If you are craving a dish that is effortlessly comforting and bursting with rich, savory flavors, the Slow Cooker Meatballs in Tomato Sauce Recipe is your new go-to. This recipe combines tender, juicy meatballs slow-cooked in a vibrant, well-spiced tomato sauce that melds all the classic Italian flavors in one pot. Ideal for cozy family dinners or meal prepping for the week, these meatballs soak up the sauce while remaining incredibly moist and tender. Once you try this Slow Cooker Meatballs in Tomato Sauce Recipe, you’ll wonder how you ever lived without it!
Ingredients You’ll Need
The beauty of this Slow Cooker Meatballs in Tomato Sauce Recipe lies in its simplicity and balance. Each ingredient is carefully chosen to enhance the natural flavors, texture, and appeal, from the hearty meat mixture to the aromatic herbs in the sauce.
- Coarsely ground bread crumbs (1 ½ cups/180 g): They create the perfect soft texture inside the meatballs without making them dense.
- Beef or chicken stock (½ cup): Adds moisture and boosts flavor in the breadcrumb mixture.
- Ground beef (2 pounds) or mixed ground meats: Provides rich, juicy meatballs with the option to lighten with turkey or chicken.
- Egg (1, beaten): Acts as a binder to hold the meatballs together firmly yet tenderly.
- Dried oregano (1 tablespoon) and basil (2 teaspoons): Classic Italian herbs that bring warmth and depth to the meatballs and sauce.
- Garlic powder (½ teaspoon) and onion powder (½ teaspoon): Enhance savory notes with subtle allium flavor.
- Kosher salt (¼ teaspoon) and freshly ground black pepper (⅛ teaspoon): Season the dish perfectly without overpowering the other ingredients.
- Parmigiano-Reggiano (2 ounces, finely grated): Adds a nutty, salty bite that enriches the meatballs beautifully.
- Fresh basil leaves (optional): For garnish, lending a fresh, fragrant finish.
- Tomato puree (28-ounce can) or blended whole peeled tomatoes: Forms the vibrant base of the sauce, rich and full-bodied.
- Tomato paste (3 ounces): Concentrates the tomato flavor and thickens the sauce wonderfully.
- Smoked paprika (½ teaspoon, optional): Adds subtle smokiness to the sauce.
- Chili powder (½ teaspoon, optional): For a delicate, warming kick to balance the tomatoes.
How to Make Slow Cooker Meatballs in Tomato Sauce Recipe
Step 1: Prepare the breadcrumb mixture
Start by soaking your coarsely ground bread crumbs in the beef or chicken stock. This step is key to achieving tender meatballs that don’t dry out during the slow cooking process. Letting the bread crumbs absorb the stock softly binds the meat without making it dense or heavy.
Step 2: Make the tomato sauce
While the breadcrumbs soak, combine all the tomato sauce ingredients right in your slow cooker liner. Whisk them together to create a homogenous, flavorful base that will slowly infuse the meatballs with herbs, spices, and that fresh tomato taste throughout the cooking.
Step 3: Form the meatballs
In a large bowl, gently break apart your ground meat mixture. Add the egg, herbs, spices, grated Parmigiano-Reggiano, garlic powder, onion powder, kosher salt, and black pepper to the meat. Mix lightly using your fingers to evenly distribute the seasoning without overworking the meat. Fold in the soaked breadcrumb mixture until just combined. Divide this mixture into 12 to 14 equal portions and roll them gently into meatballs. Be careful not to compress them too tightly as they will steam and expand slightly while cooking.
Step 4: Cook the meatballs
Nestle each meatball into the slow cooker sauce in a single layer. Cover and cook on high for 4 hours, or on low for 8 hours. The slow cooking ensures the meatballs remain moist and soak up the delicious tomato sauce. Make sure the internal temperature of the meatballs reaches at least 165°F (74°C) for perfect doneness. Once finished, the slow cooker can be switched to warm for up to 1½ hours while you prepare your meal, keeping the meatballs tender and saucy.
How to Serve Slow Cooker Meatballs in Tomato Sauce Recipe
Garnishes
A sprinkle of fresh basil leaves is a simple but effective garnish that brightens the rich tomato sauce and enhances the aroma. You might also like a shower of extra Parmigiano-Reggiano just before serving to add a creamy, cheesy finish that complements the meatballs beautifully.
Side Dishes
These meatballs are wonderfully versatile. Serve them over a bed of spaghetti or any pasta shape you love for a classic Italian meal. For a lighter option, steamed vegetables or a crisp side salad with lemon vinaigrette also work amazingly. Garlic bread or a warm crusty loaf makes the perfect utensil for scooping up every last bit of that luscious sauce.
Creative Ways to Present
Think beyond the plate and use these meatballs as a hearty sandwich filling, layered in a toasted sub roll with melted mozzarella. They also make perfect appetizers — just skewer one or two on toothpicks with fresh basil for a party-ready bite. The Slow Cooker Meatballs in Tomato Sauce Recipe is as versatile as your imagination.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs and sauce can be stored together in an airtight container in the refrigerator for up to 3 days. Keeping the meatballs submerged in sauce helps maintain moisture and flavor.
Freezing
This recipe freezes beautifully. Place meatballs and sauce in a freezer-safe container or heavy-duty freezer bag and store for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating
Reheat leftover meatballs gently on the stovetop over low heat or in the microwave, stirring occasionally to heat evenly. If the sauce has thickened too much, add a splash of water or broth to loosen it up and recapture that fresh homemade taste.
FAQs
Can I use different types of ground meat in this recipe?
Absolutely! The Slow Cooker Meatballs in Tomato Sauce Recipe works well with pure beef, turkey, chicken, or even a blend of these. Mixing meats can balance flavor and fat content while keeping the meatballs tender.
Do I need to brown the meatballs before slow cooking?
It’s not necessary with this recipe because cooking them slowly in the tomato sauce allows the meatballs to cook thoroughly and soak up flavor, resulting in tender, juicy bites without extra prep.
Can I make these meatballs gluten-free?
Yes, simply substitute the coarsely ground bread crumbs with a gluten-free alternative. Make sure your stock and other ingredients are also gluten-free for a safe and delicious meal.
How spicy is the sauce?
The sauce has a mild warmth thanks to optional smoked paprika and chili powder, but you can adjust these to your taste or omit them entirely for a classic, comforting tomato flavor.
Is this recipe suitable for meal prep?
Definitely! These meatballs hold up well in the fridge and freezer, making them perfect for easy lunches or dinners throughout the week. Just reheat and serve with your favorite sides.
Final Thoughts
There’s something so satisfying about slow-cooked dishes that fill your home with irresistible aromas and warm your soul. The Slow Cooker Meatballs in Tomato Sauce Recipe is the perfect blend of ease, flavor, and comfort—great for busy days or special family dinners. Give this recipe a try and let yourself enjoy every tender, saucy bite. Trust me, it will become one of your favorite dishes in no time!
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Slow Cooker Meatballs in Tomato Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours on HIGH or 8 hours on LOW
- Total Time: 4 hours 20 minutes (HIGH) or 8 hours 20 minutes (LOW)
- Yield: 12-14 meatballs
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten Free
Description
This slow cooker meatballs recipe offers tender, flavorful meatballs simmered slowly in a rich tomato sauce. Made with a blend of ground beef and optional turkey or chicken, seasoned with herbs and parmesan, and cooked gently in a slow cooker for a comforting meal perfect for any occasion.
Ingredients
Meatballs
- 1 ½ cups (180 g) coarsely ground bread crumbs (gluten-free if needed)
- ½ cup beef or chicken stock
- 2 pounds ground beef OR 1 lb ground beef + 1 lb ground turkey/chicken for a lighter mix
- 1 egg, beaten
- 1 tablespoon dried oregano, crushed
- 2 teaspoons dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 ounces Parmigiano-Reggiano, finely grated
- Fresh basil leaves for serving (optional)
Tomato Sauce
- 1 (28-oz) can tomato puree or whole peeled tomatoes blended smooth
- 3 ounces tomato paste
- 1 tablespoon dried oregano
- 2 teaspoons dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon chili powder (optional)
Instructions
- Prepare the breadcrumb mixture: In a small bowl, combine the breadcrumbs and beef or chicken stock. Let this mixture sit while you prepare the tomato sauce, allowing the bread crumbs to absorb the stock for moisture.
- Make the sauce: Add all the tomato sauce ingredients—including tomato puree or blended whole tomatoes, tomato paste, dried oregano, dried basil, garlic powder, salt, pepper, and optional smoked paprika and chili powder—into a slow cooker liner. Whisk all ingredients together until well combined and set aside.
- Form the meatballs: In a large mixing bowl, add the ground meat (beef alone or mixed with turkey/chicken) and gently break it apart. Add the beaten egg, dried oregano, dried basil, garlic powder, onion powder, salt, pepper, and finely grated Parmigiano-Reggiano, mixing gently with your fingers. Incorporate the soaked breadcrumb mixture last and mix until just combined—avoid overworking the meat to keep the meatballs tender. Divide the mixture into 12 to 14 portions and gently roll each portion into a meatball shape without compressing the mixture too firmly.
- Cook: Arrange the formed meatballs in a single layer within the tomato sauce in the slow cooker liner. Cover the slow cooker and cook on HIGH for 4 hours or on LOW for 8 hours. The meatballs should reach an internal temperature of 165°F (74°C) to ensure they are fully cooked. After cooking, you can keep them on the ‘Warm’ setting for up to 1½ hours before serving. Turn the meatballs gently in the sauce occasionally to coat them thoroughly.
Notes
- Use gluten-free bread crumbs to make this recipe gluten-free.
- For lighter meatballs, substitute half the ground beef with ground turkey or chicken.
- Do not overwork the meat mixture to keep the meatballs tender and moist.
- Check the internal temperature of meatballs to ensure food safety.
- Fresh basil leaves add a lovely garnish and extra flavor when serving.
- The optional smoked paprika and chili powder add subtle smokiness and mild heat but can be omitted for a milder sauce.
