Slow Cooker Meatballs in Tomato Sauce – Tender, Juicy & Set-It-and-Forget-It

These Slow Cooker Meatballs in Tomato Sauce are the ultimate comfort food — juicy, flavorful meatballs slowly simmered in a rich, garlicky tomato sauce. This hands-off recipe transforms simple ingredients into a satisfying, hearty dish that’s perfect for pasta, sandwiches, or meal prep.

The magic of the slow cooker lies in how gently it cooks the meatballs, keeping them ultra-tender while infusing them with deep tomato and herb flavors. Whether you’re making a big batch for family dinner or storing extras for busy nights, this recipe is a time-saving favorite.

Ingredients Overview

Ground Meat

• Use 80/20 ground beef for juicier meatballs or a 50/50 mix of beef and pork for richer flavor.

• Ground turkey or chicken works well for a lighter version — just add extra moisture like milk or grated onion.

Binder

• Classic breadcrumbs (plain or Italian-seasoned) keep the meatballs tender.

• Add milk to moisten the breadcrumbs before mixing.

• Eggs help bind everything together.

Aromatics & Seasoning

• Garlic and onion add flavor and moisture.

• Use finely minced onion or grated onion to avoid chunks.

• Season generously with Italian seasoning, parsley, salt, black pepper, and optionally a pinch of red pepper flakes.

Parmesan (Optional but Recommended)

• Adds umami, saltiness, and richness.

• Use freshly grated Parmesan for best flavor and texture.

Tomato Sauce

• Use crushed tomatoes, tomato sauce, or marinara as the base.

• Add garlic, onion, dried herbs, and a pinch of sugar if your tomatoes are acidic.

• Simmered low and slow, the sauce thickens and melds beautifully with the meatballs.

Step-by-Step Instructions

1. Make the Meatball Mixture

In a large bowl, combine:

• 1½ lbs ground beef or meat of choice

• ¾ cup breadcrumbs

• ⅓ cup milk

• 1 egg

• ¼ cup grated Parmesan

• 2 garlic cloves, minced

• ¼ cup finely minced onion

• 1½ tsp Italian seasoning

• ¾ tsp salt and ½ tsp black pepper

• Optional: 1 tbsp chopped parsley

Mix gently with hands or a fork until just combined — don’t overmix.

2. Form the Meatballs

• Scoop about 2 tablespoons of mixture per meatball.

• Roll into 1½-inch balls (you should get about 18–20).

• Optional: Brown in a skillet (2–3 minutes per side) for extra flavor and structure, but not required.

3. Add Sauce to Slow Cooker

In the slow cooker, combine:

• 1 (28 oz) can crushed tomatoes

• 1 (15 oz) can tomato sauce

• 2–3 minced garlic cloves

• 1 tsp Italian seasoning

• ½ tsp salt

• Pinch of sugar (optional)

• Optional: red pepper flakes or fresh basil

Stir well to combine.

4. Add Meatballs

• Place meatballs into the sauce in a single or double layer.

• Spoon a bit of sauce over the top so they’re fully covered.

5. Cook Low and Slow

• Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours.

• Meatballs are done when firm and cooked through (internal temp 165°F).

• Stir gently halfway if possible to keep the sauce well mixed.

6. Serve

• Serve meatballs with:

  • Cooked spaghetti or penne

  • Mashed potatoes or polenta

  • Garlic bread or hoagie rolls

  • Zucchini noodles or cauliflower rice for a low-carb version

Garnish with:

• Grated Parmesan

• Fresh chopped parsley or basil

• Red pepper flakes for heat

Tips, Variations & Substitutions

Tips for Success

• Chilling meatballs before cooking can help them hold shape.

• Don’t overcrowd — use a large slow cooker or cook in two layers.

• If skipping browning, make sure meatballs are fully covered in sauce.

Variations

• Spicy version: Add crushed red pepper and a pinch of smoked paprika.

• Cheesy version: Stuff each meatball with a small cube of mozzarella.

• Sweeter sauce: Add a teaspoon of balsamic vinegar or brown sugar.

Substitutions

• Breadcrumbs: Use almond flour or crushed pork rinds for a low-carb option.

• Meat: Mix ground veal or sausage into the beef for richness.

• Sauce: Use your favorite jarred marinara to save time.

Serving Ideas & Occasions

Great for:

• Sunday dinners

• Meal prep lunches

• Game day sliders or meatball subs

• Freezer-friendly batch cooking

Pair with:

• Caesar salad or roasted green beans

• Garlic knots or breadsticks

• Parmesan roasted broccoli or zucchini

Nutritional & Health Notes

These meatballs are:

• High in protein

• Naturally gluten-free with alternative binders

• Easy to adjust for low-carb or keto diets

Estimated per serving (3 meatballs + sauce):

• Calories: ~320

• Protein: 22g

• Carbs: 9g

• Fat: 21g

• Fiber: 2g

To reduce fat:

• Use lean ground turkey or chicken

• Skip browning or drain excess fat

• Use reduced-fat cheese (or omit)

FAQs

Q1: Can I freeze these meatballs?

Yes — cool completely, then freeze in sauce in airtight containers or freezer bags for up to 3 months. Thaw overnight and reheat gently.

Q2: Can I use raw meatballs directly in the slow cooker?

Absolutely — no need to brown unless you want extra flavor. They’ll cook thoroughly in the sauce.

Q3: What if I don’t have a slow cooker?

You can simmer meatballs in a Dutch oven or large pot over low heat for 1–1½ hours, covered.

Q4: How do I keep meatballs from falling apart?

Use enough binder (egg and breadcrumbs) and mix gently. Chilling before cooking helps, especially if not browning.

Q5: Can I make this dairy-free?

Yes — skip the Parmesan or use a dairy-free alternative. The texture may be slightly less rich.

Q6: What’s the best sauce to use?

Crushed tomatoes with added garlic, herbs, and a pinch of sugar give the most balanced, customizable flavor.

Q7: Can I cook this on high?

Yes — 2½ to 3 hours on HIGH works well, though LOW yields slightly more tender meatballs.

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