Featured in 14 Recipes That Make the Most Canned Tomatoes
Meatballs should be two things: juicy and flavorful. This recipe meets both criteria, and the best part is, you make them in the slow cooker.
You can expect to get about 35 to 40 golf ball-sized meatballs. This is the perfect size to serve over pasta for a weeknight dinner (and freeze some for later), set out for a party snack (football season anyone?), or feed an army for Sunday supper.
The sauce is made from pantry staples like canned crushed tomatoes, with a little crushed red pepper to add just a bit of heat. My kids are 8 and 10 years old, and it wasn’t too spicy for them. Of course, if you don’t want to live life on the spicy side you can always leave it out.
THE BEST MEAT BLEND FOR SLOW COOKER MEATBALLS
I opted to use lean meat for this recipe – 90/10 beef and turkey sausage. The meatballs stay juicy even after the long simmer in the sauce without the extra fat. The lower fat content still makes tender, flavorful meatballs because the fat that is there doesn’t really cook off.
I can easily find one-pound packages of ground Italian turkey sausage at my local supermarket. If that’s not available try Italian turkey sausage in the casings, and just remove the casings by cutting them open with a knife.
If you can’t find either, just grab some Italian pork sausage. If it’s in the casings, just remove them and mix the ground sausage in with the beef.
If you use a higher fat beef or pork you may have some fat floating on top of the sauce. This is totally fine, just stir it into the sauce before serving. It adds flavor, and that little bit of fat shouldn’t make the sauce greasy.
WHAT’S THE BEST CHEESE FOR MEATBALLS?
I honestly just grabbed pre-shredded Romano cheese from the deli, but you can also go for the real deal and buy a wedge of Pecorino Romano cheese, and grate it yourself. Make sure you use the small holes on your grater.
If you can’t find Romano (or you don’t like it) feel free to substitute mozzarella, Parmesan or asiago cheese.
TIPS FOR SHAPING MEATBALLS
These meatballs be quite sticky. Here are two tips to make the meatballs easier to shape:
- If you keep your hands wet with water, it is much easier to roll the meat into balls.
- Alternatively, you can use a small #40 cookie scoop. I like to make meatballs that are smaller than a golf ball.
HOW LONG SHOULD I COOK MEATBALLS IN A SLOW COOKER?
You can cook them on high for 4 to 5 hours or low for 8 to 10 hours.
STORING AND FREEZING MEATBALLS
The cooked meatballs can be kept in the tomato sauce in an airtight container in the fridge for up to five days.
To freeze, put the cooked meatballs in a dish, sauce and all, and pop them in the freezer. You’ll be happy to have some for later. When you’re planning dinner, just take them out and let them thaw for 48 hours in your refrigerator. Then reheat them in a saucepan or skillet over medium heat.
I’ve also been known to dump a frozen block of meatballs and sauce in a pan and heat them up that way. What can I say? I’m human and sometimes I don’t remember to take food out of the freezer until hungry people are staring at me and asking for food.
MORE MEATBALL RECIPES
Slow Cooker Meatballs in Tomato Sauce Recipe
For the sauce:
- 1 28-oz can crushed tomatoes
- 1 15-oz 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 pepper
For the meatballs:
- 3/4 cup bread crumbs
- 1/2 cup milk
- 4 cloves minced garlic
- 1/4 medium onion, finely diced
- 1/4 cup chopped fresh parsley leaves
- 1 3/4 teaspoon freshly ground pepper
- 1 3/4 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1/2 cup shredded Pecorino Romano or Parmesan cheese
- 1 large egg
- 1 pound 90/10 ground beef
- 1 pound ground Italian turkey sausage
- 6- to 8-quart slow cooker
1 Make the sauce: Set your slow cooker to low, then add the crushed tomatoes, onion, bay leaf, sugar, red pepper flakes, salt, and pepper. Give it a quick stir to combine everything.
2 Soak the breadcrumbs: In a medium-sized bowl, combine the breadcrumbs and milk.
3 Add the other meatball ingredients: In the same bowl with the breadcrumbs, add the garlic, onion, parsley leaves, pepper, salt, oregano, cheese, and egg. Mix it all together with a fork. Add the beef and turkey. Use your hands to mix everything together just enough to be combined.
4 Shape the meatballs: These can be quite sticky. If you keep your hands wet with water, it is much easier to roll the meat into balls. Alternatively, you can use a small #40 cookie scoop. I like to make meatballs that are smaller than a golf ball.
Pinch off about a tablespoon of meat, roll it in your hands and place it directly into the sauce. Repeat until all the meatballs are made. Some of the meatballs will not be submerged in the sauce. That’s ok. They will fall into the sauce as they cook. Do not worry.
5 Cover and cook: Secure the lid to your slow cooker and let it cook for as little as 5 hours on high or as many as 8 to 10 hours on low.
6 Serve: Serve these over spaghetti, on a hoagie bun for a meatball sandwich, or as a party appetizer on their own.
If you want to thicken the sauce, you can transfer it to a skillet set over medium-high heat and reduce it until it reaches your desired consistency. If the sauce has some fat floating on the top, just stir it in.
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