go-to slow cooker meatball recipe

Instructions

1. Make the Meatball Mixture:

• In a large bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan, parsley, minced garlic, egg, and milk. Season with salt and pepper.
• Mix until just combined—avoid overmixing to keep the meatballs tender.

2. Form the Meatballs:

• Form the mixture into meatballs, about 1 to 1.5 inches in diameter.
• Place them on a baking sheet lined with parchment paper.
• You don’t need to cook them at this point; the slow cooker will take care of that.

3. Prepare the Sauce:

• In the slow cooker, mix together the crushed tomatoes, tomato sauce, minced garlic, chopped onion, dried basil, dried oregano, salt, and pepper.
• If the sauce tastes too acidic, add a pinch of sugar to balance the flavors.
• Add the Meatballs to the Slow Cooker:
• Gently place the formed meatballs into the slow cooker, covering them with sauce.
• Try to avoid stirring too much, so you don’t break the meatballs.

5. Cook:

• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• The meatballs should be cooked through and tender, and the sauce should be flavorful.

6. Serve:

• Serve the slow cooker meatballs hot.
• They’re perfect with spaghetti, on a hoagie roll for a meatball sub, or enjoy them on their own with a sprinkle of
• Parmesan cheese and some fresh basil.

Tips

• Freezing Meatballs: This recipe is freezer-friendly. You can freeze the cooked meatballs and sauce together in freezer bags or containers. Thaw overnight in the refrigerator and reheat on the stove or in a microwave.
• Customization: Feel free to add your favorite ingredients to the meatball mixture or sauce, such as chopped mushrooms, bell peppers, or red pepper flakes for a bit of heat.
• Serving Suggestion: If serving with pasta, cook the pasta according to package instructions towards the end of the meatballs’ cooking time. A side of garlic bread and a fresh salad make great accompaniments.