High Protein Slow Cooker Turkey Meatballs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add marinara sauce: Pour the 15-ounce jar of marinara sauce evenly over the meatballs. Do not stir to keep the meatballs intact.
- 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.
- 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
