Slow Cooker Italian Meatballs
Tender beef and pork meatballs that finish cooking directly in a garlicky tomato sauce, seasoning it as they simmer. Browning them first keeps their shape and adds the roasted flavor that separates a proper Sunday sauce from something that merely came out of a slow cooker.
- Course
- Slow Cooker
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 5 hr
- Total Time
- 5 hr 20 min
The Story Behind This Recipe
The first time I made slow cooker italian meatballs I was cooking for people who had already eaten, so nobody was watching too closely. That is usually when a recipe gets good — no pressure, just curiosity and whatever was on the counter.
I have made it for a quiet Tuesday and for a table full of people, and it behaves the same either way, which is the highest compliment I give a recipe.
Read it through once before you turn on the heat and get everything measured first. That habit does more for a weeknight than any gadget I own.
Variation Ideas
- Swap the protein for whatever is in the freezer — cook times shift slightly.
- Roast the vegetables separately for more caramelization.
- Serve it over rice, polenta or crusty bread depending on the night.
Ingredient Substitutions
- Parmesan
- Pecorino Romano (saltier, so ease up elsewhere) or aged Asiago
- Milk
- Unsweetened oat or soy milk, which behave closest in cooking
- Ground beef
- Ground turkey or pork; add a little oil since it is leaner
- Panko
- Crushed cornflakes or gluten-free breadcrumbs
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Slow Cooker Italian Meatballs
Recipe Card
Slow Cooker Italian Meatballs
By Marguerite Hale
- Course
- Slow Cooker
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 5 hr
- Total Time
- 5 hr 20 min
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 cup fresh breadcrumbs
- 1/2 cup whole milk
- 2 large eggs
- 3/4 cup grated parmesan
- 4 garlic cloves, minced and divided
- 1/3 cup chopped parsley
- 2 (28 oz) cans crushed tomatoes
- 1 tsp dried oregano
- 2 tbsp olive oil
- Kosher salt and black pepper
Instructions
- 1
Soak the breadcrumbs in milk for five minutes, then mix them gently with the beef, pork, eggs, parmesan, half the garlic, parsley, salt, and pepper.
- 2
Shape the mixture into golf-ball-size meatballs without packing them tightly and brown them in batches in olive oil until they have a deep crust on two sides.
- 3
Stir the crushed tomatoes, remaining garlic, oregano, salt, and pepper in the slow cooker, then nestle the browned meatballs into the sauce in one snug layer.
- 4
Cook on low for four to five hours, until the centers are cooked through and the sauce has taken on the flavor of the meat.
- 5
Skim any fat from the top, taste the sauce, and serve the meatballs over pasta, tucked into toasted rolls, or spooned into shallow bowls with parmesan.
Nutrition
Estimated per serving (8 servings per recipe).
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