Slow Cooker Italian Meatballs

Slow Cooker Italian Meatballs

No Comments

Photo of author

By Millie Pham

These Slow Cooker Italian Meatballs are a total win for busy days. You just mix everything up, pop it in the slow cooker, and forget about it for a few hours. What comes out? Tender, juicy meatballs in a rich tomato sauce that tastes like you were cooking all day. I love this recipe because it makes the house smell amazing and feels like a hug in a bowl.

Why I Love This Recipe

This one’s close to my heart. My grandma used to make a version of these meatballs, and they’d simmer all day on Sundays while we played outside. Her sauce had a little sweetness and the meatballs were always juicy, never dry. I’ve made this slow cooker version more times than I can count, and it hits all the right notes.

  • Set-it-and-forget-it easy
  • Makes a big batch for leftovers or meal prep
  • Perfect with pasta, subs, or just on their own
  • Smells like heaven while cooking
Slow Cooker Italian Meatballs

What You’ll Need

  • 1 lb ground beef (80/20)
  • 1 lb ground pork
  • 2 large eggs
  • ½ cup whole milk
  • ¾ cup Italian breadcrumbs
  • ⅓ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley (plus extra for garnish)
  • 4 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp onion powder
  • 2 tsp dried Italian seasoning
  • 2 (24 oz) jars marinara sauce (your favorite brand)

Servings + Time

Servings: 6-8
Cook Time: 4-6 hours on low

Macros (Per Serving – based on 8 servings)

  • Calories: 385
  • Protein: 28g
  • Carbs: 15g
  • Fat: 23g
  • Fiber: 3g
  • Sugar: 5g

Make Ahead Tips

  • You can roll the meatballs the night before and store them in the fridge (covered).
  • You can also mix the meatball mixture and freeze it raw—just thaw overnight in the fridge before cooking.
  • Use jarred sauce to keep it super easy or make your own and store it in advance.

Recipe + Instructions

Step 1: Mix Breadcrumbs with Milk

In a small bowl, combine ¾ cup Italian breadcrumbs with ½ cup whole milk. Let it soak for 5 minutes.

Step 2: Mix Meatball Ingredients

In a large bowl, combine 1 lb ground beef, 1 lb ground pork, 2 large eggs (lightly beaten), the soaked breadcrumb mixture, ⅓ cup grated Parmesan, ¼ cup chopped fresh parsley, 4 cloves garlic (minced), 1 tsp salt, ½ tsp black pepper, 1 tsp onion powder, and 2 tsp Italian seasoning. Mix until just combined.

Step 3: Roll the Meatballs

Using clean hands or a scoop, roll mixture into 1.5-inch meatballs. Should make about 20-24 meatballs.

Step 4: Add Sauce to Slow Cooker

Pour one jar (24 oz) of marinara sauce into the bottom of the slow cooker.

Step 5: Add Meatballs and Top with More Sauce

Gently place meatballs into the sauce in one layer. Pour the second jar (24 oz) of marinara sauce over the top.

Step 6: Cook Low and Slow

Cover and cook on LOW for 4–6 hours until meatballs are fully cooked and tender.

Step 7: Garnish and Serve

Carefully spoon meatballs into a serving bowl. Top with extra Parmesan and chopped parsley if you like.

Slow Cooker Italian Meatballs

Leftovers + Storage

Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove over low heat. Freeze in sauce for up to 3 months—thaw overnight in the fridge before reheating.

Why This Recipe Works (Quick Science)

The combo of beef and pork gives these meatballs great flavor and moisture. Pork has more fat, which keeps them juicy even after hours in the slow cooker. The breadcrumbs soaked in milk act as a binder and help the meatballs stay soft, not dense. Cooking them directly in sauce lets them soak up tons of flavor while keeping everything super tender.

Common Mistakes

  • Overmixing the meat: This makes meatballs tough. Mix just until combined.
  • Not soaking the breadcrumbs: Dry breadcrumbs don’t bind well and leave dry spots.
  • Using lean meat only: You need some fat for moisture. Don’t skip the pork or go too lean on the beef.
  • Crowding the slow cooker: Make sure meatballs are mostly in one layer or sauce won’t coat evenly.

What to Serve With

  • Spaghetti or penne pasta
  • Garlic bread
  • Steamed green beans or roasted broccoli
  • Side salad with vinaigrette
  • Polenta or mashed potatoes

FAQ

Can I freeze them?
Yep! Let them cool, then freeze in sauce in airtight containers for up to 3 months.

Can I cook on high?
You can—try 2.5 to 3 hours on high, but low and slow is best.

Do I need to brown them first?
Nope! Straight into the sauce. The slow cooker does the work.

Can I make them gluten-free?
Yes—just use GF breadcrumbs and double-check your marinara brand.

Do they hold together without browning?
Yes! As long as you don’t overmix and follow the binding steps, they stay together perfectly.

Let’s Wrap It Up

These slow cooker Italian meatballs are the ultimate comfort food with hardly any work. Whether you serve them over pasta or pile them into sub rolls, they always hit the spot. If you give this recipe a try, leave a comment below and let me know how it went or if you have any questions. I’d love to hear how you made it your own!

Leave a Comment