A slow cooker meatball recipe is a fantastic idea, as it allows the flavors to meld together while producing tender, juicy meatballs. Below is a classic and easy-to-follow recipe for slow cooker meatballs:
Ingredients:
For the meatballs:
- 1 1/2 pounds ground beef (you can also use a mix of ground beef, pork, and veal)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 1/4 cup chopped fresh parsley
- 1 large egg
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the sauce:
- 2 cups marinara sauce (store-bought or homemade)
- 1 can (14 ounces) diced tomatoes (optional, for a chunkier sauce)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional, for some heat)
- Salt and pepper to taste
Instructions:
In a large mixing bowl, combine all the meatball ingredients (ground beef, breadcrumbs, Parmesan cheese, minced garlic, chopped onion, parsley, egg, milk, salt, and black pepper). Gently mix everything together until well combined. Avoid overmixing, as it can make the meatballs tough.
Shape the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a plate.
In the slow cooker, add the marinara sauce, diced tomatoes (if using), dried oregano, dried basil, crushed red pepper flakes (if using), and a pinch of salt and pepper. Stir to combine.
Carefully place the meatballs into the sauce in the slow cooker, ensuring they are partially submerged in the sauce.
Cover the slow cooker with the lid and cook on low heat for 4 to 6 hours or on high heat for 2 to 3 hours. Cooking times may vary depending on your slow cooker, so check the meatballs for doneness after the minimum cooking time.
Once the meatballs are cooked through (reaching an internal temperature of 160°F or 71°C) and tender, they are ready to serve.
Serve the slow cooker meatballs over cooked pasta or in a sub sandwich with melted cheese. Garnish with extra grated Parmesan and fresh parsley if desired.
Optional tip: If you prefer a thicker sauce, you can remove the cooked meatballs from the slow cooker, mix 1 to 2 tablespoons of cornstarch with a little cold water until smooth, and then stir the cornstarch mixture into the sauce. Cook on high for an additional 15-20 minutes to thicken the sauce.
Enjoy your delicious and hearty slow cooker meatballs!