Slow Cooker Italian Meatballs

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Slow Cooker Italian Meatballs

Recipe Description

Unlike stovetop meatballs that can sometimes dry out or require constant hovering, the slow cooker method uses gentle, indirect heat to “poach” the meatballs in sauce. This results in a melt-in-your-mouth texture. We use a blend of beef and pork for the perfect fat-to-flavor ratio, seasoned with classic Italian aromatics.

  • Prep time: 20 minutes

  • Cook time: 4 hours (High) or 7–8 hours (Low)

  • Servings: 6–8 (makes about 24–28 meatballs)

Ingredients

Category Ingredients
The Meat 1 lb Ground Beef (80/20), 1 lb Ground Pork
The Binder 1 cup Panko or Italian breadcrumbs, 2 Large eggs, 1/4 cup Milk
Seasoning 1/2 cup Grated Parmesan, 3 cloves Garlic (minced), 1/4 cup Fresh parsley (chopped), 1 tsp Dried oregano, 1 tsp Salt, 1/2 tsp Black pepper
The Sauce 2 jars (24 oz each) of your favorite Marinara sauce

Instructions

  1. Mix the Base: In a large bowl, whisk together the eggs, milk, Parmesan, garlic, and seasonings.

  2. Combine: Add the ground beef, pork, and breadcrumbs. Use your hands to mix until just combined. Do not overmix, or the meatballs will be tough.

  3. Shape: Roll the mixture into balls roughly 1.5 to 2 inches in diameter (about the size of a golf ball).

  4. Layer: Pour about 1 cup of marinara sauce into the bottom of the slow cooker. Arrange the meatballs inside. It is okay if they overlap slightly.

  5. Simmer: Pour the remaining sauce over the meatballs. Cover and cook on Low for 7–8 hours or High for 4 hours.

  6. Serve: Gently stir before serving to coat everything in the thickened sauce.

Tips for Success

  • The Sear (Optional): If you prefer a “crust,” brown the meatballs in a skillet for 2 minutes per side before adding them to the slow cooker. It adds depth but isn’t strictly necessary for tenderness.

  • Panade Secret: Soaking the breadcrumbs in the milk for 5 minutes before adding the meat (forming a “panade”) ensures the moisture is locked into the protein fibers.

  • Uniformity: Use an ice cream scoop to ensure all meatballs are the same size so they cook evenly.

Nutritional Info (Per Serving)

Based on 4 meatballs with sauce

  • Calories: 410 kcal

  • Protein: 28g

  • Fat: 24g

  • Carbs: 18g

  • Fiber: 3g

Benefits of This Dish

  • High Protein: Excellent for muscle repair and satiety.

  • Lycopene-Rich: Cooked tomato sauce is a powerhouse of lycopene, a potent antioxidant.

  • Meal Prep Friendly: These taste even better the next day and freeze beautifully for up to 3 months.

Q&A

Q: Can I use ground turkey instead?

A: Yes! However, turkey is leaner, so I recommend adding a tablespoon of olive oil to the mix to prevent them from becoming crumbly.

Q: Do I need to cook the meat before putting it in the slow cooker?

A: Nope. Raw meatballs cook perfectly fine in the sauce. The internal temperature just needs to reach $165^\circ\text{F}$ ($74^\circ\text{C}$).

Q: Why are my meatballs falling apart?

A: Usually, this means there wasn’t enough binder (eggs/breadcrumbs) or they were stirred too vigorously while raw. Let them set for at least 2 hours before stirring.

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