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Square image of crockpot turkey meatballs and spaghetti in a white bowl garnished with fresh parsley and chopped green onions for serving.
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Crockpot Turkey Meatballs and Spaghetti

Crockpot Turkey Meatballs and Spaghetti: Delicious, easy slow cooker meatballs made with ground turkey, onion, garlic, and Italian herbs. This one-pot meal features juicy, tender, flavor-packed meatballs in a simple marinara sauce. And when the spaghetti is cooked in the slow cooker—there is no need for a second pot.
Prep Time5 minutes
Cook Time3 hours 20 minutes
Total Time3 hours 25 minutes
Servings: 6 servings
Calories: 460kcal
Author: Stephanie Wilson

Ingredients

Turkey Meatballs

  • 1 1/2 pounds ground turkey
  • 1 yellow onion chopped
  • 1/2 cup fresh parsley minced
  • 3 cloves garlic minced or pressed
  • 3/4 cup breadcrumbs panko or rolled oats
  • 1 large egg
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano

Marinara Sauce

  • 28 ounce can diced tomatoes (plain, Italian, or fire-roasted)
  • 1/3 cup tomato paste
  • 2 cups chicken broth
  • 3/4 pound dry spaghetti

Instructions

  • Add the ground turkey, onion, garlic, parsley, breadcrumbs, egg, salt, pepper, garlic powder, dried basil, and dried oregano to a bowl. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Place the meatballs in the bowl of your crockpot.
  • Pour in the tomatoes with their juices, tomato paste, and broth. Season with salt and pepper and gently stir together. Cover and cook on high for 3-4 hours or on low for 4 to 5 hours.
  • Remove the lid and turn the slow cooker to high (if it isn't already there). Add the spaghetti and stir in 1 cup of water. Nestle the spaghetti into the sauce, cover, and cook 20-30 minutes, or until the spaghetti is al dente, stirring halfway through. Sprinkle the Parmesan over the spaghetti.
  • Serve the turkey meatballs over the spaghetti and sauce. Top with fresh parsley and additional Parmesan.

Notes

  1. Pasta Cooking Tip: Spaghetti cooking times can vary by brand. Begin checking at the 20-minute mark and add a splash of water if the sauce thickens too quickly.
  2. Meat Choice: This recipe works with lean turkey, chicken, or beef. Using lean meat prevents excess grease in the sauce.
  3. No Slow Cooker? The meatballs can be baked, pan-fried, or air-fried instead. Cook the pasta separately, then toss with marinara before serving.
    • To Bake: Bake meatballs on a greased rack at 400°F for 15–20 minutes, or until browned and the internal temperature reaches 165°F.
    • To Fry: Brown meatballs in a skillet with oil over medium-high heat for 5–7 minutes, turning to cook all sides, until they reach 165°F.
    • To Air Fry: Air fry at 400°F for 10–12 minutes, flipping halfway through, until golden and cooked through to 165°F.
      See the post for full alternative cooking instructions.
  4. Make-Ahead: Form meatballs up to 24 hours ahead and refrigerate, or freeze up to 3 months.
  5. Serving Ideas: Garnish with fresh parsley, green onions, or Parmesan. Serve with a simple salad or garlic bread.
  6. Leftovers: Store in an airtight container for 3–4 days. Add a splash of broth or water when reheating if the sauce thickens.

Nutrition

Calories: 460kcal | Carbohydrates: 64g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 1004mg | Potassium: 775mg | Fiber: 4g | Sugar: 8g | Vitamin A: 513IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 4mg