Homemade Italian meatballs in the slow cooker are an ideal set-it-and-forget-it Crock Pot dinner, and a great way to feed a crowd! Tender, ultra-flavorful meatballs simmer in a silky tomato sauce. They're delicious on noodles or subs.
Prep Time45mins
Cook Time6hrs
Total Time6hrs45mins
Course: Dinner, Main Course
Cuisine: American, Italian
Servings: 8
Author: Mandy Jackson
Ingredients
For the Meatballs
1poundground beef
1poundground pork
1/2cupplain breadcrumbs
1/4cupchopped flat leaf parsley
3garlic cloves,minced
1small yellow onion,minced
2eggs
1/3cupgrated parmesan cheese
1teaspoonsalt
1teaspoonground pepper
1/2teaspoondried oregano
1/2teaspoondried basil
For the Sauce
2tablespoonsolive oil
1small yellow onion,chopped
3garlic cloves, minced
1tablespoondried parsley
3(15 ounce) canstomato sauce
Directions
For the Meatballs
Preheat oven to 425 degrees. Line a baking sheet with foil and spray with cooking spray.Mix all ingredients in a large bowl until well combined. Form into 1-inch balls and place on the prepared baking sheet. Bake for 10-15 minutes, until meatballs begin to brown.
For the Sauce
Heat the olive oil in a large skillet over medium. Add the onion, garlic, and parsley and cook until onions begin to soften - about 5 minutes. Stir in the tomato sauce. Transfer to the slow cooker and stir in the baked meatballs to coat. Cover and cook on LOW for 6-8 hours or HIGH for 3-4. Serve on spaghetti topped with parmesan and fresh parsley.
Notes
To make ahead: The meatball mixture can be made up to 24 hours ahead of time and refrigerated. You can also form the meatballs and refrigerate until ready to use. Don't bake until you're ready to cook them through in the slow cooker.The sauce can be made ahead and refrigerated, as well.Leftovers: Can be kept up to 5 days in the fridge.
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