Put raw turkey meatballs in a slow cooker with these 3 ingredients. It's family-approved magic.

Slow Cooker 4-Ingredient Turkey Meatball Pasta is a delightful dish that combines the convenience of modern cooking with the comforting flavors of traditional Italian cuisine. This recipe is perfect for busy weeknights or when you want a hearty meal without spending hours in the kitchen. The slow cooker does all the work, allowing the flavors to meld beautifully over time. Using turkey meatballs offers a leaner protein option, making this dish a healthier alternative to its beef counterpart. It's a wonderful way to enjoy a classic pasta dish with minimal effort and maximum flavor.

This turkey meatball pasta pairs wonderfully with a simple green salad dressed with olive oil and balsamic vinegar. A side of garlic bread or a crusty baguette would complement the meal perfectly, offering a satisfying crunch to contrast the tender meatballs and pasta. For a touch of freshness, consider serving with a sprinkle of freshly chopped parsley or basil on top.

Servings: 4

1 pound frozen turkey meatballs
24 ounces marinara sauce
8 ounces pasta of your choice
1/2 cup grated Parmesan cheese

Place the frozen turkey meatballs in the bottom of your slow cooker.

Pour the marinara sauce over the meatballs, ensuring they are well covered.

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

About 30 minutes before serving, cook the pasta according to package instructions until al dente.

Drain the pasta and add it to the slow cooker, stirring to combine with the meatballs and sauce.

Sprinkle the grated Parmesan cheese over the top, cover, and let it cook for an additional 10 minutes to allow the cheese to melt.

Serve hot, garnished with additional Parmesan cheese if desired.

For a spicier version, consider adding a pinch of red pepper flakes to the marinara sauce before cooking. You can also experiment with different types of pasta, such as whole wheat or gluten-free, to suit dietary preferences. For added vegetables, toss in some chopped bell peppers or zucchini during the last hour of cooking. If you prefer a creamier sauce, stir in a splash of heavy cream or a dollop of ricotta cheese just before serving.