Slow Cooker Juicy Meatballs (Printable)

Tender meatballs gently cooked in a savory tomato sauce, ideal for crowd-pleasing meals and effortless preparation.

# Ingredient list:

→ Meatballs

01 - 2 lbs ground beef (80/20 blend)
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 2 large eggs
05 - 1/3 cup whole milk
06 - 3 cloves garlic, minced
07 - 1/4 cup fresh parsley, chopped
08 - 1 tsp dried oregano
09 - 1 tsp salt
10 - 1/2 tsp black pepper

→ Sauce

11 - 2 cans (28 oz each) crushed tomatoes
12 - 1 small onion, finely diced
13 - 2 tbsp tomato paste
14 - 1 tbsp olive oil
15 - 2 tsp dried Italian herbs
16 - 1 tsp sugar
17 - Salt and black pepper to taste

# How to Make It:

01 - In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, eggs, milk, minced garlic, fresh parsley, dried oregano, salt, and black pepper. Mix gently until just combined, taking care not to overmix as this will result in dense meatballs.
02 - Shape the mixture into golf ball-sized meatballs approximately 1.5 inches in diameter. You should yield approximately 30 to 32 meatballs total.
03 - Heat a large skillet over medium-high heat with a splash of oil. Sear the meatballs in batches until browned on all sides, approximately 3 minutes per batch. Transfer to a plate. Omit this step if you prefer softer textured meatballs.
04 - In the bottom of your slow cooker, add olive oil, diced onion, and tomato paste. Stir to combine thoroughly. Pour in the crushed tomatoes, dried Italian herbs, and sugar. Season with salt and black pepper to taste.
05 - Gently nestle the meatballs into the sauce in a single layer. Spoon a small amount of sauce over the tops to partially cover them.
06 - Cover the slow cooker and cook on LOW setting for 4 to 5 hours, until meatballs are cooked through and tender throughout.
07 - Serve warm directly from the slow cooker with toothpicks for appetizer presentation or over cooked pasta for main dish service.

# Expert Suggestions:

01 -
  • They actually stay warm and perfect all evening without drying out, which is a game-changer for parties.
  • The prep work is done in 20 minutes, then the slow cooker babysits everything while you attend to actual guests.
  • One batch feeds a crowd—these make about 32 meatballs that work equally well as appetizers or spooned over pasta.
02 -
  • Overmixing the meat mixture is the biggest trap—it creates dense, rubbery meatballs instead of tender ones that fall apart slightly.
  • Those crushed tomatoes matter more than you think; some brands are grainier or more acidic than others, so tasting your sauce before serving lets you adjust salt or sugar as needed.
03 -
  • Wetting your hands before shaping meatballs prevents sticking and makes the whole process faster and less frustrating.
  • If browning meatballs beforehand, resist the urge to move them around in the skillet—let them sit and develop a golden crust before turning.
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