If you want a simple and delicious meal that cooks itself, slow cooker Italian meatballs are a great choice. They are easy to make, full of flavor, and perfect for busy nights when you don’t have much time to spend in the kitchen. You just mix the ingredients, put everything in the slow cooker, and let it do the work.
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Slow cooker Italian meatballs come out tender, juicy, and packed with classic flavors, making them an ideal dinner you can prepare in advance or enjoy fresh. Whether you serve them with pasta, in a sandwich, or as a party appetizer, these meatballs are sure to satisfy.
You don’t need fancy ingredients or complicated steps to get that authentic Italian taste. With common pantry items and a slow cooker, you can whip up a comforting meal that feels homemade and special without the hassle.
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How to Make Slow Cooker Italian Meatballs
Making slow cooker Italian meatballs is simple and lets you enjoy tender, flavorful meatballs without extra work. You’ll need the right ingredients, follow clear steps to prepare them, and use some helpful tips to get the best results every time.
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Slow Cooker Italian Meatballs
Ingredients
- 1 ½ lbs ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large egg, lightly beaten
- 1 tablespoon milk
- 28-ounce can crushed tomatoes
- (15-ounce can tomato sauce
- 1 small onion, finely chopped
- 1 teaspoon sugar (optional, to balance acidity)
- ½ teaspoon red pepper flakes (optional, for a little heat)
- Fresh basil or parsley, for garnish
Instructions:
In a large bowl, combine the ground meat, breadcrumbs, Parmesan, garlic, parsley, oregano, salt, pepper, egg, and milk. Mix gently with your hands or a spoon until just combined—avoid overmixing to keep the meatballs tender.
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Form the mixture into golf ball–sized meatballs and set them aside on a plate or baking sheet.
In the slow cooker, stir together the crushed tomatoes, tomato sauce, onion, sugar (if using), and red pepper flakes.
Gently place the meatballs into the sauce, making sure they’re mostly submerged.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the meatballs are cooked through and tender.
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Before serving, stir the sauce gently and taste for seasoning—add salt, pepper, or a pinch more sugar if needed.
Serve the meatballs over spaghetti, in sub rolls, or with a side of garlic bread. Garnish with fresh basil or parsley and extra Parmesan if desired.
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Cooking Tips for Best Results
Keep the meatballs evenly sized for consistent cooking. If they’re too big, they might stay raw inside.
Use the low setting if you have time; the slow cooking makes the meatballs extra tender. Avoid lifting the lid too much, or it will slow down the cooking.
If you use thicker sauce, add a little water or broth to avoid burning. Taste and adjust seasoning near the end. You can freeze any leftovers in the sauce for an easy meal later.
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Serving and Storing Slow Cooker Italian Meatballs
You can enjoy slow cooker Italian meatballs in many tasty ways, and storing them properly ensures they stay fresh and delicious. How you serve and save your meatballs can make a big difference in your meal experience.
Serving Suggestions
Serve your meatballs over cooked spaghetti or any pasta for a classic Italian dinner. They also work great in a toasted sub roll with melted mozzarella for a hearty meatball sandwich.
For a simple side, try garlic bread or roasted vegetables. You can sprinkle extra Parmesan cheese and fresh parsley on top for added flavor.
If you want to make a casserole, layer meatballs with marinara sauce and cheese, then bake until bubbly. You could also add them to salads or serve alongside polenta to change things up.
Storing and Reheating
To keep meatballs fresh, store them in an airtight container in the fridge. They will last for 3-4 days this way. If you want to keep them longer, freeze the meatballs and sauce in a freezer-safe container for up to 3 months.
When reheating, thaw frozen meatballs overnight in the fridge first. Warm them in a slow cooker on low or heat gently on the stove to avoid drying out. You can also microwave them but heat in short bursts, stirring or checking to keep them moist.
Use this method to enjoy leftovers without losing flavor or texture.
Follow Italian Food board on Pinterest.