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+ servings

Slow Cooker Turkey Meatballs in Marinara Sauce

With 15 minutes of prep time, you can set it and forget it with these Turkey Meatballs in Marinara Sauce! Such a delicious and easy way to enjoy this classic dinner.

Course Main Course
Cuisine Italian
Diet GlutenFreeDiet
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Author Amy Rains


  • 1 lb ground turkey
  • 1 lb turkey sausage ground or in casing
  • 1 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 cup almond meal
  • 1 egg beaten
  • 28 oz San Marzano crushed tomatoes
  • 1/2 large onion diced
  • 2 cloves garlic crushed
  • 2 tbsp red wine vinegar
  • 1 tsp sea salt + more to taste


  1. Heat your oven to broil.
  2. In a large bowl, mix together both ground turkey and sausage until well blended.
  3. In a separate small bowl, mix together basil, oregano, rosemary, garlic powder, onion powder, salt, and almond meal. Add mixture to the meat.
  4. With your hands, mix together the spices and meat until well incorporated. Add in beaten egg and continue to mix well.
  5. Form meat mixture into large meatballs (about 1.5-2 inches in diameter).
  6. Place meatballs on a large cookie sheet. Broil for just 2-3 minutes, enough to allow the meatballs to stay together when thrown in the Slow Cooker or Instant Pot.

For the Slow Cooker:

  1. Add meatballs to slow cooker.
  2. Top meatballs with tomatoes, onion, garlic, salt, and vinegar.
  3. Cook on low for 5-6 hours.
  4. Serve plain with fresh basil, or with spaghetti squash.

For the Instant Pot

  1. Select the Saute function on your Instant Pot.
  2. Add 1 tbsp olive oil or avocado oil. Toss in chopped onion and garlic. Saute for 3-4 minutes. Select cancel. Pour in 1/2 cup water, and be sure to scrape up any browned bits to avoid the burn signal.

  3. Now add in tomato sauce, vinegar, and salt. Then add meatballs.
  4. Secure the lid. Select the manual function an cook on high pressure for 7 minutes.
  5. Use a natural release.
  6. Serve with fresh basil, and plain. Or serve over spaghetti squash or zucchini noodles.