Slow Cooker Juicy Meatballs (Printable)

Tender meatballs slowly cooked in a rich tomato sauce, ideal for a crowd and effortless preparation.

# What You'll Need:

→ 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

→ 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 without overmixing.
02 - Form mixture into golf ball-sized meatballs approximately 1.5 inches in diameter, yielding about 30-32 pieces.
03 - Heat a large skillet over medium-high heat with oil. Sear meatballs in batches until browned on all sides, approximately 3 minutes per batch. Transfer to a plate for enhanced flavor depth.
04 - In slow cooker bottom, combine olive oil, onion, and tomato paste. Stir thoroughly. Add crushed tomatoes, Italian herbs, and sugar. Season with salt and pepper.
05 - Gently nestle meatballs into sauce in a single layer. Spoon sauce over tops to partially cover.
06 - Cover slow cooker and cook on LOW setting for 4-5 hours until meatballs are cooked through and tender.
07 - Serve warm directly from slow cooker with toothpicks for appetizers or over cooked pasta as main course. Garnish with extra Parmesan and fresh parsley.

# Expert Tips:

01 -
  • They cook entirely hands-off while you handle the actual party instead of standing at a stove.
  • The slow cooker keeps them perfectly warm for hours, so guests can eat whenever they're ready.
  • Simmering in sauce makes them incredibly juicy, nothing dry or rubbery about them.
  • You can prep everything the night before and just plug in the cooker in the morning.
02 -
  • Never overmix the meatball mixture or they'll become tough and bouncy instead of tender and juicy.
  • An 80/20 ground beef blend really does make a noticeable difference; too-lean meat makes them dry no matter what else you do.
  • If you skip the browning step, the meatballs will have a softer texture, which some people prefer, so there's no wrong choice here.
  • The slow cooker does all the work, but that also means seasoning is everything; taste the sauce before serving and adjust salt and herbs as needed.
03 -
  • If your sauce tastes acidic after cooking, whisk in a pinch more sugar rather than trying to simmer it longer.
  • Keep the slow cooker on WARM after they're done cooking if your guests are arriving late; they'll stay perfect for hours without drying out.
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