Description
Slow Cooker Meatballs in Tomato Sauce is a comforting and hearty dish featuring tender meatballs made from a blend of ground beef and Italian turkey sausage simmered slowly in a rich, flavorful tomato sauce. Perfect for a family dinner served over spaghetti, in a meatball sandwich, or as a standalone 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, then add all of the crushed tomatoes, finely diced onion, bay leaf, sugar, crushed red pepper flakes, salt, and freshly ground black pepper. Stir everything together to combine the flavors well.
- Soak the breadcrumbs: In a medium-sized bowl, combine the breadcrumbs and milk. Let them soak together to soften the breadcrumbs and prepare for the meatball mixture.
- Add the other meatball ingredients: To the soaked breadcrumbs, add minced garlic, finely diced onion, chopped fresh parsley, freshly ground black pepper, kosher salt, dried oregano, shredded Pecorino Romano or Parmesan cheese, and a large egg. Mix these ingredients together with a fork until combined.
- Mix the meats: Add the ground 90/10 beef and ground Italian turkey sausage to the breadcrumb mixture. Use your hands to gently mix everything together just until combined, being careful not to overwork the meat.
- Shape the meatballs: Wet your hands with water to prevent sticking, then pinch off about a tablespoon of meat mixture and roll it into a ball slightly smaller than a golf ball. Place each meatball directly into the tomato sauce in the slow cooker. Repeat until all meatballs are formed and placed in the sauce. Some may float on top, which is fine as they will submerge during cooking.
- Cover and cook: Secure the lid on the slow cooker and cook the meatballs on low for 5 hours. Alternatively, cook on high for 5 hours if short on time. For deeper flavor, cook low for 8 to 10 hours.
- Serve: Serve the meatballs with sauce over cooked spaghetti, on a hoagie bun for a meatball sandwich, or enjoy them as a party appetizer on their own. Optionally, transfer sauce to a skillet and simmer over medium-high heat to thicken if desired. Stir in any fat floating on top for extra richness.
Notes
- Keep your hands wet while shaping meatballs to prevent the mixture from sticking.
- A small #40 cookie scoop can be used for uniform-sized meatballs.
- For thicker tomato sauce, reduce it on the stovetop after slow cooking.
- Using ground Italian turkey sausage along with beef adds flavor and reduces fat content slightly.
- Meatballs can be cooked on high for 5 hours if time is limited, though low and slow yields better tenderness.
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 70 mg
