Slow Cooker Juicy Meatballs (Printable)

Savory meatballs simmered slowly in a rich tomato sauce, ideal for any cozy occasion.

# What You Need:

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

# Directions:

01 - In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, eggs, milk, minced garlic, parsley, oregano, salt, and pepper. Mix gently until just combined, being careful not to overmix as this will result in dense meatballs.
02 - Shape the mixture into golf ball-sized meatballs approximately 1.5 inches in diameter. You should have approximately 30-32 meatballs total.
03 - Heat a large skillet over medium-high heat with a splash of oil. Sear the meatballs in batches until browned on all sides, about 3 minutes per batch. Transfer to a plate. This step enhances flavor but can be skipped for softer meatballs.
04 - In the bottom of your slow cooker, add olive oil, diced onion, and tomato paste. Stir to combine. Pour in crushed tomatoes, Italian herbs, and sugar. Season with salt and pepper to taste.
05 - Gently nestle the meatballs into the sauce in a single layer. Spoon a small amount of sauce over the tops to ensure even coverage.
06 - Cover the slow cooker and cook on LOW for 4-5 hours, or until meatballs are cooked through and tender.
07 - Serve warm directly from the slow cooker. For appetizers, provide toothpicks for easy serving. For a main dish, serve over cooked pasta.

# Expert Advice:

01 -
  • They stay warm and tender all night without turning into hockey pucks, which means you can actually mingle instead of hovering over the stove.
  • The sauce deepens and becomes more complex the longer it simmers, rewarding patience with flavor.
  • One slow cooker does all the work, freeing up your stovetop and mental energy for everything else.
02 -
  • Don't skip the milk in the mixture—it's what separates tender, restaurant-quality meatballs from sad, rubbery ones that nobody wants.
  • Resist the urge to stir constantly; a gentle stir once or twice during cooking is enough, because constant stirring breaks the meatballs apart and creates a cloudy sauce.
  • The 80/20 beef blend is crucial because leaner meat will produce dry meatballs no matter how careful you are with the sauce.
03 -
  • If you're making these ahead and freezing, shape and freeze the raw meatballs first, then add them directly to the slow cooker from frozen—just add 30 minutes to the cooking time.
  • A splash of balsamic vinegar or a squeeze of lemon juice stirred in right before serving brightens the sauce and makes people ask what the secret ingredient is.
Return