Description
This Slow Cooker Meatballs in Tomato Sauce recipe offers tender, flavorful meatballs simmered gently in a rich, well-seasoned tomato sauce. Perfect for a comforting family dinner, these meatballs can be served over spaghetti, in a hoagie bun, or enjoyed as a party appetizer. The slow cooking infuses the meatballs with moisture and the sauce with deep, vibrant flavor.
Ingredients
Units
Scale
For the Sauce
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can crushed tomatoes or tomato sauce
- 3/4 medium onion, finely diced
- 1 bay leaf
- 1 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Meatballs
- 3/4 cup breadcrumbs
- 1/2 cup milk
- 4 cloves garlic, minced
- 1/4 medium onion, finely diced
- 1/4 cup chopped fresh parsley
- 1 3/4 teaspoons freshly ground black pepper
- 1 3/4 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1/2 cup shredded Pecorino Romano or Parmesan cheese
- 1 large egg
- 1 pound ground 90/10 beef
- 1 pound ground Italian turkey sausage
Instructions
- Make the sauce: Set your slow cooker to low, then add all of the crushed tomatoes, onion, bay leaf, sugar, red pepper flakes, salt, and freshly ground black pepper. Stir well to combine all the ingredients.
- Soak the breadcrumbs: In a medium bowl, combine the breadcrumbs and milk, letting the breadcrumbs soak and soften for a few minutes.
- Add the other meatball ingredients: To the soaked breadcrumbs, add minced garlic, diced onion, chopped parsley, freshly ground black pepper, kosher salt, dried oregano, shredded cheese, and the egg. Mix together with a fork. Then add the ground beef and ground Italian turkey sausage and use your hands to gently mix everything just until combined.
- Shape the meatballs: Wet your hands to prevent sticking and pinch off about a tablespoon of the meat mixture. Roll it into a ball slightly smaller than a golf ball. Place each meatball directly into the sauce in the slow cooker. Repeat until all meatballs are formed and placed in the sauce. It’s normal if some meatballs are not fully submerged.
- Cover and cook: Secure the slow cooker lid and set to cook on low for 5 hours. Alternatively, for a longer cook and more tender results, cook on low for up to 8 to 10 hours.
- Serve: Remove the bay leaf before serving. These meatballs are excellent served over spaghetti, tucked inside a hoagie bun for a meatball sandwich, or served as an appetizer on their own. If desired, transfer the sauce to a skillet over medium-high heat and reduce to thicken the sauce before serving.
Notes
- Wet your hands when shaping meatballs to prevent sticking and make rolling easier.
- You can use a small cookie scoop to make evenly sized meatballs quickly.
- The sauce can be thickened by simmering it in a skillet after slow cooking.
- Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Use fresh parsley and good quality cheese for the best flavor.
- If you prefer, turkey sausage can be substituted with pork sausage or omit for all beef meatballs.
Nutrition
- Serving Size: 1 cup (about 5 meatballs)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 95 mg
