Gluten-Free Creamy Crock Pot Turkey Meatballs
Tender turkey meatballs made with Parmesan cheese and Italian seasonings, slow-cooked in a creamy sauce. The combination of lean ground turkey, rolled oats, and aromatic herbs creates flavorful meatballs that stay moist during the long cooking process. The rich, creamy sauce develops as the meatballs cook, thickened with flour in the final hour. Perfect for busy weeknights when you want a comforting, protein-rich meal that practically cooks itself. Serve over pasta, rice, or mashed potatoes for a satisfying dinner the whole family will love.
Ingredients
- 2 pounds lean ground turkey
- ½ cup Parmesan cheese, grated
- 1 large egg
- ½ cup rolled oats, gluten free
- 2 tablespoons Italian seasonings
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic, minced
- 2 cups low sodium chicken broth
- 1 cup sour cream, lite
- ½ cup gluten free flour
- fresh parsley, chopped(optional)
Instructions
- 1
Mix together ground turkey, Parmesan cheese, egg, rolled oats, Italian seasonings, salt, pepper, and minced garlic in a bowl
- 2
Form mixture into 20 meatballs and set aside
- 3
Stir together sour cream and chicken broth in another bowl
- 4
Pour half of the broth mixture on the bottom of crock pot
- 5
Place meatballs in crock pot and refrigerate remaining broth mixture
- 6
Cook on high for 3-4 hours or on low for 7-8 hours until meatballs are cooked through
- 7
Add flour to reserved broth mixture in a saucepan over medium heat until sauce thickens
- 8
Pour thickened sauce over meatballs and cook an additional 30 minutes to 1 hour
- 9
Sprinkle with fresh parsley and serve over pasta
Tips
Use an ice cream scoop to make evenly sized meatballs for consistent cooking
Don't lift the lid during cooking to maintain consistent temperature and moisture
Whisk the flour mixture constantly while heating to prevent lumps in the sauce
Good to Know
Refrigerate leftovers up to 3 days in airtight container. Freeze cooked meatballs and sauce up to 3 months.
Meatballs can be formed and refrigerated overnight before cooking. Sauce may separate when reheated, whisk to recombine.
Serve hot over pasta, rice, mashed potatoes, or with crusty bread. Garnish with fresh parsley and extra Parmesan cheese.
Common Mistakes
Don't overmix the meat mixture to avoid tough meatballs
Add flour gradually to prevent lumpy sauce
Don't skip the final cooking time after adding sauce to allow flavors to meld
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these meatballs in the oven instead?
Yes, bake at 375°F for 20-25 minutes until cooked through, then simmer in the cream sauce on stovetop for 10 minutes.
What if I don't have gluten-free oats?
Regular rolled oats work fine if gluten isn't a concern, or substitute with fine breadcrumbs or almond flour.
How long will the leftovers keep?
Refrigerate up to 3 days or freeze up to 3 months. The sauce may separate when reheated, just whisk to recombine.