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Busy weeknights call for simple solutions, and slow cooker meatballs deliver exactly that. This recipe transforms basic pantry ingredients into tender, flavorful meatballs that cook themselves while you handle everything else on your to-do list. Whether you’re feeding a hungry family or meal prepping for the week ahead, this hands-off approach to dinner will become your new favorite strategy.
Table of Contents
Why This Slow Cooker Meatball Recipe Works
The beauty of this recipe lies in its simplicity and versatility. By combining ground beef with Italian turkey sausage, you get rich flavor without excessive fat. The slow cooking process allows the meatballs to stay incredibly moist while absorbing the aromatic tomato sauce. Unlike baking or frying, your slow cooker does all the work, freeing you to focus on other tasks.
This method also eliminates the need to brown meatballs beforehand, saving you time and reducing cleanup. The meatballs cook directly in the sauce, which means every bite is infused with that savory tomato flavor. For families seeking cheap dinners for a family that don’t compromise on taste, this recipe checks every box.
Essential Equipment You’ll Need
Before starting, gather these key tools:
- Slow cooker – A 6-quart model works perfectly
- Mixing bowls – For preparing the meatball mixture
- Measuring cups and spoons – Ensures accurate proportions
- Kitchen utensils – Wooden spoon for stirring sauce
- Frying pan – Optional, for reducing sauce at the end
Ingredient Breakdown
For the Sauce
| Ingredient | Amount | Purpose |
|---|---|---|
| Crushed tomatoes | 1 (28-oz) can + 1 (15-oz) can | Creates rich base |
| Onion (diced) | 3/4 medium | Adds sweetness |
| Bay leaf | 1 | Aromatic depth |
| Sugar | 1 tsp | Balances acidity |
| Red pepper flakes | 1/2 tsp | Gentle heat |
| Salt | 1/2 tsp | Enhances flavor |
| Black pepper | 1/2 tsp | Subtle spice |
For the Meatballs
| Ingredient | Amount | Purpose |
|---|---|---|
| Breadcrumbs | 3/4 cup | Binding agent |
| Milk | 1/2 cup | Moisture retention |
| Garlic (minced) | 4 cloves | Bold flavor |
| Onion (diced) | 1/4 medium | Texture and taste |
| Fresh parsley | 1/4 cup chopped | Freshness |
| Black pepper | 1 3/4 tsp | Seasoning |
| Kosher salt | 1 3/4 tsp | Essential seasoning |
| Dried oregano | 1 tsp | Italian essence |
| Pecorino Romano | 1/2 cup shredded | Savory richness |
| Egg | 1 large | Binds ingredients |
| Ground beef (90/10) | 1 lb | Protein base |
| Ground Italian turkey sausage | 1 lb | Flavor boost |
Step-by-Step Instructions
Prepare the Sauce
Set your slow cooker to low heat. Add both cans of crushed tomatoes along with the diced onion, bay leaf, sugar, red pepper flakes, salt, and black pepper. Use a wooden spoon to stir everything together until well combined. This creates your cooking base.
Prepare the Breadcrumb Mixture
In a large mixing bowl, combine the breadcrumbs and milk using a fork. Let this mixture sit for about 2 minutes the breadcrumbs will absorb the milk and create a paste-like consistency that keeps your meatballs tender.
Mix the Meatball Ingredients
To the same bowl with the soaked breadcrumbs, add the minced garlic, diced onion, chopped parsley, black pepper, kosher salt, dried oregano, shredded cheese, and egg. Mix thoroughly with a fork until everything is evenly distributed. Add both the ground beef and Italian turkey sausage. Using clean hands, gently combine the meat with the other ingredients until just mixed avoid overworking the mixture, as this can make meatballs tough.
Form the Meatballs
Keep a small bowl of water nearby and wet your hands frequently this prevents the meat mixture from sticking. Pinch off approximately one tablespoon of the mixture and roll it between your palms to form a ball slightly smaller than a golf ball. Place each formed meatball directly into the sauce in your slow cooker. Continue until you’ve used all the meat mixture. Don’t worry if some meatballs aren’t fully submerged; they’ll settle into the sauce as they cook and release moisture.
Cook Low and Slow
Secure the lid on your slow cooker and set your timer. For a faster option, cook on high for 5 hours. For ultimate tenderness and convenience, cook on low for 8 to 10 hours. The low and slow method is ideal for lazy dinners when you want to start cooking in the morning and come home to a ready meal.
Finishing Touches
Once cooking is complete, remove the bay leaf. If you prefer a thicker sauce, transfer it to a frying pan and simmer over medium-high heat for 10 to 15 minutes until it reaches your desired consistency. Any fat floating on top can be stirred back in for added richness or skimmed off for a leaner result.
Serving Suggestions
These versatile meatballs work beautifully in multiple presentations:
- Classic pasta dinner: Serve over spaghetti or penne with extra Parmesan
- Meatball subs: Pile into hoagie rolls with melted mozzarella
- Party appetizers: Serve with toothpicks alongside the sauce for dipping
- Meal prep bowls: Pair with roasted vegetables and quinoa
- Pizza topping: Slice and use as a protein-packed pizza topping
Pro Tips for Perfect Meatballs
Keep your hands wet when rolling meatballs to prevent sticking and ensure smooth, uniform shapes. Using a #40 cookie scoop creates consistently sized portions that cook evenly. Don’t open the slow cooker lid during cooking each time you peek, you add 15 to 20 minutes to the cooking time.
The combination of beef and turkey sausage provides optimal flavor while keeping the dish lighter than all-beef versions. The Italian sausage is already seasoned, which adds complexity without extra effort. For meal planning purposes, these meatballs freeze exceptionally well. Store them in the sauce in freezer-safe containers for up to three months.
Nutritional Benefits
This recipe offers balanced nutrition with approximately 320 calories per serving (based on 6 servings). The 90/10 beef provides lean protein while the turkey sausage adds flavor with less fat than pork versions. Fresh parsley contributes vitamin K, and tomatoes deliver lycopene and vitamin C. The cheese adds calcium, making this a reasonably nutritious option for quick dinner ideas.
Common Questions
Can I use all beef instead of turkey sausage?
Yes, though the flavor will be less complex. If using all beef, add extra Italian seasoning, fennel seeds, and garlic to compensate for the sausage’s built-in seasonings.
How do I prevent meatballs from falling apart?
The egg and soaked breadcrumbs act as binders. Make sure to mix the breadcrumbs with milk first, allowing them to fully absorb the liquid before adding other ingredients.
Can I make these ahead of time?
Absolutely. Form the meatballs and refrigerate them overnight, then cook the next day. Or cook them completely, cool, and refrigerate for up to 4 days or freeze for up to 3 months.
What if I don’t have a slow cooker?
You can adapt this recipe for your oven. Bake the meatballs at 350°F for 20 minutes, then simmer them in the sauce on the stovetop for 30 to 40 minutes.
Can I add vegetables to this recipe?
Definitely. Diced bell peppers, mushrooms, or zucchini can be added to the sauce at the beginning for extra nutrition and flavor.
How can I make this gluten-free?
Substitute gluten-free breadcrumbs for regular ones. The rest of the ingredients are naturally gluten-free.
Easy Slow Cooker Meatballs Recipe : 5 Ingredients, 8 Hours to Perfection
Tender, flavorful meatballs made with beef and Italian turkey sausage, slow-cooked in rich tomato sauce for an effortless dinner everyone will love.
- Prep Time: 20
- Cook Time: 480
- Total Time: 500
- Yield: 6
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
Ingredients
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
1. Set your slow cooker to low, then add all of the crushed tomatoes, onion, bay leaf, sugar, red pepper flakes, salt, and pepper. Give it a quick stir to combine everything.
2. In a medium-sized bowl, combine the breadcrumbs and milk.
3. In the same bowl with the breadcrumbs, add the garlic, onion, parsley, pepper, salt, oregano, cheese, and egg. Mix it all together with a fork. Add the beef and turkey. Use your hands to mix everything together just enough to combine.
4. Keep your hands wet with water to prevent sticking. Pinch off about a tablespoon of meat, roll it in your hands and place it directly into the sauce. Repeat until all the meatballs are made. Some meatballs will not be submerged in the sauce initially.
5. Secure the lid to your slow cooker and let it cook for 5 hours on high or 8 to 10 hours on low.
6. Serve over spaghetti, on a hoagie bun for a meatball sandwich, or as a party appetizer. If you want to thicken the sauce, transfer it to a skillet over medium-high heat and reduce until desired consistency.
Notes
Keep hands wet when rolling meatballs to prevent sticking.
Don’t lift the slow cooker lid during cooking as it adds time.
Meatballs can be frozen with sauce for up to 3 months.
For gluten-free, use gluten-free breadcrumbs.
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