Slow Cooker Meatballs (Printable)

Tender meatballs simmered slowly in rich tomato sauce with herbs for a crowd-pleasing dish.

# Ingredient List:

→ For the 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

→ For the 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
16 - 1 tsp sugar
17 - Salt and black pepper, to taste

# Directions:

01 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, eggs, milk, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined—avoid overmixing to maintain tenderness.
02 - Shape the mixture into golf ball-sized meatballs approximately 1.5 inches in diameter, yielding approximately 30-32 meatballs.
03 - Heat a large skillet over medium-high heat with a splash of oil. Sear the meatballs in batches until browned on all sides, approximately 3 minutes per batch. Transfer to a plate. This step is optional and imparts deeper flavor; skip for softer texture.
04 - In the bottom of your slow cooker, add olive oil, onion, and tomato paste. Stir to combine. Pour in crushed tomatoes, Italian herbs, and sugar. Season with salt and pepper to taste.
05 - Gently nestle the meatballs into the sauce in a single layer. Spoon a small amount of sauce over the tops to cover.
06 - Cover and cook on LOW setting 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 dish. Garnish with additional Parmesan and fresh parsley if desired.

# Expert Tips:

01 -
  • They're foolproof to make and stay warm for hours, which means you can actually enjoy your guests instead of fussing in the kitchen.
  • The slow cooker does the heavy lifting—no stirring, no hovering, just pure comfort in every bite.
  • One batch feeds a crowd or stretches across multiple meals, making them ridiculously practical for chaos and joy alike.
02 -
  • Don't skip the ice bath for your mixing bowl if your kitchen is warm—warm meat doesn't hold together as well, and you'll end up with flaky, falling-apart meatballs.
  • If your sauce tastes too acidic after cooking, stir in a splash of cream or an extra pinch of sugar; slow cooking concentrates flavors, so acidity can sneak up on you.
03 -
  • Keep your hands and mixing bowl cool when shaping meatballs—a quick dip under cold water between batches prevents them from getting sticky and falling apart.
  • The meatballs continue cooking slightly after you turn off the slow cooker, so don't overcook them during the main cooking time or they'll toughen.
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