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Set-It-and-Forget-It Slow Cooker Meatball Recipe - Comfort Food Made Easy

Prep Time15 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 45 minutes
Servings: 4 servings

Ingredients

  • For the meatballs:
  • 1 lb ground beef (80–85% lean)
  • ½ lb ground pork (for tenderness and flavor)
  • ½ cup plain breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ¼ cup whole milk
  • 1 large egg
  • 3 cloves garlic, minced
  • ½ small onion, grated or very finely minced
  • 2 tbsp chopped fresh parsley (or 1 tsp dried)
  • 1 tsp dried Italian seasoning
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp red pepper flakes (optional)
  • For the sauce:
  • 1 (28-oz) can crushed tomatoes
  • 1 (15-oz) can tomato sauce
  • 2 tbsp tomato paste
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp sugar (to balance acidity)
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 1 bay leaf (optional)
  • To serve (optional):
  • Cooked spaghetti or other pasta
  • Hoagie rolls and provolone for subs
  • Fresh basil or parsley for garnish
  • Extra grated Parmesan

Instructions

  • Mix the panade. In a large bowl, combine breadcrumbs and milk. Stir and let sit 2–3 minutes until the crumbs soften. This keeps the meatballs tender.
  • Build the meatball mixture. Add the ground beef, ground pork, egg, garlic, grated onion, Parmesan, parsley, Italian seasoning, salt, pepper, and red pepper flakes. Gently mix with your hands until just combined. Don’t overwork or your meatballs may get dense.
  • Form the meatballs. Scoop and roll into 1.5-inch balls (about golf-ball size). You should get around 20–24 meatballs. Place them on a parchment-lined tray.
  • Optional browning step. For extra flavor, heat a skillet with a little olive oil over medium-high. Brown the meatballs in batches, 1–2 minutes per side, just to get color. Transfer to a plate. If skipping browning, go straight to the next step.
  • Make the sauce base in the slow cooker. Add crushed tomatoes, tomato sauce, tomato paste, chopped onion, garlic, basil, oregano, sugar, salt, pepper, olive oil, and bay leaf to the slow cooker. Stir to combine.
  • Add the meatballs. Nestle the meatballs into the sauce in a single layer, spooning some sauce over the top. Don’t pack them too tightly—they need a bit of room.
  • Cook low and slow. Cover and cook on Low for 5–6 hours or on High for 2.5–3 hours, until the meatballs are cooked through (165°F internal temperature) and the sauce is thickened and glossy.
  • Taste and adjust. Remove the bay leaf. Taste the sauce and add more salt, pepper, or a pinch of sugar if needed. If the sauce is too thick, stir in a splash of water or broth.
  • Serve your way. Toss with hot pasta and sprinkle with Parmesan, tuck into rolls with cheese for meatball subs, or spoon over creamy polenta or mashed potatoes. Garnish with fresh parsley or basil.