This gluten-free turkey meatballs recipe is a weeknight favorite in my house. I use store-bought marinara sauce and cook the spaghetti squash inside the slow cooker for a super-duper easy weeknight meal. This post contains affiliate links. Please read my disclosures.
This wonderful slow cooker gluten-free turkey meatballs and spaghetti squash recipe is the perfect weeknight meal, and it can be made ahead of time so it’s ready when the dinner hour inevitably rolls around.
The turkey meatballs come out are juicy and tender. The spaghetti squash is cooked to perfection with little fuss. And the sauce is simmering and warm.
What more could you want from a delicious, healthy, low-carb pasta meal?
To make my gluten-free turkey meals with spaghetti squash, follow these steps:
Step #1: Prepare Your Slow Cooker
Add one jar of your favorite marinara sauce to your slow cooker. The more flavorful the sauce the better.
I absolutely love Mezzetta Spicy Marinara sauce and Jersey Tomato Spicy Marinara sauce, and I highly recommend either jarred sauce for maximum flavor. Do not use an okay or cheap sauce, and always check labels to ensure whatever sauce you use is gluten free.
If your sauce is not spicy, but you want it spicy, add 2 teaspoons of red pepper flakes to the sauce.
Also, feel free to add more seasonings to the sauce, like salt, pepper, garlic, onion powder or whatever spices you like.
I find the Mezzetta and Jersey Tomato spicy sauces are bursting with flavor and do not require additional seasoning.
Step #2: Prepare the Turkey Meatballs
My turkey meatball recipe requires you to combine the ground turkey, brown rice flour (or breadcrumbs), egg, oil and seasonings and mash everything up by hand, preferably using disposable gloves, until well mixed.
Roll turkey mixture into medium-sized balls. You should be able to make about 10-14 turkey meatballs depending on the size you make them.
Now cover the meatballs with another jar of sauce so the meatballs are fully covered.
Step #3: Prepare the Spaghetti Squash
Wash the squash thoroughly, then, using a sharp knife, poke three large holes in the top of the squash. Set it on a paper towel in your microwave and microwave the squash on high for two minutes until just slightly softened.
Use a sharp knife to cut the squash in half. Remove the seeds and place face up (skin side down) on top of the meatballs and sauce.
Step #4: Wait Patiently
Set your slow cooker to cook the meatballs on high for four hours.
Now wait patiently for your gluten-free turkey meatballs to cook. They will plump up and become juicy as they simmer in the sauce all day.
Step #5: Remove and Fork Squash
Remove the spaghetti squash from the slow cooker and allow it to cool on a plate for five minutes. Using a fork, shred the squash flesh into a large bowl.
Step #6: Eat
Enjoy some spaghetti squash topped with meatballs and delicious marinara sauce. You can also top the final recipe with fresh basil, parmesan cheese, or just enjoy it as it.
There is truly no better way to enjoy delicious and juicy gluten-free turkey meatballs than over low-carb, good for you, and naturally gluten-free spaghetti squash. Enjoy!
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Gluten-Free Turkey Meatballs and Spaghetti Squash (Slow Cooker)
- Slow Cooker
- 2 jars marinara sauce Each jar is about 26 ounces or use enough sauce to fully immerse the meatballs. See notes below for brand recommendations
- 1.5 lbs ground turkey
- 1/4 cup brown rice flour or gluten-free breadcrumbs
- 1 large egg
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried Italian seasoning
- 1 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 1/4 tsp red pepper flakes optional
- 1 spaghetti squash medium
- Add 1 jar of marinara sauce to the slow cooker and set aside.
- Combine turkey, flour, egg, oil, and seasonings in a large bowl. Shape into about 10-14 evenly-sized meatballs and place each ball in the sauce until fully immersed. Add another jar of sauce to the top of the meatballs to ensure the meatballs are fully immersed in the sauce.
- Carefully, and with a sharp knife, slice the spaghetti squash in half lengthwise and remove the seeds. If you have trouble slicing it, poke 3-4 holes in the top and microwave it on a paper towel on high for 2 minutes. This will soften it slightly to make it easier to cut. Gently place squash on top of meatballs, face side up, and cover the slow cooker. Cook on high for 4 hours.
- Before serving, remove squash from the slow cooker with tongs and allow it to cool for about five minutes. Use your fork to remove the squash flesh from the skin.
- Divide squash, meatballs and sauce onto plates and enjoy. Top with fresh basil or parmesan cheese (optional).