Description
This Crockpot Meatballs recipe offers a convenient and flavorful way to enjoy tender, homemade meatballs simmered in a rich tomato sauce. Perfect for a hearty family meal, these meatballs are made with lean ground beef, fresh herbs, and Italian seasonings, then slow-cooked to perfection in a slow cooker, allowing the flavors to meld beautifully over several hours.
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 the Slow Cooker: Spray the inside of the slow cooker with cooking spray to prevent sticking and make cleanup easier.
- Make the Meatballs: In a large bowl, combine the lean ground beef, Italian bread crumbs, finely diced onion, chopped fresh parsley, grated Parmesan cheese, egg, and 1 teaspoon Italian seasoning. Mix well until all ingredients are evenly incorporated. Using a tablespoon, shape the mixture into 24 evenly sized meatballs.
- Arrange Meatballs: Place the formed uncooked meatballs in the bottom of the prepared slow cooker, distributing them evenly.
- Prepare the Sauce: In a separate large bowl, mix the canned diced tomatoes (with juices), pasta or marinara sauce, crushed tomatoes, minced garlic, and 1 teaspoon Italian seasoning until well combined.
- Add Sauce and Cook: Pour the sauce mixture over the meatballs in the slow cooker, ensuring they are well covered. Cover with the lid and cook on high for 3 to 4 hours, or until the meatballs are cooked through and tender.
- Serve: Once cooked, serve the meatballs hot over your favorite pasta for a complete meal.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- For a spicier sauce, add crushed red pepper flakes to the tomato sauce mixture.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes to allow some liquid to evaporate.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Serve with grated Parmesan and fresh basil for added flavor.
