Slow Cooker Meatballs: Effortless Comfort Food

Back in the day, the idea of set-it-and-forget-it cooking was as enchanting as a pumpkin turning into a carriage. Today, with the magic of slow cookers, that charm is at our fingertips daily. These tender, saucy meatballs bring all the warmth of a Sunday family dinner with minimal effort.

Why This Recipe Works

Nothing says Midwest comfort like homemade meatballs! Whether you’re feeding the family or bringing a dish to a potluck, these slow-cooked meatballs are sure to become your new go-to. The slow cooking process lets the flavors meld together, resulting in perfectly tender meatballs immersed in a rich, savory sauce.

Frequently Asked Questions:

Can I make these ahead?
Absolutely! You can form the meatballs a day ahead and refrigerate them, or freeze the cooked meatballs for up to 3 months.

Why add milk to the mixture?
The milk helps keep the meatballs moist and tender during the long cooking time.

Can I use different meats?
Yes! Mixing ground beef with pork or veal adds a special flavor twist.

Pro Tips for Success:

Don’t overmix: Gently combine the meat mixture to avoid tough meatballs.
Uniform size: Make sure the meatballs are all about the same size for even cooking.
Layer sauce and meatballs carefully: Arrange the meatballs in a single layer, stacking gently if needed.
Avoid lifting the lid: Opening the slow cooker can slow the cooking process.
Let rest: Allow the meatballs to rest for 10 minutes before serving for better flavor.
Extra flavor: Toss in a Parmesan rind while cooking for an added depth of taste.

Ingredients:

For the Meatballs:

2 pounds ground beef
1 cup breadcrumbs
½ cup finely chopped onion
2 cloves garlic, minced
¼ cup milk
2 large eggs
2 teaspoons salt
½ teaspoon black pepper
1 teaspoon dried oregano

For the Sauce:

1 (24-ounce) jar marinara sauce
½ teaspoon crushed red pepper flakes (optional)
1 Parmesan rind (optional)

Optional Garnishes:

Fresh parsley
Grated Parmesan cheese
Extra red pepper flakes

Instructions:

Prepare the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, onion, garlic, milk, eggs, salt, pepper, and oregano. Mix gently with your hands until just combined—be careful not to overwork the meat.
Form the Meatballs: Shape the mixture into 1½-inch meatballs and place them on a plate.
Prepare the Sauce: Pour half of the marinara sauce into the bottom of the slow cooker.
Arrange the Meatballs: Place the meatballs in a single layer, stacking gently if necessary. Top with the remaining sauce and red pepper flakes (if using).
Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir gently to coat the meatballs in sauce before serving.

Notes:

Make Ahead: Form the meatballs the night before.
Storage: Keeps for 3-4 days in the fridge.
Freezing: Freeze for up to 3 months in an airtight container.
Meat Options: Mix beef with pork or veal for extra flavor.
Serving Suggestions: Perfect over pasta, potatoes, or egg noodles.
Extra Flavor: Add a Parmesan rind to the sauce during cooking for extra depth.

Enjoy these delicious slow cooker meatballs with minimal effort but maximum comfort!