Description
This Slow Cooker Italian Meatballs recipe combines ground beef and pork with aromatic herbs and cheeses, simmered slowly in a rich tomato sauce for tender, flavorful meatballs perfect for an easy family meal or casual gathering.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1/4 cup onion, minced
- 2 cloves garlic, minced
- 2 tablespoons parsley, chopped
- 1 cup Italian breadcrumbs
- 2 eggs
- 1/2 cup parmesan cheese, grated
- Salt and pepper, to taste
Tomato Sauce
- 2 24 ounce cans crushed tomatoes
- 1 6 ounce can tomato paste
- 2 whole bay leaves
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
For Serving (Optional)
- Basil leaves
- Parmesan cheese
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground beef, ground pork, minced onion, minced garlic, chopped parsley, Italian breadcrumbs, eggs, and grated Parmesan cheese. Sprinkle with a pinch of salt and pepper, then mix thoroughly with your hands until all ingredients are evenly combined.
- Form the meatballs: Shape the mixture into 1 to 2 inch meatballs, making approximately 24 pieces. Ensure they are uniform in size for even cooking.
- Brown the meatballs: Lightly grease a baking sheet and place the meatballs on it. Broil them on high heat, turning occasionally, until browned on all sides, about 4 to 5 minutes per side. This step locks in flavor and improves texture.
- Assemble in the slow cooker: Transfer the browned meatballs to the slow cooker. Pour in the crushed tomatoes and tomato paste. Add the bay leaves, crushed red pepper flakes, and Italian seasoning. Stir gently to combine.
- Slow cook the meatballs: Cover and cook on low for 4 hours. This allows the meatballs to become tender and the flavors to meld beautifully.
- Season and serve: After cooking, season the sauce and meatballs with salt and pepper to taste. Remove bay leaves. Serve warm, garnished with fresh basil leaves and additional Parmesan cheese if desired.
Notes
- Broiling the meatballs before slow cooking is key for texture and flavor, but if short on time, you can skip this step, though there will be less browning and depth of flavor.
- Make sure to monitor the meatballs near the end of cooking to avoid overcooking and drying out.
- You can prepare the meatballs a day ahead, refrigerate, and then broil and slow cook when ready.
- Serve the meatballs with pasta, crusty bread, or over polenta for a complete meal.
- Frozen meatballs can be used; adjust slow cooking time accordingly for thorough cooking.
Nutrition
- Serving Size: 1 serving (approx. 4 meatballs with sauce)
- Calories: 420
- Sugar: 7g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
