Crock Pot Italian Meatballs
These Crock Pot Italian Meatballs are made with a flavorful mix of ground beef, ground pork, Parmesan, and herbs, then browned and simmered low and slow in a rich tomato sauce. They’re tender, juicy, and perfect served over pasta, in subs, or as a make-ahead family dinner.
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Servings: 20
Ingredients
For the Meatballs:
- 1 lb ground beef
- 1 lb ground pork
- 1 cup Italian seasoned bread crumbs
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 2 large eggs
- 1/2 cup Parmesan cheese grated
- Salt and pepper to taste
For the Sauce:
- 1 28 oz jar spaghetti sauce
- 1 16 oz can crushed tomatoes
- 1 14.25 oz can tomato puree
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley and basil for serving if desired
- Extra grated Parmesan cheese for serving if desired
Instructions
- In a large mixing bowl, combine the ground beef, ground pork, Italian seasoned bread crumbs, onion, garlic, parsley, eggs, Parmesan cheese, and salt and pepper. Using clean hands, mix until everything is evenly combined, being careful not to overwork the meat.
- Roll the mixture into meatballs about 1 to 2 inches in diameter. You should get around 20-24 meatballs.
- Lightly grease a baking sheet and arrange the meatballs on it in a single layer. Broil on high for about 4–5 minutes per side, turning once, until the meatballs are browned on the outside. They do not need to be fully cooked through at this stage.
- Transfer the browned meatballs to the slow cooker.
- Pour the spaghetti sauce, crushed tomatoes, and tomato puree over the meatballs. Sprinkle in the crushed red pepper flakes and Italian seasoning. Gently stir or shake the slow cooker so the meatballs are mostly submerged in the sauce.
- Cover and cook on LOW for about 4 hours, or until the meatballs are cooked through and very tender. Taste the sauce and adjust with additional salt and pepper if needed.
- Serve the meatballs and sauce warm over pasta, or on their own, topped with fresh parsley, basil, and extra grated Parmesan cheese if desired.
Notes
- Browning the meatballs under the broiler adds extra flavor and helps them hold their shape in the slow cooker.
- You can cook on HIGH for about 2–2.5 hours instead of LOW for 4 hours, but low and slow gives the most tender texture.
- For a lighter version, you can substitute ground turkey or ground chicken for the beef and pork, keeping the total amount of meat at 2 pounds.
- Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3–4 days or frozen for longer storage. Reheat gently on the stovetop or in the microwave.