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How Slow Cooker Meatballs Transform Easy Meals

Slow Cooker Homemade Meatballs

Tender beef and Italian sausage meatballs simmer slowly in marinara sauce for a comforting, flexible dinner. Serve with pasta, rolls, polenta, rice, or as an appetizer.
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Prep Time 20 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 lb Ground beef, preferably 80-85% lean
  • 1/2 lb Mild or hot Italian sausage, casings removed
  • 1/2 cup Italian-seasoned breadcrumbs
  • 1/3 cup Whole milk
  • 1 Large egg
  • 1/2 cup Finely grated Parmesan cheese
  • 2 Garlic cloves, minced
  • 2 tablespoons fresh or 2 teaspoons dried Fresh parsley, finely chopped, or dried parsley
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
Sauce
  • 24 oz Marinara sauce
  • 1/2 cup Water, stock, or additional marinara sauce

Method
 

Step-by-Step
  1. Combine the breadcrumbs and milk in a large bowl and let them stand for 2–3 minutes, until softened.
  2. Add the ground beef, Italian sausage, egg, Parmesan, garlic, parsley, salt, and pepper. Mix gently with clean hands or a fork just until the ingredients are combined.
  3. Shape the mixture into approximately 24 meatballs, each about 1 1/2 inches in diameter. Keep the sizes similar so they cook evenly.
  4. For optional browning, cook the meatballs in a skillet for 8–10 minutes, turning carefully for color on several sides. Browning adds deeper flavor, but the meatballs may also be placed into the slow cooker raw.
  5. Pour about half of the marinara sauce into the slow cooker. Arrange the meatballs in a mostly single layer, then cover them with the remaining sauce and the water or stock.
  6. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, avoiding frequent lid lifting. Check a meatball in the center with an instant-read thermometer; it is done when it reaches at least 160°F (71°C).

Notes

Keep meatballs mostly submerged and avoid overcrowding. For a frozen shortcut, use a 26–32-ounce bag of frozen Italian-style meatballs with 24–26 ounces of marinara, optional Italian seasoning, and up to 1/2 cup water if needed. Cook frozen meatballs on LOW for 4–6 hours or HIGH for 2–3 hours without thawing unless the package says otherwise.