Slow Cooker Meatballs - Cozy, Hands-Off Comfort Food
Slow cooker meatballs simmered in rich sauce until tender and flavorful. An easy, crowd-pleasing recipe perfect for dinners or parties.
Ingredients
- Ground meat: 1 pound ground beef (80/20) and 1/2 pound ground pork for best flavor and texture. You can use all beef if you prefer.
- Breadcrumbs: 3/4 cup plain or Italian-style breadcrumbs.
- Milk: 1/2 cup to moisten the breadcrumbs and keep the meatballs tender.
- Eggs: 2 large, for binding.
- Onion: 1 small onion, finely grated or minced.
- Garlic: 3 cloves, minced.
- Parmesan: 1/2 cup finely grated.
- Fresh parsley: 1/4 cup chopped (or 1 tablespoon dried parsley).
- Italian seasoning: 1 teaspoon.
- Red pepper flakes: 1/4 teaspoon, optional for a little heat.
- Kosher salt: 1 1/2 teaspoons.
- Black pepper: 1/2 teaspoon.
- Olive oil: 1 tablespoon (only if you choose to brown the meatballs first).
- Crushed tomatoes: 1 can (28 ounces).
- Tomato sauce or passata: 1 can (15 ounces).
- Tomato paste: 2 tablespoons.
- Sugar: 1 to 2 teaspoons, to balance acidity (optional, adjust to taste).
- Dried oregano: 1 teaspoon.
- Bay leaf: 1.
- Fresh basil: A small handful, torn, for finishing (optional).
Instructions
- Make a panade: In a large bowl, stir together breadcrumbs and milk. Let it sit for 5 minutes until the crumbs are hydrated and soft.
- Build flavor: Add eggs, grated onion, garlic, Parmesan, parsley, Italian seasoning, red pepper flakes, salt, and pepper to the bowl. Mix until combined.
- Add the meat: Add ground beef and ground pork. Gently mix with your hands until just combined. Don’t overmix or the meatballs can get tough.
- Shape: Form 1 1/2-inch meatballs (about golf-ball size). You should get roughly 20 to 24 meatballs.
- Optional sear: For extra flavor and to help them hold shape, brown the meatballs in a skillet with a little olive oil for 2 to 3 minutes per side. This step is optional but adds a nice crust.
- Make the sauce in the slow cooker: In the slow cooker, stir together crushed tomatoes, tomato sauce, tomato paste, sugar, oregano, and the bay leaf. Season with a pinch of salt and pepper.
- Add meatballs: Nestle the meatballs into the sauce in an even layer. Spoon sauce over the top so they’re mostly covered.
- Cook: Cover and cook on Low for 4 to 6 hours or High for 2 to 3 hours, until the meatballs are cooked through and tender (internal temp 165°F/74°C).
- Finish: Remove the bay leaf. Stir in fresh basil if using. Taste the sauce and adjust salt, pepper, or a pinch more sugar if needed.
- Serve: Spoon over spaghetti, pile into toasted hoagie rolls with provolone for subs, or set out with toothpicks as an appetizer. Garnish with extra Parmesan and parsley.
