Slow cooker meatballs are a popular dinner in our house, served with spaghetti and rich tomato sauce, this simple slow cooker recipe appeals to all the family.
Like slow cooker spaghetti bolognese, when meatballs are cooked over a longer period of time in a slow cooker, the meat stays soft and tender, soaked in rich and tasty tomato sauce.
What You Need
Note: You can scroll to the bottom of this post to find the full recipe card with ingredient amounts and instructions.
Meatballs – Fresh or frozen, homemade or shop-bought. Browning them first is optional but helps them hold together. I used 500g of 20% fat mince to make them which made 14 large meatballs, you can make more meatballs if you prefer smaller ones. If you are making your own meatballs you can use a leaner mince but they may not be as juicy.
To make the meatballs from scratch mix the mince with 1 egg, about 75g of breadcrumbs and some dried herbs and then shape into meatballs.
Dried Italian herbs – A blend of oregano, basil, rosemary and thyme to give the sauce its classic Italian flavour.
Tomato passata or chopped tinned tomatoes (2 x 400g) – Passata makes a smooth sauce, tinned tomatoes give it more texture, either work well.
Tomato purée – I added a heaped tablespoon which adds richness and a deeper tomato flavour.
Onion – Finely chopped so it blends into the sauce.
Garlic – I added two cloves but you can add as many as you want.
Fresh basil leaves (optional) – For a fragrant garnish just before serving.
Making Them
If you’ve got a few minutes spare, start by browning the meatballs in a frying pan. It’s not essential, but it does help lock in the juices and keeps them from breaking apart while cooking.
Next, add all the sauce ingredients straight into the slow cooker — that’s the passata (or tinned tomatoes), tomato purée, dried herbs, chopped onion, and garlic. Give it all a good stir so everything’s nicely combined.
Pop the meatballs into the sauce, making sure they’re covered. Put the lid on, set your slow cooker to low, and let it work its magic for about 4 to 5 hours.
When they’re done, stir the sauce gently so you don’t break up the meatballs. Serve them over spaghetti, sprinkle with grated cheese, and top with fresh basil if you like.
Tips and Variations
- Freeze leftovers in portions for an easy dinner another day.
- Use a jar of ready-made pasta sauce for a quicker version.
- Add extra veg like diced peppers, mushrooms, or courgettes.
More Slow Cooker Recipes
- Slow Cooker Mince and Dumplings
- Slow Cooker Spaghetti Bolognese
- Slow Cooker Lasagne
- Slow Cooker Chilli Con Carne
Slow Cooker Meatballs
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Ingredients
- 16 meatballs approx – either pre-prepared or homemade
- 1 tbsp dried Italian herbs
- 800 g tomato passata or tinned tomatoes
- 1 tbsp tomato puree
- 1 onion
- 2 cloves garlic
- Basil leaves optional, for garnish
Instructions
- Gently sear the meatballs before adding them to the slow cooker – this is optional but I prefer to seal the meat to help lock in the juices as well as reduce the risk of the meatballs falling apart in the slow cooker.
- Add the sauce ingredients straight to the slow cooker and mix together.
- Transfer the meatballs to the slow cooker so that they are submerged in the sauce.
- Set off on low for 4 to 5 hours.
- Remove the lid and gently stir the sauce around – take care not to break up the meatballs.
- Serve over cooked spaghetti and sprinkle with grated cheese and fresh basil leaves.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.
Charlotte
Monday 7th of February 2022
Can you freeze the meatballs and sauce once cooled to reheat later?