Description
This Slow Cooker Meatballs in Tomato Sauce recipe features tender, flavorful meatballs made from a mix of ground beef and Italian turkey sausage, simmered all day in a rich, spiced tomato sauce. Perfect for family dinners, these meatballs can be served over spaghetti, in hoagie buns, or as a delicious party appetizer.
Ingredients
Units
Scale
For the Sauce
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can crushed tomatoes or tomato sauce
- 3/4 medium onion, finely diced
- 1 bay leaf
- 1 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Meatballs
- 3/4 cup breadcrumbs
- 1/2 cup milk
- 4 cloves garlic, minced
- 1/4 medium onion, finely diced
- 1/4 cup chopped fresh parsley
- 1 3/4 teaspoons freshly ground black pepper
- 1 3/4 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1/2 cup shredded Pecorino Romano or Parmesan cheese
- 1 large egg
- 1 pound ground 90/10 beef
- 1 pound ground Italian turkey sausage
Instructions
- Make the Sauce: Set your slow cooker to low and add the crushed tomatoes, diced onion, bay leaf, sugar, crushed red pepper flakes, salt, and black pepper. Stir briefly to combine all ingredients thoroughly.
- Soak the Breadcrumbs: In a medium bowl, combine the breadcrumbs with milk and let them absorb the moisture to soften.
- Add the Other Meatball Ingredients: To the soaked breadcrumbs, add minced garlic, diced onion, chopped parsley, black pepper, kosher salt, dried oregano, shredded cheese, and egg. Mix well using a fork, then add the ground beef and Italian turkey sausage. Use your hands to combine everything just until evenly mixed.
- Shape the Meatballs: Keep your hands wet to prevent sticking or use a small #40 cookie scoop. Pinch off about a tablespoon of meat mixture, roll it into balls slightly smaller than a golf ball, and place each meatball directly into the sauce in the slow cooker. Repeat until all meatballs are formed and in the sauce; some may not be fully submerged, which is fine as they will cook down.
- Cover and Cook: Place the lid on the slow cooker and cook on low for 5 hours. Alternatively, you can cook on high for 5 hours or as long as 8 to 10 hours on low for deeper flavor and tender texture.
- Serve: Serve the meatballs and sauce over cooked spaghetti, in hoagie buns for sandwiches, or as an appetizer. For a thicker sauce, transfer it to a skillet over medium-high heat and reduce to your preferred consistency, stirring in any fat that rises to the surface.
Notes
- Keeping your hands wet while forming meatballs helps prevent sticking.
- You can use a cookie scoop to make uniformly sized meatballs.
- Cooking times vary; longer cooking on low will deepen flavors and tenderize meatballs further.
- If you want a thicker sauce, reduce it on the stovetop after slow cooking.
- These meatballs freeze well for up to 3 months; thaw before reheating.
- Use fresh herbs like parsley for best flavor; dried can substitute if needed.
- Serving suggestions include over pasta, in sandwiches, or as finger foods for parties.
Nutrition
- Serving Size: 1/5 of recipe (8 meatballs)
- Calories: 375 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 110 mg
