High Protein Slow Cooker Turkey Meatballs Recipe

Introduction

These high protein slow cooker turkey meatballs are a simple and healthy meal perfect for busy days. Tender and flavorful, they cook effortlessly in marinara sauce and pair wonderfully with pasta or crusty bread.

Ingredients

• 1 small yellow onion
• 2 cups baby spinach (loosely packed)
• 1 cup fresh basil leaves (loosely packed)
• 1 tablespoon nutritional yeast (or freshly grated parmesan cheese)
• 1 teaspoon granulated garlic powder
• 1 teaspoon kosher salt
• 1 lb 93% lean dark meat ground turkey
• 2 teaspoons olive oil
• 1 (15-oz) jar marinara sauce
• 1 pound cooked spaghetti (optional, for serving)
• Red pepper flakes (optional, for serving)
• Fresh basil, parmesan, crusty bread (optional, for serving)

Instructions

1. Step 1: Grate the yellow onion using the large holes of a box grater over a large bowl to yield about ¼ cup.
2. Step 2: Chop the spinach and basil into very small pieces, or pulse onion, basil, and spinach in a food processor until finely chopped but not pureed.
3. Step 3: Add nutritional yeast, garlic powder, and kosher salt to the bowl and stir to combine. Add the ground turkey and mix well until evenly incorporated.
4. Step 4: Pour olive oil into the base of a 6-quart slow cooker and spread to coat the bottom evenly.
5. Step 5: Using a small cookie scoop (about 1.6 inches) or a large soup spoon, scoop the turkey mixture into a single layer in the slow cooker. Add remaining mixture on top to create a second layer. Avoid rolling meatballs by hand to prevent mess.
6. Step 6: Pour the marinara sauce over the meatballs without stirring.
7. Step 7: Cover and cook on high for 4 hours or on low for 6 to 8 hours. Uncover and gently stir to separate the meatballs before serving.
8. Step 8: Serve the meatballs over cooked spaghetti, spaghetti squash, or with crusty bread. Top with fresh basil, parmesan, and red pepper flakes if desired.

Tips & Variations

• Use freshly grated parmesan instead of nutritional yeast for a richer flavor.
• Try adding chopped mushrooms or grated carrot for extra vegetables.
• For a dairy-free version, omit cheese toppings or use plant-based alternatives.
• If you prefer firmer meatballs, cook them on low for the full 8 hours.

Storage

Store cooled meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze in a sealed container for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken can be substituted but may have a slightly different texture and flavor. Use the same cooking times.

Do I need to brown the meatballs before slow cooking?

No, browning is not necessary since the meatballs cook slowly in the sauce, becoming tender and flavorful.

High Protein Slow Cooker Turkey Meatballs Recipe

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★★★★★

4.8 from 132 reviews

These High Protein Slow Cooker Turkey Meatballs are a flavorful, wholesome meal perfect for busy days. Made with lean dark meat ground turkey, fresh spinach, basil, and savory seasonings, these tender meatballs simmer in marinara sauce for hours in the slow cooker, resulting in a juicy and satisfying dish. Serve them over spaghetti, spaghetti squash, or with crusty bread for a comforting and nutritious dinner loaded with protein and fresh herbs.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 4 hours (high) or 6-8 hours (low)
• Total Time: 4 hours 15 minutes (high) or 6 hours 15 minutes to 8 hours 15 minutes (low)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Meatball Ingredients

• 1 small yellow onion (grated, about ¼ cup)
• 2 cups baby spinach (loosely packed, chopped finely)
• 1 cup fresh basil leaves (loosely packed, chopped finely)
• 1 tablespoon nutritional yeast (or freshly grated parmesan cheese)
• 1 teaspoon granulated garlic powder
• 1 teaspoon kosher salt
• 1 lb 93% lean dark meat ground turkey
• 2 teaspoons olive oil

Sauce and Serving

• 1 (15-oz) jar marinara sauce
• 1 pound cooked spaghetti (optional, for serving)
• Red pepper flakes (optional, for topping)
• Fresh basil leaves (optional, for garnish)
• Parmesan cheese or dairy-free alternative (optional, for serving)
• Crusty bread (optional, for serving)

Instructions

1. Grate the onion: Using the large holes of a box grater, grate the small yellow onion into a large bowl until you have about ¼ cup of grated onion.
2. Chop spinach and basil: Finely chop the baby spinach and fresh basil leaves either by hand or pulse with the grated onion in a food processor until finely chopped but not pureed.
3. Mix ingredients: Add nutritional yeast (or parmesan), granulated garlic powder, and kosher salt to the bowl with the onion, spinach, and basil. Stir to combine. Then add the ground turkey and mix with a spoon until all ingredients are thoroughly incorporated.
4. Prepare slow cooker: Add 2 teaspoons olive oil to the bottom of a 6-quart slow cooker and spread it evenly to coat the base.
5. Form meatballs in slow cooker: Using a 1.6-inch cookie scoop or large soup spoon, scoop the turkey mixture into a single layer in the slow cooker. Add any leftover mixture to form a second layer on top. Avoid shaping meatballs by hand to prevent mess due to the sticky turkey mixture.
6. Add marinara sauce: Pour the 15-ounce jar of marinara sauce evenly over the meatballs. Do not stir to keep the meatballs intact.
7. Slow cook the meatballs: Cover the slow cooker and cook on high for 4 hours or on low for 6 to 8 hours until meatballs are cooked through and tender.
8. Serve: Uncover and gently stir to separate the meatballs. Serve hot over cooked spaghetti, spaghetti squash, or with crusty bread. Garnish with fresh basil, parmesan cheese, and red pepper flakes, if desired.

Notes

• Do not form the meatballs by hand as the turkey mixture is sticky; use a scoop or spoon for neat results.
• Adjust cooking time based on your slow cooker model and desired tenderness.
• Use nutritional yeast for a vegan-friendly flavor boost or substitute with parmesan cheese.
• Serve with your choice of pasta, spaghetti squash, or crusty bread for a versatile meal.
• Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: turkey meatballs, slow cooker meatballs, high protein meatballs, healthy meatballs, lean turkey recipes, slow cooker dinner