Description
Slow Cooker Italian Meatballs offer a comforting, rich-flavored meal with perfectly tender meatballs simmered in a luscious tomato sauce. This hands-off slow cooker recipe blends ground beef and pork with aromatic Italian herbs, creating juicy, melt-in-your-mouth meatballs that are perfect for family dinners or special gatherings with minimal cleanup.
Ingredients
Scale
Meatball Mixture
- 1 pound ground beef
- 1 pound ground pork
- 3/4 cup bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 3 cloves garlic, minced
- 1/2 cup finely diced onion
- 2 large eggs
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce
- 28 ounces canned crushed tomatoes
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, ground pork, bread crumbs, Parmesan, chopped parsley and basil, minced garlic, finely diced onion, eggs, Italian seasoning, salt, and pepper. Mix gently until just combined to avoid dense meatballs.
- Shape the Meatballs: Using your hands or a small scoop, form the mixture into evenly sized meatballs about 1.5 inches in diameter. Place them on a parchment-lined tray or platter while you prepare the sauce.
- Prepare the Slow Cooker Sauce: Add crushed tomatoes, minced garlic, Italian seasoning, salt, and pepper to the slow cooker bowl. Stir briefly to combine.
- Add Meatballs to Sauce: Carefully place the meatballs in a single layer on top of the sauce, ensuring they are mostly submerged without overcrowding.
- Slow Cook Low and Slow: Set the slow cooker to low and cook for 6 to 8 hours, allowing the meatballs to cook thoroughly and absorb the sauce flavors.
- Serve and Enjoy: Once cooked, gently lift the meatballs from the slow cooker, spoon sauce over them, and serve with your choice of sides or garnishes.
Notes
- Use fresh parsley and basil for best flavor as dried herbs do not provide the same brightness.
- Do not overmix the meatball mixture to keep the meatballs tender and juicy.
- Browning the meatballs before slow cooking is optional but adds a deeper, savory crust.
- Using a ceramic insert slow cooker yields more even and reliable cooking results.
- If the sauce is watery after cooking, remove the lid and cook on high for the last 30 minutes to thicken.
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 105 mg