Slow Cooker BBQ Turkey Meatballs – Another Great Turkey Meat Recipe
Yes, many of you keep asking for slow cooker Turkey recipes. So, I listened to you, and I’m coming with a great meatballs recipe. Turkey Meatballs are a general crowd-pleaser perfect, even for picky eaters and kids.
And they have so much flavor… they are a delicious addition to pasta, sandwiches or even appetizers. They are versatile and can be used instead of beef or pork meatballs in recipes with spaghetti or as hors d’oeuvres and many more. They are easy, healthy, and freezer-friendly!
Okay, time to get the recipe:
- 1 large Eggland’s Best egg
- 1 pound 97-98% lean ground turkey
- 1 pound 92-93% lean ground turkey
- ⅔ cup gluten free Panko (quick or whole oats work too!)
- 3 cloves garlic, minced (about 1 Tablespoon minced)
- 2 teaspoons dried oregano
- ½ teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon fresh ground black pepper
- 1 large sweet onion, sliced
- ¾ cups BBQ sauce3
- ½ cup store-bought or Italian dressing
- 1 Tablespoon olive oil
- Beat the egg in a large mixing bowl. Add the ground turkey, Panko, garlic, oregano, salt, paprika, and pepper. Mix everything up just so the ingredients are combined – avoid overmixing. Roll into desired size balls – mine were slightly larger than a golfball. Place all rolled meatballs on a large baking sheet.
- Place onion slices in the bottom of the slow cooker, then top with half of the BBQ sauce and half of the Italian dressing (the rest will go on top).
- Coat a large skillet with the olive oil and bring to medium-high heat. Lightly brown the meatballs in batches for about 1 minute on each side. (Do not skip this step! So much flavor and it helps set the meatballs so they do not fall apart.) Layer the meatballs into the slow cooker as you’re browning each batch. Once all browned meatballs have been added to the slow cooker, pour remaining BBQ sauce and Italian dressing on top.
- Cover and cook on low for 6-8 hours or on high for 4 hours. Serve warm with sauce and onions.
- You can enjoy alone or with mashed potatoes and veggies, salad, sweet potato fries, onion rings, with rolls and melted mozzarella for sandwiches, or even with toothpicks as a party appetizer. Store leftovers covered tightly in the refrigerator for up to 1 week.
Tip: Make ahead/freezing: Prepare meatballs through the browning step; cover and refrigerate for up to 1 day or freeze up to 2 months. Add to slow cooker and cook as directed. OR you can fully prepare 1 day in advance, refrigerate, then cook in the slow cooker on low for 45 minutes or until warmed. Freeze cooked meatballs in sauce for up to 2 months. Defrost before reheating as desired.
Hope you liked it, if so don’t forget to share!