Slow Cooker Italian-Style Meatballs with Savory Tomato Sauce

Looking for the easiest slow cooker meatballs you’ll ever make? This recipe requires no precooking—just mix, shape, chill and slow cook. It’s ideal for hot days when you don’t want to use the oven, for busy weeknights, or when you want a comforting family meal with minimal fuss. Using lean turkey mince keeps these meatballs lighter while still delivering great flavour.

Turkey mince makes these meatballs a healthier comfort-food option without sacrificing taste. They work well as a simple midweek dinner, a summer slow-cooker meal when you want to avoid the oven, or as a cosy winter supper. Serve them with pasta or rice, or freeze portions for a quick meal later.

Slow Cooker Meatballs Recipe Tips

• Chill the formed meatballs before cooking. This firms them up and helps prevent them from falling apart in the sauce.
• If you swap turkey for a fattier meat, expect extra grease in the sauce because turkey is very lean.
• To freeze: divide meatballs into freezer bags or tubs with sauce covering each meatball, cool completely, then freeze for up to three months.
• Dice the onion finely—large pieces can make meatballs more likely to break apart while cooking.
• Mix the meatball ingredients thoroughly so seasoning and herbs are evenly distributed.

Easy Slow Cooker Meatballs – Step by Step Picture Recipe

(Printer-friendly recipe card available at the end of the post.)

This recipe includes both UK metric and US Cup measurements.

*Allow time to chill the meatballs before starting the slow cooker.*

Ingredients

Makes 14–16 large meatballs; serves 4 as a main with sides.

For the meatballs

• 1 small onion, finely diced
• 2 garlic cloves, minced
• 3 tbsp fresh parsley, chopped
• 450g (1 lb) turkey mince
• 90g (3 oz) dried breadcrumbs
• 2 tsp dried Italian herbs
• 1 tsp salt
• 1 small egg, beaten

For the sauce

• 1 x 400g (14 oz) tin chopped tomatoes
• 750g (1 lb 10 oz) jar pasta or bolognese sauce
• 1 tsp salt
• 1 tsp dried Italian herbs

To serve (optional)

• Cooked pasta or rice

Essential equipment

• 3.5 litre slow cooker

Instructions

1. Combine all meatball ingredients in a large bowl and mix thoroughly with a fork until everything is evenly distributed.

2. Shape heaped tablespoons of the mixture into meatballs and place them on a baking tray. Cover with cling film and chill for at least 1–2 hours, or overnight if possible. Chilling improves flavour and helps the meatballs hold together.

3. Stir the chopped tomatoes, pasta sauce, salt and dried herbs together in the slow cooker.

4. Gently add the chilled meatballs to the sauce, cover and cook on low for 6–8 hours, until cooked through.

Serve immediately over pasta or rice, or cool and freeze in portions for later. Garnish with chopped fresh parsley if desired.

This method removes the need to precook meatballs, making the whole process quick and straightforward: mix, shape, chill and slow cook. It’s perfect if you prefer minimal prep and maximum convenience without sacrificing flavour.

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Easy Slow Cooker Meatballs Recipe

Yield:
4 Servings

Prep Time:
15 minutes

Additional Time:
7 hours

Total Time:
7 hours 15 minutes

This is the easiest slow cooker meatballs recipe—no precooking required. Roll, chill and slow cook for hands-off, flavorful meatballs.

Ingredients

For the Meatballs

• 1 small onion, finely diced
• 2 garlic cloves, minced
• 3 tbsp fresh parsley, chopped
• 450g (1 lb) turkey mince
• 90g (3 oz) dried breadcrumbs
• 2 tsp dried Italian herbs
• 1 tsp salt
• 1 small egg, beaten

For the Sauce

• 1 x 400g (14 oz) tin chopped tomatoes
• 750g (1 lb 10 oz) jar pasta/bolognese sauce
• 1 tsp salt
• 1 tsp dried Italian herbs
• Cooked pasta or rice, to serve (optional)

Essential Equipment

• 3.5 litre slow cooker

Instructions

1. Add all the meatball ingredients into a large bowl and mix thoroughly with a fork.
2. Roll heaped tablespoons of the mixture into balls and place on a baking tray. Cover and chill for at least 1–2 hours, or overnight for best results.
3. Mix all sauce ingredients directly in the slow cooker bowl.
4. Gently add the chilled meatballs to the sauce, cover and cook on low for 6–8 hours until cooked through.

Notes

*I used a jarred pasta sauce for convenience—use your preferred brand or homemade sauce.

Serving Suggestion

Serve meatballs with cooked pasta or rice and sprinkle with fresh parsley.

Storage

Cool completely before freezing in airtight containers or freezer bags. Defrost thoroughly and consume within three months.

Tips

• Chill meatballs before cooking to help them retain shape.
• Using lean turkey reduces grease in the sauce compared with fattier meats.
• Ensure each meatball is coated in sauce if freezing to prevent freezer burn.
• Finely chop the onion to avoid large pieces that can weaken the meatball structure.
• Thorough mixing ensures even seasoning.

Recommended Products

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  Morphy Richards Slow Cooker Sear and Stew 3.5L
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  Pyrex Glass Mixing Bowl Set (3 piece)

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 616Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 158mgSodium: 2265mgCarbohydrates: 57gFiber: 7gSugar: 14gProtein: 39g

Nutritional information is a guideline only. Check product labels for allergen information.

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