Ingredients for Slow Cooker Italian Meatballs

• 1 pound lean ground beef (80/20): Provides the essential hearty foundation for these slow cooker Italian meatballs. Don’t overmix for tender results.
• 1 pound ground pork: Adds moisture and richness, balancing the beef for incredibly tender slow cooker Italian meatballs. Ensures juiciness.
• 1 cup plain breadcrumbs: The crucial binder, absorbing moisture and preventing dense meatballs. Panko works too for lighter texture.
• 2 large eggs: Essential for binding the meat mixture together, ensuring your slow cooker Italian meatballs hold their shape beautifully. Use room temperature eggs.
• ½ cup whole milk: Adds moisture and helps create a tender, juicy texture. Avoid skim milk for a richer flavor profile.
• ½ cup grated Parmesan cheese: Infuses a salty, nutty flavor that’s foundational to authentic Italian meatballs. Freshly grate for superior taste.
• 1 small yellow onion, finely minced: Provides a sweet, savory base flavor. Mincing finely ensures even distribution and no raw onion chunks.
• 4 cloves garlic, minced: Pungent and aromatic, garlic is absolutely essential for classic Italian flavor. Don’t skip this star ingredient!
• ¼ cup fresh parsley, chopped: Brightens the flavor and adds a fresh, herbaceous note. Italian flat-leaf parsley is preferred for best taste.
• 1 teaspoon dried oregano: A classic Italian herb, adding earthy, aromatic depth to slow cooker Italian meatballs. Rub between palms to release oils.
• 1 ½ teaspoons salt: Enhances all the flavors. Adjust to taste, but this is a good starting point for the quantity of meat.
• ½ teaspoon black pepper: Adds a subtle warmth and balances the richness. Freshly ground pepper makes a noticeable difference in flavor.
• ¼ teaspoon red pepper flakes (optional): Provides a gentle warmth and subtle kick, elevating the flavor profile. Add more for extra spice.
• 28 ounces crushed tomatoes: The base for your rich, slow-cooked sauce. Choose good quality tomatoes for best flavor, like San Marzano.
• 15 ounces tomato sauce: Adds a smooth consistency to the sauce, ensuring it coats the meatballs beautifully. Look for low-sodium options.

How to Make Slow Cooker Italian Meatballs

Prep Wet Base:

In a large bowl, whisk together the eggs and milk. Add the plain breadcrumbs and stir gently. Let this mixture sit for 5 minutes to fully absorb, creating a tender base for your meatballs.

Add Flavors:

Now, add the grated Parmesan cheese, finely minced yellow onion, minced garlic, chopped fresh parsley, and dried oregano to the breadcrumb mixture. Stir to combine these flavor builders evenly.

Incorporate Meats:

Add the lean ground beef and ground pork to the bowl. Sprinkle in the salt, black pepper, and optional red pepper flakes. Gently fold the ingredients until just combined, avoiding overmixing for best texture.

Form Meatballs:

With lightly wet hands, gently roll the mixture into approximately 1.5-inch meatballs. Don’t pack them too tightly; a light touch ensures tender Slow Cooker Italian Meatballs. You should get about 24-28.

Cook Meatballs:

Pour the crushed tomatoes and tomato sauce into your slow cooker, stirring to combine. Gently nestle the formed Slow Cooker Italian Meatballs into the sauce. Cook on LOW for 6 hours or HIGH for 3 hours.

Serve Dish:

Once the meatballs are cooked through and tender, serve your Effortlessly Delicious Slow Cooker Italian Meatballs hot. Garnish with extra fresh parsley and Parmesan cheese for a delightful family meal.

How to Store Slow Cooker Italian Meatballs

To store your Slow Cooker Italian Meatballs, transfer leftovers to an airtight container and refrigerate. They will stay fresh for 3-4 days. Don’t leave them out at room temperature, or they’ll spoil quickly—a mistake I learned the hard way! Discard if you notice any off smell or unusual texture.

For make-ahead ease, you can form the raw meatballs a day in advance. Refrigerate them, then add to the slow cooker with sauce when ready. Reheat gently on the stovetop or in the microwave.

What to Serve with Slow Cooker Italian Meatballs

Serve these Effortlessly Delicious Slow Cooker Italian Meatballs hot over your favorite pasta, like spaghetti or penne, or in warm sub rolls. For a delightful presentation, garnish with fresh basil and Parmesan. They pair perfectly with a crisp green salad and crusty bread to soak up the amazing sauce. Enjoy this comforting meal!

My absolute favorite way to serve these is over a mound of al dente spaghetti. This classic pairing is pure comfort, letting the pasta soak up every drop of that rich, savory sauce. It’s always a hit!

Frequently Asked Questions

→ Can I substitute the ground pork in these Effortlessly Delicious Slow Cooker Italian Meatballs?

Yes, you can substitute ground turkey or chicken for the pork for a leaner option. However, the flavor and moisture might differ slightly, as the pork adds richness. I once tried all beef and missed that depth!

→ How do I make ahead or freeze these Slow Cooker Italian Meatballs for future meals?

You can form raw meatballs a day in advance and refrigerate. For freezing, cook them first, then cool and freeze with sauce in an airtight container for up to 3 months. Thaw and reheat gently.

→ Why do my Effortlessly Delicious Slow Cooker Italian Meatballs sometimes turn out tough or dry?

Overmixing the meatball mixture is the main culprit for toughness, a mistake I made often! Also, not letting the breadcrumbs soak fully can make them dry. Gently combine for tender results.

→ Can I make these Slow Cooker Italian Meatballs gluten-free or dairy-free?

Yes, for gluten-free, use gluten-free breadcrumbs. For dairy-free, omit Parmesan and use a plant-based milk substitute. The texture and flavor might slightly vary, but they’ll still be delicious.

→ How long do cooked Effortlessly Delicious Slow Cooker Italian Meatballs last in the refrigerator?

Cooked Slow Cooker Italian Meatballs, stored in an airtight container, will stay fresh in the refrigerator for 3-4 days. Always discard if you notice any off smell or unusual texture; food safety is key!