Slow Cooker Juicy Meatballs (Printer View)

Tender meatballs simmered in rich tomato sauce, ready to serve warm for any occasion.

# Components:

→ 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

→ Tomato 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 blend
16 - 1 tsp sugar
17 - Salt and black pepper to taste

# Method:

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 - Shape the mixture into golf ball-sized meatballs approximately 1.5 inches in diameter, yielding about 30-32 meatballs.
03 - Heat a large skillet over medium-high heat with oil. Sear meatballs in batches until browned on all sides, about 3 minutes per batch. Transfer to a plate. Skip this step for softer texture.
04 - In the slow cooker bottom, add olive oil, diced onion, and tomato paste. Stir to combine. Pour in crushed tomatoes, Italian herbs, and sugar. Season with salt and pepper.
05 - Gently nestle meatballs into the sauce in a single layer. Spoon sauce over the tops to cover.
06 - Cover and cook on LOW 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 course.

# Expert Advice:

01 -
  • They're foolproof enough that you can forget about them for hours while the oven does the heavy lifting.
  • The sauce develops this deep, comforting flavor that tastes like it simmered all day, even though you barely lifted a finger.
  • They disappear fast at parties, which means you'll actually get to enjoy your own gathering instead of constantly refilling a platter.
02 -
  • Don't overmix the meatball mixture or they'll turn rubbery; combine just until the ingredients hold together and stop.
  • The 80/20 ground beef ratio is crucial—anything leaner will dry out during the long cook, so don't try to make it lighter.
  • If your sauce tastes too acidic at the end, a pinch of sugar won't make it sweet; it just balances the tomatoes naturally.
03 -
  • Keep the slow cooker on WARM instead of LOW for the last hour if you're serving over time—the meatballs stay perfect without overcooking.
  • A splash of red wine stirred into the sauce adds complexity that tastes like you spent all day on this; nobody needs to know it took five minutes.
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