Slow Cooker Meatballs Juicy (Print Version)

Flavorful meatballs cooked gently in a savory tomato sauce, perfect for crowds and easy serving.

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

# How-To Steps:

01 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, eggs, milk, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined—do not overmix.
02 - Shape the mixture into golf ball-sized meatballs approximately 1.5 inches in diameter, yielding about 30-32 meatballs.
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. Skip this step for softer meatballs.
04 - In the bottom of the 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 to 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 Hints:

01 -
  • You can make everything ahead and let your slow cooker do the thinking while you handle a million other things.
  • They stay warm and glossy in the pot for hours, so guests can eat whenever they arrive without you panicking about cold food.
  • The sauce is rich enough to feel special but simple enough that even tired mornings won't derail you.
02 -
  • Do not overmix the meatball mixture or they'll become dense and gummy—gentle combining is the difference between tender and tough.
  • Browning the meatballs adds flavor but isn't required; skip it if you want the absolute softest texture possible.
  • The sauce tastes bland at first but deepens and mellows during cooking, so don't panic and add more seasoning too early.
03 -
  • A 6-quart slow cooker is the sweet spot—big enough to hold everything without requiring two pots, small enough that the sauce reduces and concentrates properly.
  • If your sauce seems too thin at the end, prop the slow cooker lid halfway open for the last 20 minutes of cooking to let some moisture evaporate.
  • Substitute ground pork or turkey for half the beef if you want a leaner version or a different flavor profile.
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