Description
How to make tender, savory slow cooker Italian meatballs with simple ingredients that are perfect for a fuss-free family dinner.
Ingredients
- Meatball Base:
- 1 pound lean ground beef (80/20)
- 1 pound ground pork
- 1 cup plain breadcrumbs
- 2 large eggs
- ½ cup whole milk
- ½ cup grated Parmesan cheese
- Flavor Builders:
- 1 small yellow onion, finely minced
- 4 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 teaspoon dried oregano
- Seasonings:
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Slow Cooker Sauce Base:
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
Instructions
- 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.
Notes
Gently combine meatball ingredients to avoid overmixing; overmixing leads to tough, dense meatballs.
Store cooked meatballs and sauce in an airtight container in the refrigerator for 3-4 days.
Substitute ground turkey or chicken for pork for a leaner meatball option, though flavor may vary slightly.
Serve these tender meatballs hot over pasta, like spaghetti, or nestled into warm sub rolls for a comforting meal.
Form raw meatballs a day ahead and refrigerate; add to the slow cooker with sauce when ready to cook.
Lightly brown meatballs before slow cooking for richer flavor and amazing depth in the final dish.
**Allergy Information:** Dairy, Eggs, Gluten