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These Slow Cooker Meatballs are rich, saucy, and melt-in-your-mouth tender, making them the definition of comfort food! Packed with flavor and simmered low and slow in a garlic-herb tomato sauce, they’ll fill your kitchen with the best kind of cozy aroma.
These Italian meatballs are the perfect low-effort, high-reward dinner. Made with a flavorful blend of ground beef, Italian sausage, fresh herbs, and parmesan cheese, they slowly simmer in a bold tomato sauce until they’re irresistibly tender!
Serve them over spaghetti, in meatball subs, or with a side of garlic bread for a hearty, satisfying meal. The best part? The slow cooker does all the work!
Nikki’s Recipe Rundown
- Taste & Texture: Rich, herby, and saucy with tender, melt-in-your-mouth meatballs.
- Ease: A bit of prep for the meatballs, but the slow cooker does all the simmering!
- Pros: Makes a big batch, great for freezing, and packed with classic Italian flavor.
- Considerations: Requires a long cook time, so plan ahead for best results.
- Repeat Worthy: This one’s going into the cold-weather dinner rotation for sure!
Slow Cooker Meatball Ingredients
- Ground Beef & Italian Sausage: The combination of both ground beef and Italian sausage creates a hearty base that keeps its shape while staying juicy.
- Italian Seasoning: This blend of classic herbs adds an easy flavor boost.
- Fresh Parsley: For a pop of freshness and color to the meatballs.
- Parmesan Cheese: Adds salty, nutty richness and helps bind the meatballs.
- Eggs: Hold the mixture together for perfectly formed meatballs.
- Italian Breadcrumbs: These give the meatballs structure but also keep them moist by soaking up juices and keeping them inside the meatballs!
For the Sauce:
- Crushed Tomatoes & Diced Tomatoes: Form the base of a thick, rich sauce.
- Tomato Paste: Deepens the tomato flavor and thickens the sauce.
- Garlic: Adds bold, aromatic flavor.
- Spices: You will need minced onion, dried oregano, dried basil, red pepper flakes, kosher salt, and black pepper to season the meatballs to perfection.
- Sugar: Balances out acidity from the tomatoes. Don’t worry, it won’t make the sauce sweet!
- Red Wine: Adds a depth of flavor! If you don’t want to add wine, replace it with more water or broth.
- Water or Broth: Keeps the sauce the right consistency as it simmers
Variations and Substitutions
- Meat options: You can use all beef if you don’t have Italian sausage—it’ll still be delicious.
- No alcohol? No problem! Swap the wine for broth or water to keep it alcohol-free.
- Add-ins: Add veggies like chopped bell peppers or mushrooms to the sauce for extra heartiness and nutrition.
- Make it spicy: Just double the red pepper flakes or add a pinch of cayenne to the crockpot meatballs if you like it extra spicy.
How To Make The Best Slow Cooker Italian Meatballs & Sauce
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 |
In a large bowl, combine the ground beef, Italian sausage, Italian seasoning, parsley, Parmesan cheese, eggs, and bread crumbs.
Mix until just combined.
Step 2 |
Using a medium cookie scoop, scoop out 24 meatballs. Using your hands shape the meat mixture into golf ball-sized meatballs.
Step 3 | Prep the Sauce
In the bowl of a slow cooker, stir together all the sauce ingredients until well combined.
Step 4 | Add the Meatballs & Cook
Gently add the meatballs to the sauce in the slow cooker, making sure they are completely covered by the sauce.
Cover and cook on low for 8 – 10 hours. After 4 hours, gently stir the sauce to blend, being careful not to break up the meatballs. Replace lid back on and finish cooking.
Step 5 | Serve & Enjoy
Serve hot as is, over pasta, or in sub rolls covered with cheese and toasted in the oven.
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Recipe Tips
- Don’t overmix the meatball mixture. Mix just until everything is combined to keep the meatballs light and tender. Overmixing can make them dense.
- Shape evenly. Use a cookie scoop to portion the meatballs so they cook evenly. Gently roll them with your hands to keep them compact but not too tight.
- Let the sauce simmer low and slow. The long cook time allows the flavors to develop and the meatballs to soak up the rich sauce—don’t rush it. I recommend cooking on low instead of high for this recipe.
- Stir gently! When mixing the sauce halfway through, use a gentle hand to avoid breaking up the meatballs. A silicone spatula works great for this.
Recipe FAQs
You can, but it’s not necessary. The slow cooking process gives them a tender texture and plenty of flavor without searing.
This slow cooker meatball recipe is best with fresh, homemade meatballs, but you can use frozen ones in a pinch—just reduce cook time slightly and make sure they’re fully heated through.
Storage
Storage: Store leftovers in an airtight container for up to 4 days
Freeze: This is a wonderful freezer-friendly recipe! Freeze cooled meatballs and sauce in a freezer-safe bag or container for up to 3 months.
To Reheat: Warm on the stovetop over medium-low heat or in the microwave, stirring occasionally, until heated through.
What Goes with Italian Meatballs
These easy slow cooker meatballs are perfect over a plate of spaghetti or rigatoni, but they’re just as delicious tucked into toasted sub rolls with melted mozzarella for meatball sandwiches.
Pair them with a fresh green salad like my 1905 salad, Texas Toast garlic bread, or roasted broccoli to round out the meal. You can even serve them over creamy polenta or mashed potatoes for a cozy twist!
Other Recipes to Try
- Instant Pot Meatballs and Gravy
- Air Fryer Meatballs Recipe
- Slow Cooker Buffalo Chicken Pasta
- Beef Stroganoff
- Hamburger Vegetable Soup
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Slow Cooker Meatballs
Ingredients
Meatballs
- 1 ½ pound Lean ground beef
- ½ pound bulk italian sausage
- 1 teaspoon Italian seasoning
- ¼ cup fresh parsley, chopped
- ½ cup grated parmesan cheese
- 2 large eggs
- ¾ cup Italian bread crumbs
Sauce
- 28 ounces crushed tomatoes
- 28 ounces diced tomatoes
- 6 ounces tomato paste
- 4-6 cloves garlic, minced
- 3 tablespoons minced onions
- 1 ½ teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes
- 1-2 tablespoons sugar
- ¼ cup red wine, sub water or broth
- ½ cup water or broth, beef, chicken or veggie
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon black pepper
Instructions
- In a large bowl, combine the ground beef, Italian sausage, Italian seasoning, parsley, Parmesan cheese, eggs, and bread crumbs. Mix until just combined.
- Using a medium cookie scoop, scoop out 24 meatballs. Using your hands shape the meat mixture into golf ball-sized meatballs.
- In the bowl of a slow cooker, stir together all the sauce ingredients until well combined.
- Gently add the meatballs to the sauce in the slow cooker, making sure they are completely covered by the sauce
- Cover and cook on low for 8 – 10 hours. After 4 hours, gently stir the sauce to blend, being careful not to break up the meatballs. Replace lid back on and finish cooking.
- Serve hot as is, over pasta, or in sub rolls covered with cheese and toasted in the oven.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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