Description
How to make tender Slow Cooker Italian Meatballs with savory ground beef, herbs, and marinara that are perfect for a fuss-free family dinner.
Ingredients
Scale
- For the Meatballs:
- 2 pounds lean ground beef (85/15 or 90/10)
- 1 cup Panko breadcrumbs
- 2 large eggs
- 1/4 cup whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup finely diced yellow onion
- 3 cloves garlic, minced
- 1/4 cup chopped fresh Italian parsley
- Aromatics & Seasonings:
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons Italian seasoning
- For the Slow Cooker & Serving:
- 2 (24-ounce) jars good quality marinara sauce
- 1/4 cup chopped fresh basil, for garnish
- Extra Parmesan cheese, for serving
Instructions
- Combine Meatball Base: In a large bowl, whisk together the Panko breadcrumbs, eggs, milk, grated Parmesan, diced onion, minced garlic, chopped parsley, olive oil, kosher salt, black pepper, and Italian seasoning. This creates a flavorful base for your Slow Cooker Italian Meatballs.
- Add Beef: Add the lean ground beef to the prepared mixture. Use your hands to gently combine all ingredients until just mixed. Avoid overworking the meat, as this is key for tender meatballs.
- Form Meatballs: Form the mixture into 1.5 to 2-inch meatballs. Aim for uniform size for even cooking. A small ice cream scoop works wonders for consistency, ensuring perfect spheres for your Slow Cooker Italian Meatballs.
- Slow Cook: Pour one jar of marinara into your slow cooker. Gently arrange the formed meatballs in a single layer, then cover with the second jar of marinara. Cook on low for 6-8 hours or high for 3-4 hours, until cooked through.
- Rest Meatballs: Once cooked, turn off the slow cooker and let the meatballs rest in the sauce for about 10-15 minutes. This allows the flavors to meld beautifully and the meatballs to become even more tender.
- Garnish & Serve: Garnish your delightful Slow Cooker Italian Meatballs generously with fresh chopped basil and extra grated Parmesan cheese. Serve hot with your favorite pasta, on sub rolls, or as a delicious appetizer.
Notes
Gently combine the beef mixture; overworking it makes your Slow Cooker Italian Meatballs tough and dense.
Store cooled leftover meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days.
Substitute ground turkey or chicken for beef, ensuring a higher fat content (90/10) to prevent dry meatballs.
Serve hot over pasta, on sub rolls, or with creamy polenta for a satisfying and comforting family dinner.
Briefly sear meatballs before slow cooking to caramelize surfaces, developing incredible umami depth and richer flavor.
**Allergy Information:** Dairy, Eggs, Gluten