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Crockpot Turkey Meatballs

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Flavorful Crockpot Turkey Meatballs stuffed with mozzarella cheese and served over zoodles, or your favorite noodle, is a healthy and delicious recipe made right in your slow cooker!

overhead shot of turkey meatballs in red sauce in crockpot

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Serve these meatballs with zoodles, over your favorite pasta, with simple garlic knots, or as a meatball sub.

Bob gets credit for this recipe. While I love baking, he loves meat, so you can rest assured that these meatballs are juicy, perfectly seasoned, and full of flavor.

Not to mention cheese. They’re also full of cheese.

We stuffed the meatballs with mozzarella cheese sticks, which we always have on hand for the girls. If you want to keep them dairy free, you can skip the cheese, but it’s a fun surprise in the middle.

If you’ve never made zoodles (zucchini noodles), don’t be intimidated. They’re a great way to replace carbs and get in a serving of veggies. I used a Veggetti but I also have a simple slicer that works well (takes up less room but basically the same price), or you can get fancy and get a spiralizer.

turkey meatballs on top of zoodles on a white plate

INGREDIENTS

  • Ground Turkey
  • Eggs
  • Onion
  • Parmesan Cheese
  • Panko Breadcrumbs
  • Seasoned salt
  • Pepper
  • Mozzarella Sticks
  • Marinara – your favorite jarred or make your own
  • Zucchini
  • Garlic
  • Olive Oil
overhead shot of ingredients portioned out to make turkey meatballs

TOOLS FOUND ON AMAZON TO HELP YOU:

  • Mixing Bowls – I love the grippy bottoms.
  • Spatulas – I love one-piece silicone spatulas. They’re great for so many things & easy to clean.
  • Veggie Chopper – To easily chop onions & garlic.
  • Slow Cooker – My slow cooker of choice has been the Hamilton Beach Set & Forget for years.

HOW TO MAKE CHEESE STUFFED TURKEY MEATBALLS:

STEP ONE: To a large bowl, add the ground turkey, beaten eggs, chopped onion, Parmesan, breadcrumbs, seasoned salt & pepper. Use a spatula, or your hands, to bring it together, but don’t overmix.

STEP TWO: Pour half the sauce into the bottom of the slow cooker pot. Use your hands to portion out golf ball sized balls, flatten in your hands, add a piece of cheese to the center, then form back into a ball. Place it into the slow cooker and repeat until you’re out of meat mixture.

STEP THREE: Pour the rest of the sauce over the top, cover and cook on LOW for 6 hours or HIGH for 3 hours.

process shots of a hand stuffing cheese into a turkey meatball

STEP FOUR: To make the zoodles, use a slicer to form “noodles” out of your zucchini. Place them in a bowl lined with paper towel to drain excess moisture for approximately 30 minutes. Once ready, heat a skillet over medium high heat and add olive oil. Add the zoodles and season with garlic, salt & pepper and saute until tender.

DO YOU NEED TO BROWN THE MEAT BEFORE YOU ADD IT TO THE CROCKPOT?

The beauty of crockpot meatballs is not having to cook them before you put them into the slow cooker. Prep them then let the slow cooker do the work. No need to brown the meat – you put the raw meatballs directly into the crockpot and a few hours later, get to enjoy a juicy & flavorful dinner.

You can also add frozen meatballs to the slow cooker like I used in my Teriyaki Meatballs, Honey Garlic Meatballs, and Sweet & Spicy Meatballs.

a turkey meatball sliced open with mozzarella inside on a bed of zoodles

NEED MORE CROCKPOT RECIPES? TRY THESE:

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overhead shot of crockpot full of turkey meatballs in red sauce with text overlay
overhead shot of turkey meatballs in red sauce in crockpot

Crockpot Turkey Meatballs

Melissa | Persnickety Plates
Flavorful Crockpot Turkey Meatballs stuffed with mozzarella cheese and served over zoodles, or your favorite noodle, is a healthy and delicious recipe made right in your slow cooker!
5 from 1 vote
Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins
Course Main Course
Cuisine American, Italian
Servings 6 servings
Calories 326 kcal

Ingredients
  

For the meatballs

  • 1 lb ground turkey
  • 2 eggs beaten
  • 1/4 cup chopped onion
  • 1 /2 cup Parmesan cheese shredded
  • 1 1/2 cups panko bread crumbs Italian seasoned
  • 1 teaspoon Lawry’s seasoned salt
  • 1 teaspoon pepper
  • 4 mozzarella cheese sticks cut stick cut into 5 pieces – about 1″ each
  • 24-32 oz. pasta sauce

For the Zoodles

  • 2 medium zucchini sliced
  • 1 teaspoon minced garlic
  • salt & pepper to taste
  • olive oil

Instructions
 

  • To make the meatballs
  • In a large bowl, add the ground turkey, beaten eggs, chopped onion, Parmesan, panko, Lawry's, and pepper and mix well. Use a spatula or your hands to mix together.
  • Pour approximately half of the sauce into the bottom of the slow cooker pot.
  • Use your hands to scoop the meat mixture into golf ball size balls. Slightly flatten with the palms of your hands, tuck in a piece of cheese, then form the meat into a ball. Place into the sauce. Repeat until all the meat is used up – this batch made 17 meatballs for us.
  • Pour the remaining sauce over the top.
  • Cover and cook on LOW for 6 hours or HIGH for 3 hours.
  • Right before you're ready to serve, sprinkle on some shredded cheese, replace the cover, and let it melt.
  • To make the zoodles
  • Use a Veggetti (or slicer or spiralizer) to make zucchini “noodles”. Place them into a bowl that’s lined with pepper towel. Sprinkle with salt and let sit for about 30 minutes to lose some moisture.
  • Heat a medium skillet over medium high heat and add some olive oil to the pan. Add in the zoodles and garlic and season with salt & pepper. Saute until tender.

Nutrition

Serving: 1gCalories: 326kcalCarbohydrates: 21gProtein: 34gFat: 12gSaturated Fat: 6gCholesterol: 118mgSodium: 1570mgPotassium: 844mgFiber: 3gSugar: 8gVitamin A: 850IUVitamin C: 20mgCalcium: 274mgIron: 3mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Slow Cooker Cheese Stuffed Turkey Meatballs with Zoodles | Persnickety Plates

Slow Cooker Cheese Stuffed Turkey Meatballs with Zoodles | Persnickety Plates

This recipe first appeared on Love Bakes Good Cakes  and was originally published here January 20, 2016.

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  1. Shelia says

    Would love a new modern blender to go with my new mixer attachment that makes veggie noodles! This is going to be the first recipe I try.

  2. ang paris says

    Just love this! I’ll be hoping around to check out everyone’s recipes!

  3. Mary Frances says

    Oh wow! Just the caption sounds so tempting! Love the pictures and recipe 🙂

  4. Renee says

    5 stars
    Family loves the turkey meatballs and the added cheese surprise. Question – could I prep meatballs night before? Then bring to room temp before putting in crockpot? Thanks in advance!

    • Melissa Williams says

      Yep, they should be fine for up to 24 hours prepped in the fridge and then they should be ok straight from the fridge to the crockpot.

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.

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