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Slow Cooker Italian Meatballs - Tender, Saucy, and Comforting

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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Ground meat: 1 lb ground beef (80–85% lean) and 1 lb ground pork. You can use all beef, but the mix gives better flavor and tenderness.
  • Bread and milk: 1 cup fresh breadcrumbs and 1/2 cup milk to make a soft panade that keeps meatballs tender.
  • Eggs: 2 large eggs to bind the mixture.
  • Parmesan: 3/4 cup finely grated Parmesan for umami and richness.
  • Onion: 1 small onion, very finely minced or grated.
  • Garlic: 4 cloves, minced.
  • Fresh herbs: 2 tablespoons chopped parsley and 1 tablespoon chopped basil (or 1 teaspoon dried basil).
  • Seasonings: 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes (optional).
  • Olive oil: 2 tablespoons for browning.
  • Crushed tomatoes: Two 28-ounce cans (or one 28-ounce can crushed tomatoes + one 24-ounce jar marinara for a smoother sauce).
  • Tomato paste: 2 tablespoons for depth.
  • Sugar: 1 to 2 teaspoons to balance acidity (optional, adjust to taste).
  • Bay leaves: 2, for aromatic flavor.
  • Water or broth: 1/2 cup to loosen the sauce if needed.

Method
 

  1. Make the panade: In a large bowl, combine the breadcrumbs and milk. Let sit for 2 to 3 minutes until the crumbs absorb the milk.
  2. Build the meatball mixture: Add the ground beef, ground pork, eggs, Parmesan, onion, garlic, parsley, basil, salt, pepper, oregano, and red pepper flakes to the bowl. Mix gently with your hands until just combined. Don’t overmix.
  3. Form the meatballs: Scoop and roll into golf ball–sized balls (about 1 1/2 inches). You should get 24 to 30 meatballs.
  4. Brown the meatballs: Heat olive oil in a large skillet over medium-high. Brown meatballs in batches, 1 to 2 minutes per side, just until they get a little color. Transfer to the slow cooker. Don’t worry if they’re not cooked through.
  5. Make the sauce: In the same skillet, add crushed tomatoes, tomato paste, a pinch of salt, a pinch of sugar, and bay leaves. Stir and scrape up browned bits. If thick, add water or broth to loosen. Pour sauce over the meatballs in the slow cooker.
  6. Slow cook: Cover and cook on Low for 5 to 6 hours or High for 3 to 4 hours, until meatballs are cooked through and very tender.
  7. Finish and serve: Remove bay leaves. Taste and adjust salt, pepper, and sugar. Stir in a handful of chopped basil or parsley if you like. Serve with spaghetti, crusty bread, or in hoagie rolls with melted provolone.