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
Scale
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.
