Description
A comforting and flavorful recipe for Slow Cooker Italian Meatballs, combining ground beef and pork with herbs and spices, browned to perfection, then slow-cooked in a rich tomato sauce for tender, juicy results. Perfect for a hearty family dinner served with fresh basil and parmesan cheese.
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
- Basil, fresh (optional)
- Parmesan cheese, grated (optional)
Instructions
- Prepare 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 incorporated.
- Form Meatballs: Shape the mixture into 1 to 2 inch meatballs. You should get about 24 meatballs from this mixture.
- Brown Meatballs: Lightly grease a baking sheet and arrange meatballs on it. Broil them on high heat for about 4 to 5 minutes on each side until each meatball is nicely browned. This step adds flavor and seals in the juices.
- Combine in Slow Cooker: Transfer the browned meatballs to your slow cooker. Pour in the crushed tomatoes and tomato paste. Add bay leaves, crushed red pepper flakes, and Italian seasoning. Stir gently to combine sauce and meatballs without breaking them.
- Cook Low and Slow: Cover and cook on low heat for 4 hours, allowing the meatballs to absorb the flavors and become tender.
- Season and Serve: Remove bay leaves, then season the meatballs and sauce with salt and pepper to taste. Serve warm, garnished with fresh basil and grated parmesan cheese if desired.
Notes
- Broiling the meatballs before slow cooking enhances flavor and texture.
- For a milder sauce, reduce or omit crushed red pepper flakes.
- These meatballs can be served with pasta, on a sandwich, or as an appetizer.
- Leftover meatballs freeze well for up to 3 months.
- Ensure the meatballs are fully cooked through after broiling to maintain food safety.
Nutrition
- Serving Size: 1 serving (approx. 4 meatballs with sauce)
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 125 mg
