Slow Cooker Turkey Meatballs With White Beans and Roasted Red Pepper Sauce

These slow cooker turkey meatballs turn ground turkey, white beans, and a roasted red pepper tomato sauce into a hands-off dinner with plenty of ways to use the leftovers. The meatballs cook directly in the sauce, so there is no browning step, and the finished dish works well for late-summer dinners, early-fall meal prep, grain bowls, or pasta nights.

The sauce is richer than plain marinara but still made with familiar pantry ingredients. Jarred roasted red peppers bring a gentle sweetness and savory depth, while white beans make the sauce more substantial without turning it into a heavy casserole.

Why these slow cooker turkey meatballs work for dinner and meal prep

Ground turkey can make a practical slow-cooker dinner, but meatballs need a sauce with enough body to support them while they cook. Here, crushed tomatoes and blended roasted red peppers create a thick base that cushions the meatballs and keeps the finished dish spoonable rather than watery.

White beans are added from the start so they absorb the flavor of the sauce. They also make it easier to portion this as a complete lunch, especially when paired with a grain or roasted vegetables.

A few details keep the workload manageable:

• Mix and shape the meatballs while the sauce ingredients are being prepared.
• Use a 6-quart slow cooker so the meatballs can sit in a mostly single layer.
• Blend the sauce before it goes into the cooker for a smooth roasted red pepper finish.
• Leave the lid closed during cooking whenever possible, since lifting it releases heat and can extend the cooking time.

Quick recipe summary

Hands-on work: About 25 to 30 minutes, mostly blending the sauce and rolling meatballs.

Slow-cooker time: 5 to 6 hours on LOW or 2 1/2 to 3 hours on HIGH.

Yield: 4 dinner servings, with 4 meatballs and sauce per serving.

Best for: A weeknight dinner started earlier in the day, or meal-prep portions for lunches later in the week.

Serve it with: Cooked pasta, farro, rice, toasted rolls, polenta, sautéed greens, roasted broccoli, or green beans.

Ingredients for turkey meatballs and roasted red pepper sauce

For the turkey meatballs

Ground turkey is the base of the meatballs. This recipe uses 93% lean ground turkey, which has enough fat to stay more tender than extra-lean turkey in a long cook.

An egg and plain breadcrumbs help the mixture hold together. Grated Parmesan adds savory flavor and also helps bind the meatballs. Finely grated onion adds moisture without leaving large pieces that can make shaping difficult.

For the roasted red pepper and white bean sauce

Use jarred roasted red peppers packed in water or brine, then drain them well. Blended with crushed tomatoes, they create the sauce's deep red color and mild sweetness.

Cannellini beans are a good fit because their creamy texture holds up well in sauce. Great Northern beans can also work. Rinsing canned beans removes excess canning liquid and gives the sauce a cleaner flavor.

Dried oregano, smoked paprika, garlic, and red pepper flakes add warmth without making the sauce aggressively spicy. The red pepper flakes are optional, so the dish can stay mild for a family dinner.

How to make slow cooker turkey meatballs without breaking them

Start with a clean work surface and mix the turkey ingredients gently. Overmixing ground turkey can make meatballs dense. Use a fork or clean hands just until the ingredients are evenly combined.

Shape the mixture into 16 equal meatballs, about 1 1/2 inches wide. Keeping them similar in size helps them cook at the same pace. Arrange them carefully over the sauce in a mostly single layer. Do not stir after adding them, since raw turkey meatballs are delicate at the beginning of cooking.

Once the meatballs have cooked and reached a safe internal temperature, use a large spoon to gently move the beans and sauce around them before serving.

How to finish the roasted red pepper and white bean sauce

The sauce starts smooth because the roasted red peppers and tomatoes are blended before cooking. After the meatballs are done, the sauce may look slightly separated around the edges from the rendered turkey juices. This is normal.

Use a spoon to gently stir the sauce and beans around the cooked meatballs. If you prefer a looser sauce for pasta or bowls, stir in 1/4 cup warm chicken broth or water at a time until it reaches the consistency you want. Taste before adding more salt, since Parmesan and canned beans can both contribute saltiness.

For a fresh finish, scatter chopped parsley over each serving. Basil also works well when it is in season.

Ways to serve the meatballs

These turkey meatballs are designed as a dinner, not a party appetizer. Build the meal around the sauce and beans rather than serving the meatballs alone.

Over pasta or polenta

Spoon the meatballs, white beans, and sauce over short pasta, spaghetti, creamy polenta, or mashed potatoes. Add a simple green salad or steamed vegetables on the side.

In grain bowls

For make-ahead lunches, divide cooked rice, farro, quinoa, or another grain among containers. Add four meatballs, sauce, beans, and a sturdy vegetable such as roasted broccoli, green beans, or zucchini.

In toasted rolls

Split toasted rolls and fill them with meatballs and sauce. Spoon the beans alongside rather than piling too much filling into the roll. A little mozzarella or provolone can be added during reheating if desired.

With vegetables

Serve the meatballs in shallow bowls with roasted cauliflower, sautéed spinach, green beans, or spaghetti squash. The sauce is thick enough to coat vegetables without running across the plate.

Substitutions and variations

• Ground turkey: Ground chicken can replace the turkey in the same amount. Because poultry meatballs should be cooked to 165°F, continue to check the center with a thermometer.
• Breadcrumbs: Use panko in the same amount for a slightly lighter texture. Gluten-free plain breadcrumbs can be used if needed.
• Parmesan: Pecorino Romano can replace Parmesan in the same amount, though it is saltier. Taste the sauce before adding extra salt.
• White beans: Great Northern beans are the closest substitute. Chickpeas are sturdier and less creamy, but can be used if that is what you have.
• Crushed tomatoes: Tomato puree can work, though the sauce will be smoother and may need a little more broth after cooking.
• Heat level: Leave out the red pepper flakes for a mild sauce, or add more at the table instead of increasing the amount in the slow cooker.

Storage, freezing, and reheating

Cool leftovers promptly and refrigerate them in shallow containers. The USDA recommends using cooked leftovers within 3 to 4 days.

For meal prep, portion four meatballs with sauce and beans into individual containers. Keep any grains or vegetables in separate compartments when possible, especially if they release moisture during storage.

To freeze, transfer cooled meatballs, beans, and sauce to freezer-safe containers, leaving a little space at the top for expansion. Thaw frozen portions in the refrigerator, not on the counter.

Reheat refrigerated or thawed portions in a covered skillet over medium-low heat, adding a splash of water or broth if the sauce has thickened. A microwave also works: cover loosely, heat in intervals, stir the sauce between intervals, and reheat until the center reaches 165°F.

MACRO SIMMER RECIPE

Slow Cooker Turkey Meatballs With White Beans and Roasted Red Pepper Sauce

Tender turkey meatballs simmered with white beans in a smooth roasted red pepper tomato sauce for an easy dinner or make-ahead lunch.

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PREP

30 minutes

COOK

5 to 6 hours on LOW, or 2 1/2 to 3 hours on HIGH

TOTAL

5 hours 30 minutes to 6 hours 30 minutes on LOW

YIELD

4 servings, 4 meatballs per serving

SLOW COOKER

6-quart slow cooker

SAFE TEMP

165°F in the center of the meatballs

Equipment6-quart slow cooker, blender or food processor, large bowl, measuring cups and spoons, can opener, large spoon, instant-read food thermometer

Scale ingredients

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Ingredients

For the roasted red pepper sauce and beans

• 1 jar (12 ounces) roasted red peppers, drained
• 1 can (28 ounces) crushed tomatoes
• 3/4 cup low-sodium chicken broth, plus more as needed after cooking
• 2 tablespoons tomato paste
• 3 cloves garlic, peeled
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes, optional
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cans (15 ounces each) cannellini beans, drained and rinsed

For the turkey meatballs

• 2 pounds 93% lean ground turkey
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• 1/4 cup finely grated yellow onion
• 2 cloves garlic, finely grated or minced
• 2 tablespoons chopped fresh parsley, plus more for serving
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. 1Add the roasted red peppers, crushed tomatoes, 3/4 cup chicken broth, tomato paste, 3 garlic cloves, oregano, smoked paprika, red pepper flakes if using, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to a blender or food processor. Blend until smooth.
2. 2Pour the sauce into a 6-quart slow cooker. Stir in the drained and rinsed cannellini beans.
3. 3In a large bowl, combine the ground turkey, egg, breadcrumbs, Parmesan, grated onion, 2 cloves garlic, 2 tablespoons parsley, Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix gently just until combined.
4. 4Shape the turkey mixture into 16 meatballs, about 1 1/2 inches wide. Place the meatballs gently on top of the sauce and beans in a mostly single layer. Do not stir.
5. 5Cover and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours. Check the center of several meatballs with a food thermometer. They are done when they reach 165°F.
6. 6Turn off the slow cooker. Let the meatballs rest for 5 to 10 minutes, then gently stir the beans and sauce around them. If the sauce is thicker than you prefer, stir in additional warm broth, 1/4 cup at a time.
7. 7Serve with additional chopped parsley and your choice of pasta, grains, toasted rolls, or vegetables.

Allergens

Contains egg, wheat, and milk. Choose gluten-free breadcrumbs if needed. Parmesan can be omitted for a dairy-free variation, though the meatballs will be less savory and may be slightly more delicate.

Substitutions

Use ground chicken for ground turkey in the same amount. Replace cannellini beans with Great Northern beans. Use panko or gluten-free plain breadcrumbs in place of regular breadcrumbs. Pecorino Romano can replace Parmesan, but reduce the added salt slightly and season the sauce to taste after cooking.

Storage, freezing and reheating

Refrigerate cooled leftovers in shallow containers and use within 3 to 4 days. Freeze cooled meatballs, sauce, and beans in freezer-safe containers. Thaw in the refrigerator. Reheat on the stovetop or in the microwave until the center reaches 165°F, adding a small splash of broth or water if the sauce has thickened.