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.
