These slow cooker meatballs are absolutely amazing and are great if you need to feed a crowd.
Now you can have these just by themselves, or you can cook up some pasta, rice, polenta or anything else that you think they would compliment nicely. I do recommend topping with some parmesan cheese no matter what you end up doing.
I use ground beef in this recipe, but you can use any type of meat. For example, pork mince also works really well or even a mixture of both of beef and pork.
These meatballs are a little more labor-intensive than most slow cooker recipes but are well worth the time and effort. Once you have the meatballs made and fried off, it’s just a matter of mixing the sauce and letting it cook.
These meatballs reheat pretty well so make sure you keep the leftovers! They make for a pretty good lunch that you can just heat in the microwave the next day. You could even make your own meatball sub using the leftovers.
If you want to see a video on how to make these delicious meatballs in the slow cooker, then be sure to check out the video below. It’s short, snappy and straight to the point. Well worth the watch if you love seeing things done visually.
Slow Cooker Meatballs Recipe
8 Hours & 20 Minutes
8 Hours & 40 Minutes
- 500g (17 ½ oz.) ground beef
- 1 onion, finely diced
- 1 tsp. garlic, crushed
- 1 cup breadcrumbs
- 1 egg
- 1 Tbsp. parsley, chopped (fresh or dried)
- 1 tsp. salt
- Pinch of pepper
- 1 onion, diced
- 2 tsp. garlic, crushed
- 2 cans 400g (14 oz.) diced tomatoes
- 2 Tbsp. tomato paste
- 1 tsp. sugar
- 1 tsp. basil (fresh or dried)
- 1 tsp. oregano (fresh or dried)
- 2 bay leaves
- 1 tsp. salt
- Pinch of pepper
- In a bowl, combine the mince, breadcrumbs, onion, egg, parsley and salt & pepper.
- Once mixed, form the mix into meatballs, I use roughly 2 tbsp. of the mix for each meatball.
- In a pan over high heat, fry the meatballs so they’re lightly browned. Once done put to the side.
- In the slow cooker, mix together the onion, garlic, diced tomatoes, tomato paste, sugar, basil, oregano, bay leaves, salt & pepper.
- Lastly, add the meatballs into the slow cooker.
- Cook on low for 6-8 hours.
- Serve & Enjoy
- If you want to add a bit more flavor to the dish, then a splash of red wine goes well in the tomato sauce. Add this at the same time as the diced tomatoes.
- You can just add the meatballs straight into the slow cooker without frying them off before. However, you will likely notice better results if you do fry them off beforehand. Either way, just add them after you have mixed the sauce together.
- If you’re worried about there not being enough sauce, then don’t worry. After a few hours of cooking, there will be a lot more sauce. If you add too much liquid to the sauce, it will turn very soup like after just a few hours of cooking.
- If you don’t have bay leaves, then you can quickly leave them out without it affecting the overall dish too much.
If you love knowing the nutritional information of a meal, then you can find it below. Keep in mind this is just a rough estimate and may vary slightly. Hopefully, it gives you a good idea of what you can expect out of a single serving.
This nutrition information doesn’t take into account any extras that you might have with it such as rice, pasta or even garlic bread.
If you love this dish, then you may also like something like the beef goulash. It’s basically tender beef with vegetables cooked in a rich paprika & tomato sauce. Well worth checking out if you love tomato dishes.
I hope you enjoy these slow cooker meatballs! If you have a variation, feedback or anything else then be sure to leave a comment below.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.