Here’s a simple and flavorful recipe for Slow Cooker Meatballs—perfect for easy weeknight dinners or party appetizers. 🍝
Ingredients (makes about 20–25 meatballs)
For the meatballs:
- 500 g (1 lb) ground beef, chicken, or turkey
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning (optional)
For the sauce:
- 2 cups (480 ml) marinara or tomato sauce
- 1 tsp garlic powder or 2 fresh cloves, minced
- 1 tsp onion powder or ½ small onion, finely chopped
- 1 tsp dried basil or oregano
- Optional: 1–2 tbsp brown sugar (to balance acidity)
Instructions
- Make the meatballs:
- In a large bowl, combine all meatball ingredients.
- Mix gently until just combined (don’t overmix).
- Roll into 1–1.5 inch balls and set aside.
- Prepare the slow cooker:
- Pour a thin layer of sauce on the bottom of the slow cooker to prevent sticking.
- Add meatballs and sauce:
- Place meatballs in the slow cooker in a single layer (they can slightly touch).
- Pour remaining sauce over the meatballs.
- Cook:
- Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Meatballs should be fully cooked and tender.
- Serve:
- Serve hot over spaghetti, rice, mashed potatoes, or in sandwich rolls.
- Garnish with fresh parsley and extra Parmesan if desired.
Tips
- Make ahead: Freeze uncooked meatballs and sauce separately, then combine in the slow cooker when ready.
- Cheesy twist: Add small cubes of mozzarella inside each meatball for a gooey center.
- Party style: Keep on low in the slow cooker for serving at buffets or gatherings.
I can also give a creamy slow-cooker meatball version with a rich, cheesy sauce instead of tomato—perfect if you want something indulgent and comforting.
Do you want me to share that version?
