Slow Cooker Meatballs
These slow cooker meatballs don't need any pre-cooking - just mix, roll, and drop them in the slow cooker with the sauce. These soft and juicy meatballs are freezer-friendly and great for sub sandwiches or served with pasta.
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Servings: 30 meatballs with sauce (approximately)
Ingredients
For the Tomato Sauce
- 3 tablespoons olive oil
- 1 (32-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1/2 cup chopped onion
- 2 tablespoons chopped garlic
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes or more to taste
For the Meatballs
- 2 large eggs
- 1/4 cup store-bought plain breadcrumbs
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning
- 1 pound ground beef
- 1 pound mild Italian sausage
Instructions
- In a 6-quart slow cooker, combine the olive oil, crushed tomatoes, tomato sauce, onion, garlic, salt and red pepper flakes.
- Combine the eggs, breadcrumbs, salt, onion powder, garlic powder, pepper, and oregano in a large bowl. Add the ground beef and sausage and, using your hands, mix it all just until combined. Scoop approximately one ounce of the mixture to form each ball.
- Place the meatballs in an even layer in the sauce. Spoon sauce over the meatballs so they are covered, place the lid on the slow cooker, and set it to high for four hours. Serve on rolls or with pasta.
Notes
Storage: Leftover meatballs and sauce will keep in an airtight container in the refrigerator for three to four days. Or, store them in a freezer container, and they will freeze well for several months.
Nutrition Estimate
Serving: 3meatballs | Calories: 299kcal | Carbohydrates: 11.8g | Protein: 19.3g | Fat: 19.9g | Saturated Fat: 5.7g | Polyunsaturated Fat: 11.4g | Trans Fat: 0.3g | Cholesterol: 98.5mg | Sodium: 932.4mg | Fiber: 2.5g | Sugar: 5.4g
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