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Slow Cooker Greek Turkey Meatballs - Tender, Flavorful, and Easy

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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the meatballs:
  • 2 pounds ground turkey (93% lean recommended)
  • 1/2 cup plain breadcrumbs (panko or regular)
  • 1/3 cup crumbled feta cheese
  • 1/4 cup finely chopped red onion
  • 3 cloves garlic, minced
  • 1 large egg
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Zest of 1 lemon
  • 1–2 tablespoons milk or water (as needed for moisture)
  • For the sauce:
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons extra-virgin olive oil
  • For serving (optional but great):
  • Tzatziki or plain Greek yogurt
  • Fresh cucumber, tomatoes, red onion, and olives
  • Warm pitas, rice, or orzo
  • Fresh parsley or dill, lemon wedges, extra feta

Method
 

  1. Mix the sauce in the slow cooker: Add crushed tomatoes, broth, tomato paste, lemon juice, oregano, salt, red pepper flakes, and olive oil. Stir to combine.
  2. Make the meatball mixture: In a large bowl, combine turkey, breadcrumbs, feta, red onion, garlic, egg, parsley, dill, oregano, salt, pepper, and lemon zest. Add 1 tablespoon milk or water if the mixture feels dry.
  3. Shape the meatballs: With damp hands, form 1 1/2-inch balls (about golf-ball size). You should get roughly 24–28 meatballs.
  4. Optional sear for extra flavor: Heat a splash of oil in a skillet over medium-high. Brown meatballs on two sides, 1–2 minutes per side, just to get color. Do not cook through. This step adds depth but isn’t required.
  5. Nestle into the sauce: Gently place meatballs into the slow cooker, submerging most of each meatball in sauce.
  6. Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until meatballs reach an internal temperature of 165°F and are tender.
  7. Taste and finish: Stir gently. Adjust salt, add a squeeze of lemon if you like it brighter, and sprinkle with fresh herbs.
  8. Serve: Spoon meatballs and sauce over rice or orzo, stuff into pitas with cucumbers and tzatziki, or plate with a big Greek salad. Top with extra feta and herbs.