Classic Crockpot Meatballs
These classic crockpot meatballs are simmered in a rich tomato sauce, perfect for a comforting and easy meal. Ideal for entertaining or a weeknight dinner, they can be served as an appetizer or over pasta.
Equipment
- Slow cooker
Ingredients
Meatballs
- 2 lbs Meatballs frozen or homemade (if using homemade, brown them lightly first for better texture)
Sauce
- 1 can Crushed Tomatoes (28 ounce), San Marzano if possible for best flavor
- 6 ounces Tomato Paste
- 1 medium Onion finely chopped
- 4-5 cloves Garlic minced
- 1/2 cup Beef Broth
- 2 teaspoons Italian Seasoning
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes adjust to your spice preference
- 1 tablespoon Brown Sugar to balance acidity
- 1 tablespoon Worcestershire Sauce
- Salt and Black Pepper to taste
Garnish
- Fresh Parsley for garnish, chopped
Instructions
Preparation
- Lightly grease the inside of your slow cooker pot or use a slow cooker liner for easy cleanup.
Cooking
- In the slow cooker, combine crushed tomatoes, tomato paste, chopped onion, minced garlic, beef broth, Italian seasoning, dried oregano, red pepper flakes, brown sugar, Worcestershire sauce, salt, and pepper; stir well.
- Gently add the meatballs to the sauce, ensuring they are mostly submerged; if using homemade meatballs, ensure they are lightly browned first.
Serving
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the meatballs are cooked through and tender, and the sauce has thickened slightly.
- Stir the meatballs gently before serving and garnish with fresh parsley if desired.
Notes
For a richer flavor profile, consider browning homemade meatballs before adding them to the slow cooker to develop a savory crust. Adjust the amount of red pepper flakes to suit your preferred level of spiciness. These meatballs are versatile and can be served over pasta, with mashed potatoes, or as a delicious appetizer with toothpicks. Leftovers store well in the refrigerator for up to 3-4 days and can be frozen for longer storage.