Slow Cooker Meatballs Flavorful (Print View)

Tender meatballs cooked slowly in savory tomato sauce, ideal for easy entertaining.

# Components:

→ Meatballs

01 - 2 lbs ground beef (80/20 blend)
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 2 large eggs
05 - 1/3 cup whole milk
06 - 3 cloves garlic, minced
07 - 1/4 cup fresh parsley, chopped
08 - 1 tsp dried oregano
09 - 1 tsp salt
10 - 1/2 tsp black pepper

→ Tomato Sauce

11 - 2 cans (28 oz each) crushed tomatoes
12 - 1 small onion, finely diced
13 - 2 tbsp tomato paste
14 - 1 tbsp olive oil
15 - 2 tsp dried Italian herbs blend
16 - 1 tsp sugar
17 - Salt and black pepper to taste

# Method:

01 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, eggs, milk, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined without overmixing.
02 - Shape the mixture into golf ball-sized meatballs approximately 1.5 inches in diameter, yielding about 30-32 pieces.
03 - Heat a large skillet over medium-high heat with oil. Sear meatballs in batches until browned on all sides, approximately 3 minutes per batch. Transfer to a plate for enhanced flavor, or skip for softer texture.
04 - In the slow cooker bottom, add olive oil, onion, and tomato paste. Stir to combine. Pour in crushed tomatoes, Italian herbs, and sugar. Season with salt and pepper.
05 - Gently nestle meatballs into the sauce in a single layer. Spoon sauce over the tops to coat.
06 - Cover and cook on LOW for 4-5 hours until meatballs are cooked through and tender.
07 - Serve warm directly from the slow cooker with toothpicks for appetizers or over cooked pasta for a main course.

# Expert Advice:

01 -
  • Effortless preparation with hands-off slow cooking that frees you up to focus on your guests
  • Stays warm and delicious throughout your entire party without drying out
  • Versatile serving options as appetizers with toothpicks or as a hearty main dish over pasta
  • Rich, savory tomato sauce infused with Italian herbs perfectly complements the tender meatballs
  • Make-ahead friendly for stress-free entertaining
02 -
  • Make the meatballs and sauce the night before, refrigerate separately, then combine in the slow cooker the next day for even easier preparation
  • Don't lift the lid during cooking—each peek adds 15-20 minutes to the cooking time
  • Use an 80/20 ground beef blend for the perfect balance of flavor and moisture
  • If sauce is too thin at the end, remove the lid for the last 30 minutes to allow excess liquid to evaporate
  • Freeze cooked meatballs in sauce for up to 3 months; thaw overnight and reheat gently
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