Slow Cooker Juicy Meatballs (Printable)

Tender meatballs simmered in a rich tomato and herb sauce, warm and ready to serve for any occasion.

# What You Need:

→ 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

→ Tomato 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 blend
16 - 1 tsp sugar
17 - Salt and black pepper to taste

# How to Make It:

01 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, eggs, milk, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined—do not overmix.
02 - Shape the mixture into golf ball-sized meatballs approximately 1.5 inches in diameter, yielding about 30 to 32 meatballs.
03 - Heat a large skillet over medium-high heat with a splash of oil. Sear the meatballs in batches until browned on all sides, about 3 minutes per batch. Transfer to a plate. Skip this step for softer meatballs.
04 - In the bottom of the slow cooker, add olive oil, onion, and tomato paste. Stir to combine. Pour in crushed tomatoes, Italian herbs, and sugar. Season with salt and pepper.
05 - Gently nestle the meatballs into the sauce in a single layer. Spoon a little sauce over the tops to cover.
06 - Cover and cook on LOW for 4 to 5 hours, until meatballs are cooked through and tender.
07 - Serve warm directly from the slow cooker with toothpicks for appetizers or over cooked pasta for a main dish.

# Expert Advice:

01 -
  • They cook entirely hands-off—you shape them once and the slow cooker handles the rest while you actually enjoy your guests.
  • The sauce becomes impossibly rich and savory without any fussy technique or constant stirring.
  • One batch feeds a crowd and stays warm for hours, making it perfect for parties or potlucks where timing is unpredictable.
02 -
  • Resist the urge to stir them constantly—let them settle and cook undisturbed so the sauce can concentrate and the meatballs become tender rather than breaking apart.
  • If your slow cooker runs hot, check them at the 3-hour mark; they can go from perfect to slightly overcooked faster than you'd expect, especially if they've been browned first.
03 -
  • If your slow cooker runs particularly hot or you're using a smaller model, start checking the meatballs at three hours and add a splash of water to the sauce if it's reducing too quickly.
  • For a gluten-free version, swap certified gluten-free breadcrumbs and everything else stays exactly the same—nobody will know the difference.
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