Description
A hearty and comforting Slow Cooker Meatballs in Tomato Sauce recipe featuring tender meatballs made from ground beef and Italian turkey sausage, simmered in a flavorful homemade tomato sauce. Perfect for serving over pasta, in sandwiches, or as a satisfying appetizer.
Ingredients
Units
Scale
For the Sauce
- 1 can 28-ounce crushed tomatoes
- 1 can 15-ounce 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, onion, bay leaf, sugar, red pepper flakes, salt, and pepper. Stir quickly to combine everything.
- Soak the breadcrumbs: In a medium-sized bowl, combine the breadcrumbs and milk to allow the breadcrumbs to absorb the liquid and soften.
- Add the other meatball ingredients: To the soaked breadcrumbs, add minced garlic, diced onion, chopped parsley, black pepper, kosher salt, oregano, shredded cheese, and the egg. Mix with a fork until combined. Add the ground beef and Italian turkey sausage, then use your hands to gently combine all ingredients without overmixing.
- Shape the meatballs: Wet your hands with water to prevent sticking. Pinch off about a tablespoon of the meat mixture, roll it into a ball slightly smaller than a golf ball, and place it directly into the sauce in the slow cooker. Repeat until all meatballs are shaped and added. It's okay if some meatballs are not fully submerged as they will cook and settle into the sauce.
- Cover and cook: Secure the lid on the slow cooker and cook low for 5 hours (or up to 8 to 10 hours for deeper flavor). If preferred, cooking on high for 5 hours is also acceptable.
- Serve: Serve the meatballs and sauce over spaghetti, on hoagie buns for meatball sandwiches, or enjoy as an appetizer. To thicken the sauce, transfer it to a skillet over medium-high heat and reduce until desired consistency is reached. Stir in any fat floating on top of the sauce.
Notes
- Keeping your hands wet while shaping meatballs prevents sticking and makes rolling easier.
- Using a small cookie scoop helps create evenly sized meatballs for consistent cooking.
- If you prefer a spicier sauce, increase crushed red pepper flakes slightly.
- You can substitute Pecorino Romano with Parmesan cheese if needed.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs.
Nutrition
- Serving Size: 5 meatballs
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 630 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg
