Slow Cooker Italian Meatballs
These slow cooker Italian meatballs are a quick and easy take on a classic recipe that easily feeds a crowd. Serve them with spaghetti or in a sub for a delicious meal!
Equipment
- Cookie scoop optional
Ingredients
The Meatballs
- 1 lb ground beef
- 1 egg
- ¼ cup Italian seasoned breadcrumbs
- ¼ cup onion minced
- ¼ cup grated parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- ½ tsp minced garlic
- Salt & pepper
The Sauce
- 28 oz canned crushed tomatoes
- 6 oz canned tomato paste
- 1½ cups water
- 1 tbsp onion chopped
- 1 tbsp grated parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 tsp minced garlic
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp crushed red pepper flakes
Instructions
- Lightly grease a 4-qt (or larger) slow cooker with cooking spray.
- Combine all meatball ingredients in a large bowl and mix thoroughly.*
- Shape meat into 16 equal-sized meatballs.*
- Place meatballs in a single layer along the bottom of the slow cooker.
- Next, combine all sauce ingredients in a blender. Blend for 15-30 seconds or until consistency is smooth.
- Add sauce to the slow cooker. Cover and cook on high for 4 hours.
- Serve hot as an appetizer, over spaghetti, or in meatball sandwiches!
Notes
Mixing the meatballs: We find it easiest to mix the meat by hand. Pro tip: lightly grease your hands with cooking spray before mixing (or wear some disposable gloves - you'll want to spray these too).
Shaping the meatballs: We use this handy cookie scoop for making perfectly shaped, equally sized meatballs. Lightly grease it with some cooking spray before scooping so the meatballs come right out!
Nutrition
Calories: 134kcal | Carbohydrates: 8g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 232mg | Potassium: 356mg | Fiber: 2g | Sugar: 4g | Vitamin A: 326IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 2mg