Description
This Slow Cooker Meatballs in Tomato Sauce recipe features tender, flavorful meatballs simmered in a rich homemade tomato sauce. Made with a mix of ground beef and Italian turkey sausage, seasoned with herbs, garlic, and Pecorino Romano cheese, this dish perfectly combines convenience and taste. Ideal for a comforting dinner, these meatballs can be served over pasta, in a sandwich, or as an appetizer.
Ingredients
Units
Scale
For the Sauce
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can crushed tomatoes or tomato sauce
- 3/4 medium onion, finely diced
- 1 bay leaf
- 1 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Meatballs
- 3/4 cup breadcrumbs
- 1/2 cup milk
- 4 cloves garlic, minced
- 1/4 medium onion, finely diced
- 1/4 cup chopped fresh parsley
- 1 3/4 teaspoons freshly ground black pepper
- 1 3/4 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1/2 cup shredded Pecorino Romano or Parmesan cheese
- 1 large egg
- 1 pound ground 90/10 beef
- 1 pound ground Italian turkey sausage
Instructions
- Make the sauce: Set your slow cooker to low, then add all of the crushed tomatoes, onion, bay leaf, sugar, crushed red pepper flakes, salt, and freshly ground black pepper. Stir briefly to combine all ingredients evenly.
- Soak the breadcrumbs: In a medium-sized bowl, combine the breadcrumbs and milk. Allow the breadcrumbs to soak and soften for a few minutes.
- Add the other meatball ingredients: To the soaked breadcrumbs, add minced garlic, diced onion, chopped fresh parsley, freshly ground black pepper, kosher salt, dried oregano, shredded Pecorino Romano cheese, and the large egg. Mix well with a fork to combine. Then add the ground beef and ground Italian turkey sausage. Use your hands to gently mix everything together until just combined, taking care not to overmix.
- Shape the meatballs: Wet your hands with water to prevent sticking and pinch off about a tablespoon of the meat mixture. Roll into small meatballs slightly smaller than a golf ball. Place each meatball directly into the slow cooker sauce. Repeat until all meat mixture is shaped. Some meatballs may not be fully submerged in the sauce; this is fine as they will cook and fall into the sauce.
- Cover and cook: Secure the lid on the slow cooker and cook on low for 8 to 10 hours or on high for 5 hours, allowing the flavors to meld and meatballs to cook through.
- Serve: Enjoy the meatballs over spaghetti, in a hoagie bun for a sandwich, or as an appetizer on their own. For a thicker sauce, transfer it to a skillet and simmer over medium-high heat until the desired consistency is reached. Stir in any fat that rises to the top.
Notes
- Keeping your hands wet while shaping meatballs helps reduce sticking.
- You can use a small #40 cookie scoop to shape meatballs evenly.
- For a richer flavor, use Pecorino Romano cheese, but Parmesan works well as a substitute.
- If the sauce is too thin after cooking, reduce it in a skillet over medium-high heat to thicken.
- Leftover meatballs freeze well; cool completely before freezing and reheat gently to avoid drying.
- For a low-sodium version, reduce added salt or use low-sodium canned tomatoes.
Nutrition
- Serving Size: 1 cup (approx. 5 meatballs with sauce)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 95 mg
