in your slow cooker.
Prep Time 30 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Servings 6 servings


  • 1 pound ground turkey, preferably dark meat
  • 1 small onion, half minced and half left intact Mince with your OXO One Stop Chop
  • 3/4 cup plain dry breadcrumbs
  • 1/2 cup finely grated Parmesan cheese plus more for garnish
  • 1/2 cup finely chopped parsley
  • 1/3 cup whole milk
  • 1 large egg
  • 3 garlic cloves minced Mince with your OXO One Stop Chop
  • 1 tsp black pepper
  • Kosher salt
  • 3 cups good-quality marinara sauce
  • 1 fresh basil sprig
  • 1 pound spaghetti


  • In a large bowl, combine the turkey, minced onion, bread crumbs, Parmesan, parsley, milk, egg, garlic, pepper and 2 teaspoons of salt and mix well. Form the mixture into 16 meatballs
  • Put the marinara sauce in a slow cooker. Nestle the meatballs, the onion half and the basil sprig in the sauce. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the meatballs are cooked through and tender. Discard the onion half and basil sprig.
  • Bring a large pot of water to a boil, and add a small handful of salt. Cook the spaghetti in the boiling water according to package directions until al dente, 10 to 12 minutes. Drain the pasta and transfer to shallow bowls or a serving platter. Spoon the meatballs and sauce on the spaghetti. 


The meatballs and sauce can be refrigerated in an airtight container overnight. Reheat gently in a large saucepan over medium-low heat. 
Recipe from "Just Cook It!" by Justin Chapple, provided by OXO. 


Serving: 0g | Calories: 541kcal | Carbohydrates: 75g | Protein: 33g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 100mg | Sodium: 1046mg | Potassium: 811mg | Fiber: 5g | Sugar: 9g | Vitamin A: 760IU | Vitamin C: 9mg | Calcium: 188mg | Iron: 4mg