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Homemade slow cooker meatballs simmered in chunky tomato sauce with seasoned herbs.
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5 from 1 vote

Juicy Slow Cooker Meatballs With Rich Homemade Tomato Sauce

Tender slow-cooker meatballs made with beef, Italian sausage, Parmesan, and garlic simmer in a rich homemade tomato sauce for an easy family dinner.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Appetizer, Dinner, Main Course
Cuisine: American, American-Italian, Italian
Servings: 30 Meatballs
Calories: 87kcal
Author: Marisa Franca @ All Our Way

Equipment

Ingredients

Meatballs

  • 2-¼ Pounds Ground Beef
  • 1 Pound Sweet Italian Sausage
  • ¾ Cup Bread Crumbs
  • 2 Eggs
  • 3 Tablespoons Milk
  • 3 Garlic Cloves minced
  • ½ Onion grated
  • ½ Cup Parmesan freshly grated
  • 1-½ teaspoons Salt
  • ½ teaspoon Black Pepper

Sauce

  • 29 oz. Can Tomato Sauce
  • 15 oz. Can Diced Tomatoes
  • 1 Onion diced
  • 2 Ribs Celery diced
  • 1 Carrot peeled and grated
  • 3 Cloves Garlic minced
  • 1 Bay Leaf
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 2 Tablespoons Olive Oil for frying

Instructions

  • Add all meatball ingredients to a large mixing bowl and mix until just combined. Don’t overmix or the meatballs will end up tough.
  • Form 2” meatballs using your hands and arrange on a baking sheet. Refrigerate while you get the rest of the recipe together.
  • Add all the sauce ingredients to a 6 quart slow cooker and stir together. Turn on high setting.
  • Add the olive oil to a large 12” skillet and heat over medium-high heat.
  • Add half of the meatballs and brown on all sides, add to the slow cooker.
  • Brown the remaining meatballs and add to the sauce. Toss together carefully in the sauce, cover and cook on high for 4 hours (or low for 6 hours).
  • Serve over pasta or on a sub.

Notes

👩🏻‍🍳 Tips

  • Lightly oil your hands before shaping the meatballs to prevent sticking.
  • Don’t overmix your meatball mixture. Gently combine just until the ingredients are incorporated to avoid tough meatballs.
  • Use a cookie scoop for evenly sized meatballs (about 1.5 tablespoons each).
  • Roll the meatball mixture lightly. Compact them just enough to hold their shape. Remember, tightly packing will create dense meatballs.
  • Double the sauce if you have a large enough slow cooker. It's great for drizzling over pasta or for storing and using in other meals throughout the week.
  • Chill the shaped meatballs for at least 30 minutes. You can also chill them overnight. This helps them keep their shape while browning. It also keeps them from falling apart in the sauce.
  • Always cook pasta fresh and serve the meatballs and sauce over it. Don't add pasta to the slow cooker or it will turn mushy.

Nutrition

Calories: 87kcal | Carbohydrates: 6g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 543mg | Potassium: 193mg | Fiber: 1g | Sugar: 2g | Vitamin A: 531IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 2mg