Slow Cooker or Instant Pot Turkey Meatballs – 21 Day Fix Approved

Slow Cooker Turkey Meatballs – 21 Day Fix Approved

Throw all the ingredients for these turkey meatballs into a slow cooker in the morning, set the timer, and indulge in a warm, hearty meal that night.
Yields: 6 servings, 3 meatballs each
  • 1 lb. raw 93% lean ground turkey
  • 1 tsp. sea salt or Himalayan salt
  • ½ tsp. ground black pepper
  • 1 large egg, lightly beaten
  • ½ cup whole-grain panko (Japanese-style breadcrumbs)
  • 2 tsp. minced garlic
  • 2 Tbsp. fresh parsley, finely chopped
  • 2 Tbsp. grated Parmesan cheese
  • 2 tsp. olive oil
  • 1 medium onion, chopped
  • 1 (28-oz.) can tomato or pasta sauce
  • 1 tsp. dried oregano leaves


  1. Combine turkey, 1 tsp. salt, pepper, egg, breadcrumbs, garlic, parsley, and cheese in a large bowl; mix well with clean hands.
  2. Roll mixture into eighteen 1½-inch meatballs. Set aside.
  3. Heat oil in large nonstick skillet over medium-high heat.
  4. Add half of the meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned on each side. Place browned meatballs in a 3-quart slow cooker.
  5. Repeat with the remaining meatballs.
  6. Top meatballs with pasta sauce and cook, covered, on low temperature for 5 to 6 hours, stirring once or twice.

Recipe Notes

To make this recipe in an Instant Pot (programmable pressure cooker), follow these instructions:

  • Turn 6-quart Instant Pot to high sauté setting.
  • Heat oil to hot.
  • Add meatballs; cook, turning occasionally, for 4 to 6 minutes, or until meatballs are browned.
  • Add tomato sauceFollow manufacturer’s guidelines for locking lid and preparing to cook. Set to pressure cook on high for 8 minutes.
  • Follow the manufacturer’s guide for quick release, and wait until the cycle is complete. Carefully unlock and remove lid, taking care that there is no remaining steam.
  • Serve immediately.