The Ultimate Slow Cooker Italian Meatballs for a Delicious Dinner (Print Version)
How to make Slow Cooker Italian Meatballs with rich marinara and tender beef that are incredibly easy and your family will love.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 45 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Meat
# Ingredients:
→ For the Meatballs
01 -
2 pounds ground beef (80/20 lean)
02 -
1 cup Panko breadcrumbs
03 -
1 large egg, lightly beaten
04 -
1/2 cup grated Parmesan cheese
05 -
1/4 cup whole milk
06 -
1/2 yellow onion, finely diced
07 -
4 cloves garlic, minced
08 -
1/4 cup fresh parsley, chopped
09 -
1 teaspoon Kosher salt
10 -
1/2 teaspoon black pepper, freshly ground
11 -
1 tablespoon Italian seasoning
→ For the Sauce & Finishing
12 -
1 tablespoon olive oil
13 -
24 ounces good quality marinara sauce
14 -
1/4 cup fresh basil, chopped (for garnish)
15 -
Extra grated Parmesan cheese, for serving
# Instructions:
01 -
Finely dice the yellow onion, mince the garlic, and chop the fresh parsley. In a large bowl, combine the Panko breadcrumbs, grated Parmesan, Italian seasoning, Kosher salt, and freshly ground black pepper. This preps your dry base for the best Slow Cooker Italian Meatballs.
02 -
To the prepared dry mixture, add the ground beef, lightly beaten egg, and whole milk. Now, gently incorporate the diced onion, minced garlic, and chopped parsley. Combine just until everything is evenly distributed throughout the mixture.
03 -
Gently mix the ingredients with your hands until just combined, being careful not to overmix. Form the mixture into approximately 1.5-inch meatballs. Overmixing can lead to tough meatballs, so handle them lightly to keep them tender.
04 -
Heat olive oil in a large skillet over medium-high heat. Briefly sear the formed meatballs until lightly browned on all sides, then transfer them to your slow cooker. Pour the good quality marinara sauce directly over the meatballs. Searing adds incredible depth of flavor.
05 -
Cover the slow cooker and cook your Slow Cooker Italian Meatballs on the low setting for 4-6 hours or on high for 2-3 hours. They are done when the meatballs are incredibly tender and the rich marinara sauce is bubbly and thoroughly heated.
06 -
Once cooked, ladle the Slow Cooker Italian Meatballs and rich marinara into bowls or over your favorite pasta. Garnish generously with fresh chopped basil and extra grated Parmesan cheese for a delightful, comforting finish.
# Notes:
01 -
Don't overmix the meatball mixture; mix just until combined for tender, juicy results.
02 -
Store cooled Slow Cooker Italian Meatballs in an airtight container in the refrigerator for 3-4 days.
03 -
Ground turkey or pork can substitute beef; adjust fat content as leaner meats yield drier results.
04 -
Serve these meatballs warm over al dente pasta, garnished with fresh basil and extra Parmesan.
05 -
Form meatballs a day ahead and refrigerate uncooked, then combine with sauce just before cooking.
# Tools You'll Need:
01 -
Slow cooker
02 -
large skillet
03 -
large mixing bowl
04 -
measuring cups
05 -
measuring spoons
06 -
knife
07 -
cutting board
08 -
spatula or tongs
09 -
ladle
10 -
serving bowls
11 -
pasta pot
# Nutrition Facts (Per Serving):
Calories: 330
Total Fat: 18g
Total Carbohydrate: 9g
Protein: 24g