meatballs slow cook recipe
The Best meatballs slow cook recipe
What I really appreciate about this recipe is how adaptable it is. You can use ground turkey or chicken if you want something lighter, or stick with beef for a richer flavor. The sauce is simple but packed with flavor, and the slow cooker does all the work of melding everything together. Plus, it’s a great way to sneak in some extra veggies if you’re feeling ambitious—just finely chop some carrots or bell peppers and mix them into the meatballs. The leftovers reheat perfectly, so I often make a double batch and freeze half for those nights when I don’t have the energy to cook.
Health-wise, this recipe checks a lot of boxes. Lean protein, minimal added sugars, and the option to control the sodium make it a solid choice for regular meals. I like to serve it over whole wheat pasta or zucchini noodles, depending on what we’re in the mood for. It’s comfort food without the guilt, and that’s a win in my book. Whether you’re feeding a crowd or just trying to get a hot meal on the table with minimal effort, these meatballs are a reliable, delicious option.
Slow Cooker Meatballs in Rich Tomato Sauce
Tender, juicy meatballs simmered in a flavorful tomato sauce for a comforting and hearty meal. Perfect for weeknight dinners or meal prep, these slow cooker meatballs are easy to make and full of savory goodness.
🥘Ingredients
- 1 lb (450g) ground beef
- 1/2 lb (225g) ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 large egg
- 3 cloves garlic, minced
- 1 small onion, finely grated
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp brown sugar (optional)
- Fresh parsley, chopped
- Grated Parmesan cheese
- Cooked pasta or crusty bread
👨🍳Directions
-
1
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, grated onion, oregano, basil, salt, black pepper, and red pepper flakes (if using). Mix gently with your hands until just combined (do not overmix). -
2
Roll the meat mixture into 1.5-inch meatballs and place them on a plate or tray. You should get about 20-24 meatballs. -
3
Heat olive oil in a skillet over medium heat. Brown the meatballs in batches for 2-3 minutes per side, just until lightly golden (they don’t need to be fully cooked). Transfer the browned meatballs to the slow cooker. -
4
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. -
5
Stir in the crushed tomatoes, tomato paste, beef broth, red wine (if using), oregano, basil, salt, black pepper, and brown sugar. Bring the sauce to a simmer and let it cook for 2-3 minutes, stirring occasionally. -
6
Pour the sauce over the meatballs in the slow cooker. Stir gently to coat the meatballs in the sauce. -
7
Cover the slow cooker and cook on LOW for 4 hours or on HIGH for 2-2.5 hours, until the meatballs are cooked through and tender. -
8
Garnish with fresh parsley and grated Parmesan cheese before serving. Serve with cooked pasta, crusty bread, or mashed potatoes.
🔧Equipment
- Large mixing bowl
- Skillet or frying pan
- Slow cooker (6-quart or larger)
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Meatballs in Rich Tomato Sauce Works
❓ Frequently Asked Questions About Slow Cooker Meatballs in Rich Tomato Sauce
1. Can I use ground turkey or chicken instead of beef in this slow cooker meatball recipe?
Yes! Ground turkey or chicken work well as substitutes for beef. Since poultry is leaner, you may want to add a tablespoon of olive oil or a beaten egg to help bind the meatballs and keep them moist. The cooking time remains the same, but check for doneness (165°F internal temperature) to ensure they’re fully cooked.
2. Do I need to brown the meatballs before adding them to the slow cooker?
Browning the meatballs first isn’t required, but it adds depth of flavor and improves texture. If you’re short on time, you can skip this step—the meatballs will still cook through in the slow cooker. For best results, sear them in a pan with a little oil until golden before transferring them to the pot.
3. How long should I cook the meatballs in the slow cooker, and on what setting?
Cook the meatballs on low for 4–6 hours or high for 2–3 hours. If using frozen meatballs, add an extra hour on low. The sauce will thicken slightly as it cooks, but if it’s too thin, remove the lid for the last 30 minutes to let excess moisture evaporate.
4. Can I freeze the cooked meatballs and sauce for later?
Absolutely! Let the meatballs and sauce cool completely, then transfer to airtight containers or freezer bags. They’ll keep for up to 3 months. Thaw in the fridge overnight and reheat on the stove over low heat or in the microwave. Avoid refreezing once thawed.
5. What’s the best way to serve these slow cooker meatballs?
These versatile meatballs pair well with:
– Pasta (spaghetti, penne, or zoodles for a low-carb option)
– Sub sandwiches (toasted with provolone and marinara)
– Mashed potatoes or polenta (for a hearty meal)
– Appetizer-style (with toothpicks and extra sauce for dipping)
Garnish with fresh parsley or grated Parmesan for extra flavor!
