Easy Slow Cooker Meatballs (Set It & Forget It!)
These easy slow cooker meatballs simmer all day in a rich tomato sauce and come out perfectly tender every time. Just 10 minutes of prep — dinner practically makes itself!
Ingredients
- 1 ½ pounds ground beef: Provides the base for tender meatballs. Choose lean beef if you prefer less fat.
- 1 ¼ cups Italian seasoned bread crumbs: Adds flavor and binds the meatballs. If unavailable mix plain crumbs with 1 tsp dried Italian herbs.
- 1 medium yellow onion chopped: Adds moisture and a subtle sweetness to the meatballs.
- 2 cloves garlic minced: Essential for a hint of aromatic depth. Use garlic powder (1/4 teaspoon) if fresh is unavailable.
- ¼ cup chopped fresh parsley: Infuses freshness. Dried parsley 1 tablespoon will work in a pinch.
- 1 large egg beaten: Acts as a binder to hold the meatballs together.
- 1 28 ounce jar spaghetti sauce: Forms the base of the sauce, offering a robust flavor. Opt for your favorite jarred sauce.
- 1 16 ounce can crushed tomatoes: Adds texture and depth to the sauce.
- 1 14.25 ounce can tomato puree: Smooth consistency enriches the sauce’s thickness and taste.
- SAVE RECIPE
Instructions
- Step 1: Prepare the Meatball Mix
- In a large bowl, combine ground beef, Italian seasoned bread crumbs, chopped onion, minced garlic, parsley, and egg. Mix gently with your hands just until ingredients are incorporated. Avoid over-mixing to keep the meatballs tender.
- Step 2: Shape the Meatballs
- Form the mixture into meatballs about 1 1/2 inches in diameter. Ensure they are uniform in size for even cooking. Use damp hands to prevent the mixture from sticking.
- Step 3: Arrange the Meatballs in the Slow Cooker
- Place the meatballs gently in the bottom of your slow cooker. It’s okay if they touch slightly; they’ll hold together better as they cook.
- Step 4: Add the Sauce Ingredients
- Pour the jar of spaghetti sauce, crushed tomatoes, and tomato puree over the meatballs. Stir gently to combine and coat the meatballs evenly.
Notes
- Don't over-mix: Mix the meatball ingredients just until combined — overworking the meat makes them dense and tough.
- Uniform size matters: Roll meatballs to the same size (about 1½ inches) so they all cook evenly.
- Damp hands: Wet your hands before rolling each meatball to prevent sticking.
- Sauce layers: Don't skip the crushed tomatoes and tomato puree — they add depth and richness beyond just jarred sauce alone.
- Cook time: 6 hours on low is the sweet spot. Avoid cooking on high — it can cause the meatballs to fall apart.
- Serving ideas: Serve over spaghetti, in hoagie rolls for meatball subs, over polenta, or with crusty bread for dipping.
- Storage: Leftovers keep in the fridge for up to 4 days. Freeze in sauce for up to 3 months.