Slow Cooker Juicy Meatballs (Printable)

Tender meatballs simmered in tomato sauce for a flavorful, easy crowd-pleaser.

# What Goes In:

→ For the 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

→ For the 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 Make It:

01 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, eggs, milk, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined without overmixing.
02 - Form 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 oil. Sear meatballs in batches until browned on all sides, approximately 3 minutes per batch. Transfer to a plate. This step is optional for enhanced flavor.
04 - In the slow cooker bottom, add olive oil, 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 meatballs into the sauce in a single layer. Spoon sauce over the tops to cover completely.
06 - Cover and cook on LOW setting 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. Garnish with extra Parmesan and fresh parsley.

# Expert Tips:

01 -
  • Effortless entertaining—set it and forget it while you enjoy your guests
  • Makes 32 meatballs, perfect for feeding 8 people generously
  • Versatile serving options: serve as appetizers with toothpicks or over pasta as a main dish
  • The slow cooker keeps them warm and delicious for hours
  • Simple ingredients you likely already have in your pantry
02 -
  • Make ahead: Prepare meatballs and sauce the night before, refrigerate, and cook the next day for even easier entertaining
  • Use an 80/20 ground beef blend for the perfect balance of flavor and moisture
  • Don't skip the Parmesan in the meatballs—it adds savory depth and helps bind the mixture
  • Garnish with extra Parmesan and fresh parsley just before serving for a restaurant-quality presentation
  • Leftovers freeze beautifully for up to 3 months—freeze meatballs and sauce together in airtight containers
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