Description
How to make tender beef and pork Slow Cooker Italian Meatballs simmered in rich marinara that’s perfect for effortless weeknight dinners.
Ingredients
Scale
- Meatball Base:
- 1 lb Lean Ground Beef
- 1 lb Ground Pork
- 1 cup Panko Breadcrumbs
- 1 Large Egg
- ½ cup Whole Milk
- Sauce Foundation:
- 28 oz can Crushed Tomatoes
- Aromatics & Flavor Boosters:
- 1 medium Yellow Onion, finely minced
- 4–5 cloves Garlic, minced
- ½ cup Grated Parmesan Cheese
- 2 tbsp Olive Oil
- ¼ cup Fresh Parsley, chopped
- Seasonings:
- 2 tsp Dried Italian Seasoning
- 1 tsp Kosher Salt
- ½ tsp Black Pepper
- Finishing Touches:
- ¼ cup Fresh Basil, chopped
- Extra Grated Parmesan Cheese, for serving
Instructions
- Prep Panade: Start by combining panko breadcrumbs, egg, and whole milk in a large bowl. Let this mixture sit for 5 minutes; this “panade” is key to keeping your Slow Cooker Italian Meatballs wonderfully tender and moist.
- Mix Meatballs: To the panade, add ground beef, ground pork, minced onion, garlic, parmesan, parsley, Italian seasoning, salt, and pepper. Gently combine everything until just mixed, being careful not to overwork the meat.
- Form & Brown: Form the mixture into 1.5-inch meatballs. Heat olive oil in a large skillet over medium-high heat and brown the meatballs on all sides for a few minutes. This step adds rich depth to your Slow Cooker Italian Meatballs before they cook.
- Slow Cook: Place the browned meatballs into your slow cooker. Pour the crushed tomatoes over them, ensuring they are mostly covered by the sauce. Cook on low for 6-8 hours or on high for 4 hours until the Slow Cooker Italian Meatballs are tender.
- Finish Sauce: Once cooked, stir in the fresh chopped basil. Taste the sauce and adjust seasonings if needed, adding a pinch more salt or pepper. The fragrant basil brightens the rich marinara, completing the flavor profile.
- Serve & Enjoy: Ladle these comforting meatballs and sauce over your favorite pasta, creamy polenta, or in a toasted sub roll. Garnish generously with extra grated Parmesan cheese and fresh parsley. Enjoy your homemade Slow Cooker Italian Meatballs!
Notes
Avoid overworking meatball mixture; gentle mixing ensures tender, moist results.
Store leftover meatballs and sauce in an airtight container in the refrigerator for 3-4 days.
Substitute regular panko with gluten-free panko for a delicious gluten-free version.
Serve warm over pasta, polenta, or in a sub roll, garnished with fresh Parmesan and basil.
Always brown meatballs before slow cooking to develop rich, deep flavor.
**Allergy Information:** Dairy, Eggs, Gluten