If you are searching for a comforting, crowd-pleasing dinner that practically cooks itself, the Crockpot Meatballs in Tomato Sauce Recipe is your new best friend. This dish brings together tender, flavorful meatballs simmered slowly in a rich, zesty tomato sauce that fills your home with the most irresistible aroma. Perfect for busy weeknights or cozy weekends, it’s a classic meal that’s as simple as it is delicious, delivering big on taste with minimal fuss.
Ingredients You’ll Need
Gathering the right ingredients sets the foundation for the best Crockpot Meatballs in Tomato Sauce Recipe. Each ingredient is carefully chosen to create the perfect balance of flavors and textures, from the juicy meatballs to the vibrant tomato sauce.
- Lean ground beef (1½ pounds): Makes the meatballs tender and flavorful without too much fat.
- Italian bread crumbs (â…“ cup): Helps bind the meatballs and add a subtle crunch.
- Finely diced onion (¼ cup): Adds a mild sweetness and depth to the meatballs.
- Fresh parsley, chopped (¼ cup): Brings a fresh, herbaceous note that brightens the dish.
- Grated Parmesan cheese (¼ cup): Provides a savory richness that enhances meatball flavor.
- Egg (1): Acts as a binder to hold the meatballs together perfectly.
- Italian seasoning (1 teaspoon): A blend of herbs to give the meatballs their classic Italian taste.
- Canned diced tomatoes with juices (1 28-ounce can): Forms the chunky, fresh base of the sauce.
- Pasta sauce or marinara sauce (24 ounces): Adds smoothness and sweetness for a balanced tomato sauce.
- Crushed tomatoes (14 ounces): Creates a hearty consistency in the sauce to coat the meatballs well.
- Garlic cloves (2): Infuses the sauce with bold, aromatic flavor.
- Additional Italian seasoning (1 teaspoon): Brings extra herbal complexity to the sauce.
How to Make Crockpot Meatballs in Tomato Sauce Recipe
Step 1: Prepare the Slow Cooker
Start by spraying your slow cooker with cooking spray to prevent the meatballs from sticking. This little step makes cleanup a breeze and keeps the meatballs intact as they cook gently in the sauce.
Step 2: Mix and Form the Meatballs
In a mixing bowl, combine the ground beef, Italian bread crumbs, diced onion, chopped parsley, grated Parmesan cheese, egg, and Italian seasoning. Mix everything thoroughly but gently to keep the meatballs tender. Using a tablespoon as a scoop guide, form about 24 uniform meatballs. This size lets them cook evenly and absorb that delicious sauce perfectly.
Step 3: Layer Meatballs and Sauce
Place the raw meatballs carefully in the bottom of the slow cooker, making sure they are evenly spaced. In a separate bowl, combine the canned diced tomatoes, pasta or marinara sauce, crushed tomatoes, garlic cloves, and the additional Italian seasoning. Pour this luscious tomato mixture over the meatballs, ensuring each one gets bathed in flavor.
Step 4: Slow Cook to Perfection
Cover your slow cooker and set it to high heat. Let it cook for 3 to 4 hours, where the meatballs will become wonderfully tender and the sauce will thicken slightly, melding all the flavors into a comforting feast that practically serves itself.
Step 5: Serve and Enjoy
Once your Crockpot Meatballs in Tomato Sauce Recipe is done, serve the meatballs over pasta, rice, or even mashed potatoes. Spoon plenty of sauce on top and get ready to enjoy pure comfort on a plate.
How to Serve Crockpot Meatballs in Tomato Sauce Recipe
Garnishes
Elevate your presentation with a sprinkle of freshly chopped parsley or a grating of Parmesan cheese right before serving. A few red pepper flakes can add a wonderful touch of heat if you like a bit of spice, while fresh basil leaves contribute a sweet aroma and bright flavor contrast.
Side Dishes
This dish pairs beautifully with simple sides like garlic bread to soak up the rich tomato sauce, or a crisp green salad to lighten the meal. Creamy polenta or buttery mashed potatoes are also fabulous choices that complement the hearty meatballs perfectly.
Creative Ways to Present
Think beyond spaghetti—turn the meatballs into a meatball sub by piling them into a toasted hoagie roll with melted mozzarella. Alternatively, serve them atop a bed of zucchini noodles for a low-carb twist that’s just as satisfying.
Make Ahead and Storage
Storing Leftovers
Allow the meatballs and sauce to cool completely before transferring to an airtight container. They’ll keep well in the refrigerator for up to 3 days, making them an excellent option for quick lunches or dinners later in the week.
Freezing
The Crockpot Meatballs in Tomato Sauce Recipe freezes exceptionally well. Place the cooled meatballs and sauce in a freezer-safe container or zip-top bag, removing as much air as possible. They can be frozen for up to 3 months, perfect for future meals when you need a fast, delicious dinner with minimal effort.
Reheating
For the best taste and texture, thaw frozen meatballs overnight in the refrigerator before reheating. Warm them gently on the stovetop or in the microwave until heated through. Adding a splash of water or extra sauce helps to keep everything moist and flavorful.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! While beef gives a rich flavor and texture, ground turkey or chicken is a leaner alternative that works beautifully in this recipe. Just be mindful that the cooking time and moisture level may slightly vary.
Do I need to brown the meatballs before putting them in the slow cooker?
Nope! One of the best things about this Crockpot Meatballs in Tomato Sauce Recipe is that you can skip browning the meatballs. The slow cooker does all the work, cooking the meatballs gently so they stay juicy and tender.
Can I make the sauce ahead of time?
You sure can! Making the sauce ahead allows the flavors to deepen even further. Just store it in the fridge and pour it over the meatballs right before cooking in the slow cooker.
How thick should the sauce be when finished?
The sauce should be thick enough to coat the meatballs nicely without being too watery. If it seems too thin, simply leave the slow cooker uncovered during the last 30 minutes of cooking to let some liquid evaporate.
What’s the best pasta to serve with these meatballs?
Spaghetti is a classic pairing, but you can also serve the meatballs with penne, rigatoni, or fettuccine. Fresh pasta or whole wheat options both hold onto the sauce beautifully, making every bite delightful.
Final Thoughts
Now that you have everything you need to make this heartwarming, flavorful Crockpot Meatballs in Tomato Sauce Recipe, there’s no excuse not to try it soon. It’s a dish that feels like a warm hug, requires minimal effort, and impresses every time. I can’t wait for you to savor these tender meatballs swimming in rich tomato sauce—trust me, this will become a go-to recipe you’ll make again and again!
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Crockpot Meatballs in Tomato Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 to 8 servings (24 meatballs)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian
Description
This Crockpot Meatballs recipe offers a delicious and easy way to prepare flavorful meatballs simmered in a rich tomato sauce, perfect for a comforting family meal. Combining lean ground beef with Italian seasonings and fresh parsley, these meatballs cook tenderly in the slow cooker, making them ideal for busy days when you want a hearty homemade dinner with minimal hands-on time.
Ingredients
Meatballs
- 1½ pounds lean ground beef
- â…“ cup Italian bread crumbs
- ¼ cup finely diced onion
- ¼ cup chopped fresh parsley
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
Sauce
- 1 (28 ounce) can canned diced tomatoes (with juices)
- 24 ounces pasta sauce (or marinara sauce)
- 14 ounces crushed tomatoes (canned)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
Instructions
- Prepare Slow Cooker: Spray the inside of the slow cooker with cooking spray to prevent the meatballs from sticking during cooking.
- Make Meatballs: In a large bowl, combine the lean ground beef, Italian bread crumbs, diced onion, chopped parsley, grated Parmesan cheese, egg, and Italian seasoning. Mix gently until just combined. Using a tablespoon, form the mixture into 24 evenly sized meatballs and arrange them evenly at the bottom of the slow cooker.
- Prepare Sauce and Cook: In a separate large bowl, mix together the canned diced tomatoes with their juices, pasta or marinara sauce, crushed tomatoes, minced garlic, and Italian seasoning. Pour this sauce evenly over the meatballs in the slow cooker. Cover and cook on high for 3 to 4 hours, until the meatballs are cooked through and tender.
- Serve: Carefully scoop the meatballs with the sauce and serve hot over your choice of cooked pasta for a comforting meal.
Notes
- For best results, use lean ground beef to reduce excess grease.
- Make sure not to overmix the meat mixture to keep meatballs tender.
- Adjust Italian seasoning to taste or add fresh basil for extra flavor.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
- If preferred, cook on low for 6-7 hours instead of high for 3-4 hours.
- Serve with grated Parmesan and fresh parsley garnish for an added touch.
