Imagine coming home to a kitchen filled with the irresistible aroma of perfectly slow-cooked meatballs swimming in rich marinara sauce, ready to transform your ordinary dinner into an extraordinary culinary experience. This Crockpot Turkey Meatballs and Spaghetti recipe is not just another meal—it's a game-changing, hassle-free dinner solution that combines tender, juicy meatballs with classic Italian flavors, all prepared with minimal effort and maximum deliciousness!
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 8 oz spaghetti
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine ground turkey, breadcrumbs, grated Parmesan cheese, minced garlic, beaten egg, salt, and pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
- Shape the meat mixture into uniform meatballs, approximately
- 5 inches in diameter. Aim to create about 12-15 meatballs depending on size preference.
- Lightly spray the interior of the crockpot with non-stick cooking spray to prevent sticking.
- Pour half of the marinara sauce into the bottom of the crockpot, creating a thin base layer.
- Gently place the formed meatballs into the crockpot, arranging them in a single layer without overcrowding.
- Pour the remaining marinara sauce over the meatballs, ensuring they are mostly covered.
- Cover the crockpot and set to low heat. Cook for 4 hours, allowing the meatballs to become tender and fully cooked through.
- During the last 30 minutes of cooking, prepare the spaghetti according to package instructions in a separate pot.
- Once meatballs are done, check internal temperature reaches 165°F for food safety.
- Drain the cooked spaghetti and plate, topping with meatballs and extra sauce from the crockpot.
- Optionally, garnish with additional grated Parmesan cheese and fresh chopped parsley before serving.
Tips
- For the most tender meatballs, avoid overmixing the meat mixture. Gently combine ingredients just until incorporated to prevent tough meatballs.
- Use a small ice cream scoop or wet hands when forming meatballs to ensure uniform size and consistent cooking.
- To prevent dry meatballs, ensure you're using ground turkey with some fat content (85/15 or 90/10 lean-to-fat ratio works best).
- Always check the internal temperature of meatballs reaches 165°F for food safety, using a meat thermometer.
- If you prefer a thicker sauce, you can remove the lid during the last 30 minutes of cooking to allow some liquid reduction.
- For extra flavor, consider adding a teaspoon of Italian seasoning or dried herbs to your meatball mixture.
- Leftover meatballs can be stored in the refrigerator for up to 3-4 days and taste even better the next day as flavors continue to meld.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 30g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 120mg
