Back in my day, the concept of set-it-and-forget-it cooking was as magical to us as pumpkin turning into a carriage. Now, with our trusty slow cookers, that magic is at our fingertips every day. These tender, saucy meatballs capture all the comfort of a Sunday family dinner with none of the fuss.
WHY THIS RECIPE WORKS
Nothing says Midwest comfort quite like homemade meatballs! Whether you’re feeding the family or heading to a potluck, these slow cooker meatballs are sure to become your go-to recipe. The slow cooking process allows all those wonderful flavors to meld together, creating perfectly tender meatballs in a rich, savory sauce.
FREQUENTLY ASKED QUESTIONS:
Can I make these ahead?
Absolutely! Form the meatballs a day ahead and store in the fridge, or freeze the cooked meatballs for up to 3 months.
Why add milk to the mixture?
The milk helps keep the meatballs tender and juicy during the long cooking process.
Can I use different meats?
Sure can! Try mixing ground beef with pork or veal for an extra special flavor.
TIPS FOR SUCCESS:
- Don’t overmix the meat mixture
- Keep meatballs uniform in size
- Layer sauce and meatballs carefully
- Avoid opening the lid while cooking
- Let rest 10 minutes before serving
- Add Parmesan rind for extra flavor
INGREDIENTS NEEDED: (FULL RECIPE BELOW)
- Ground beef
- Fresh breadcrumbs
- Aromatics
- Marinara sauce
- Seasonings
- Binding ingredients
SLOW COOKER MEATBALLS
Ingredients
For the Meatballs:
- 2 pounds ground beef
- 1 cup breadcrumbs
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 1/4 cup milk
- 2 large eggs
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
For the Sauce:
- 1 24 ounce jar marinara sauce
- 1/2 teaspoon crushed red pepper flakes optional
- 1 Parmesan rind optional
Optional Garnishes:
- Fresh parsley
- Grated Parmesan cheese
- Extra red pepper flakes
Instructions
- In a large mixing bowl, combine beef, breadcrumbs, onion, garlic, milk, eggs, salt, pepper, and oregano. Mix gently with hands until just combined – don’t overwork the meat, darlin’.
- Form mixture into 1½-inch meatballs, placing them on a plate as you work.
- Pour half the marinara sauce into slow cooker bottom.
- Arrange meatballs in a single layer, stacking gently if needed.
- Top with remaining sauce and red pepper flakes if using.
- Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
- Give them a gentle stir to coat with sauce before serving.
Notes
- Make Ahead: Form meatballs night before
- Storage: Keeps 3-4 days refrigerated
- Freezing: Up to 3 months in airtight container
- Meat Options: Try mixing beef with pork or veal
- Serving: Perfect over pasta, potatoes, or egg noodles
- Extra Flavor: Add Parmesan rind to sauce while cooking
