Slow Cooker Meatballs Tomato (Printable Version)

Tender meatballs cooked slowly in a flavorful tomato and herb sauce, ideal for any occasion.

# What You'll 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

→ 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 bowl, combine ground beef, breadcrumbs, Parmesan, eggs, milk, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined—avoid overmixing.
02 - Shape the mixture into golf ball-sized meatballs approximately 1.5 inches in diameter. You should have approximately 30-32 meatballs.
03 - Heat a large skillet over medium-high heat with a splash of oil. Sear meatballs in batches until browned on all sides, about 3 minutes per batch. Transfer to a plate. Skip this step for softer meatballs.
04 - In the bottom of your slow cooker, add olive oil, onion, and tomato paste. Stir to combine. Pour in crushed tomatoes, Italian herbs, and sugar. Season with salt and pepper.
05 - Gently nestle the meatballs into the sauce in a single layer. Spoon a little sauce over the tops to cover.
06 - Cover and cook on LOW for 4-5 hours, until meatballs are cooked through and tender.
07 - Serve warm directly from the slow cooker with toothpicks for appetizers or over cooked pasta for a main dish.

# Expert Advice:

01 -
  • They stay warm and gorgeous in the slow cooker for hours, so you're never stressed about timing when people arrive fashionably late.
  • The meat stays incredibly juicy because the slow, low heat keeps everything moist instead of drying them out like a regular oven would.
  • You can throw everything together in about twenty minutes and then forget about it while you shower and get ready.
02 -
  • Don't overmix the meat mixture or you'll end up with dense, tough meatballs instead of tender ones—less mixing is genuinely better here.
  • If you're worried about them being undercooked in the middle, browning them first isn't just for flavor, it's actually a good insurance policy for even cooking.
  • The slow cooker will keep these warm and delicious for hours, which means you can prep everything in the morning and come home to dinner basically made.
03 -
  • Wet your hands before shaping the meatballs—it keeps the mixture from sticking and makes the whole process faster and less messy.
  • Don't crowd your slow cooker trying to fit more meatballs in—give them space so they cook evenly and the sauce reaches everything.
  • Taste the sauce before serving and adjust the salt, because the slow cooking can sometimes make the flavors mellow out more than expected.
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