Slow Cooker Meatballs and Sauce
Indulge in comfort food perfection with this Slow Cooker Meatballs and Sauce recipe, a hearty and flavorful dish that brings Italian-inspired magic to your kitchen. Tender, homemade beef and pork meatballs are gently browned for extra flavor, then simmered to perfection in a rich, slow-cooked tomato sauce infused with fresh basil, garlic, and a touch of sweetness. This hands-off recipe is perfect for busy days, requiring just 20 minutes of prep before your slow cooker takes over, ensuring juicy, melt-in-your-mouth meatballs every time. Serve them over al dente pasta or alongside crusty bread for dipping, and don’t forget a sprinkle of Parmesan to complete this classic family favorite. Perfect for weeknight dinners, meal prep, or a cozy Sunday supper, this recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 pound Ground pork
- 2 large Eggs
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Milk
- 4 cloves Garlic cloves, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 28 ounces Crushed tomatoes
- 15 ounces Tomato sauce
- 1 medium Onion, finely chopped
- 0.25 cup Fresh basil, chopped
- 1 teaspoon Sugar
Instructions
In a large mixing bowl, combine ground beef, ground pork, eggs, breadcrumbs, Parmesan cheese, milk, 2 minced garlic cloves, Italian seasoning, salt, and black pepper.
Mix the ingredients with clean hands until they are just combined; do not overmix.
Form the mixture into meatballs, about 1.5 inches in diameter, and place them on a large plate or tray.
In a large skillet, heat olive oil over medium heat. Add the meatballs in batches and sear them on all sides until browned (they do not need to be cooked through). Set aside.
In the slow cooker, combine crushed tomatoes, tomato sauce, the remaining 2 minced garlic cloves, chopped onion, fresh basil, and sugar. Stir to combine.
Carefully place the seared meatballs into the sauce in the slow cooker, submerging them as much as possible.
Cook on low heat for 6 hours or on high heat for 3-4 hours, until the meatballs are fully cooked and tender.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the meatballs and sauce over cooked pasta, or with crusty bread for dipping. Garnish with extra Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
3754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.8 g | 307% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1127 mg | 376% | |
| Sodium | 6084 mg | 264% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 51.4 g | ||
| Protein | 252.1 g | 504% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1242 mg | 96% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 3313 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
