Crock Pot Turkey Meatballs and Marinara

Crock Pot Turkey Meatballs and Marinara Sauce

These Crock Pot Turkey Meatballs and Marinara was relatively easy to make and crazy yum.

I love spaghetti and meatballs. I make it all the time. And then I made it in a crock pot and placed my turkey meatballs and marinara sauce on a heaping pile of zoodles and everything changed.

Speaking of which, I’ve been digging zoodles lately (in case you didn’t notice with last week’s post!). They’re SO easy to make – just use a spiralizer (I use this one – it’s under $15 and so easy to use) and then chuck them on the stove in a pan with some oil or pasta sauce. Too easy.

Obviously zoodles aren’t required (this dish is definitely super-yum with regular pasta!). In case that needed saying. Keep reading for the full recipe!


Crock Pot Turkey Meatballs and Marinara

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Prep Time: 15 Minutes
Cook Time: 4 Hours

Author: Glitter & Spice
Recipe Type: Dinner, Turkey, Crock Pot
Cuisine: Italian

Serves: 4-6


  • 2 pounds of 99% lean ground turkey
  • 1/2 zucchini, shredded
  • 1 large egg, lightly beaten
  • 1/4 cup of finely grated Pecorino Romano
  • 2 tablespoons of chopped fresh basil
  • 2 tablespoons of dried oregano
  • 2 teaspoons + 1 tablespoon of garlic powder, separated
  • 1 teaspoon of onion powder
  • 2 tablespoons of olive oil
  • 1 medium yellow onion, chopped
  • 1 28oz. can of crushed tomatoes
  • 1 28oz. can of diced tomatoes
  • 1 1/2 tablespoons of balsamic vinegar
  • 1/2 teaspoon of red pepper flakes
  • 2 tablespoons of dried Italian herbs
  • 1/4 cup of chopped Italian parsley
  • pinch of sugar (about 1 tablespoon)
  • salt and black pepper, to taste


In a large mixing bowl, combine the turkey, zucchini, egg, Pecorino Romano cheese, 1/2 tablespoon of chopped basil, 1 tablespoon of oregano, 2 teaspoons of garlic powder, and the onion powder. Using your hands, shape the mixture into little golf ball-sized balls and place the meatballs along the bottom of the crock pot. Top with a sprinkle of olive oil.

In another large mixing bowl, combine the remaining 1 1/2 tablespoons of chopped basil, the remaining 1 tablespoon of oregano, the remaining 1 tablespoon of garlic powder, and the onion, can of crushed tomatoes, can of diced tomatoes, balsamic vinegar, red pepper flakes, dried Italian herbs, parsley, sugar, salt, and pepper. Stir to incorporate and then pour the tomato sauce mixture in the crock pot, on top of the meatballs.

Cover the crock pot and cook on high until the meatballs are cooked through, about 4 hours. Serve hot on top of a pile of pasta (or zoodles!).