Description
This Slow Cooker Italian Meatballs recipe features tender meatballs simmered in a rich, herby tomato sauce. It's perfect for busy weeknights or gatherings, providing comfort and ease in preparation, making dinner feel special even on hectic days.
Ingredients
2 pounds Ground Beef
1 large Egg
½ cup Plain Breadcrumbs
¼ cup Grated Parmesan Cheese
2 cloves Garlic, minced
2 tablespoons Fresh Parsley, chopped
1 teaspoon Dried Oregano
½ teaspoon Onion Powder
½ teaspoon Salt
¼ teaspoon Black Pepper
2 (28-ounce) cans Crushed Tomatoes
1 (15-ounce) can Tomato Sauce
1 (6-ounce) can Tomato Paste
1 tablespoon Olive Oil
1 small Onion, diced
1 teaspoon Dried Basil
½ teaspoon Red Pepper Flakes (optional)
1 Bay Leaf
½ cup Water or Beef Broth
Instructions
- In a large bowl, combine ground beef, egg, breadcrumbs, Parmesan, garlic, parsley, oregano, onion powder, salt, and pepper. Mix gently
- Roll the mixture into 1½-inch meatballs, placing them on a parchment-lined baking sheet
- Optional: Brown meatballs in a skillet with olive oil for 2-3 minutes on all sides
- In the same skillet, sauté diced onion until softened, add minced garlic and cook for 1 more minute
- Transfer onions and garlic to the slow cooker, add crushed tomatoes, tomato sauce, tomato paste, basil, red pepper flakes, bay leaf, and water/broth. Stir to combine
- Gently place browned meatballs into the sauce
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours
- Remove bay leaf and serve hot
Notes
Browning the meatballs before slow cooking enhances flavor.
Adjust sauce thickness by removing the lid during the last hour if too thin.
- Prep Time: 20 mins
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 100 mg