Easy Slow Cooker Meatballs
In the past, the idea of set-it-and-forget-it cooking was as magical as a pumpkin turning into a carriage. Now, with our trusty slow cookers, that magic is an everyday reality. These tender, saucy meatballs bring all the comfort of a Sunday family dinner without any fuss.
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Ingredients
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| For the Meatballs | |
|---|---|
| 2 pounds | Ground beef |
| 1 cup | Breadcrumbs |
| 1/2 cup | Finely chopped onion |
| 2 cloves | Minced garlic |
| 1/4 cup | Milk |
| 2 large | Eggs |
| 2 teaspoons | Salt |
| 1/2 teaspoon | Black pepper |
| 1 teaspoon | Dried oregano |
| For the Sauce | |
|---|---|
| 1 24-ounce jar | Marinara sauce |
| 1/2 teaspoon | Crushed red pepper flakes (optional) |
| 1 | Parmesan rind (optional) |
| Optional Garnishes | |
|---|---|
| Fresh parsley | |
| Grated Parmesan cheese | |
| Extra red pepper flakes |
Instructions
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- In a large mixing bowl, combine beef, breadcrumbs, onion, garlic, milk, eggs, salt, pepper, and oregano. Mix gently with your hands until just combined—don’t overwork the meat.
- Form the mixture into 1½-inch meatballs, placing them on a plate as you work.
- Pour half of the marinara sauce into the bottom of the slow cooker.
- Arrange the meatballs in a single layer, stacking gently if needed.
- Top with the remaining sauce and red pepper flakes, if using.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Give them a gentle stir to coat with sauce before serving.
Notes
- Make Ahead: Form meatballs the night before.
- Storage: Keeps for 3-4 days refrigerated.
- Freezing: Up to 3 months in an airtight container.
- Meat Options: Try mixing beef with pork or veal.
- Serving: Perfect over pasta, potatoes, or egg noodles.
- Extra Flavor: Add a Parmesan rind to the sauce while cooking.
Enjoy your effortless yet delightful meal!
