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Slow Cooker Italian Beef Meatballs in Marinara Sauce

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 212
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/2 cup milk
  • 1 egg
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan
  • 1/4 cup chopped fresh basil
  • 2 cloves garlic, minced
  • 2 cups crushed tomatoes
  • 1 cup tomato sauce
  • 1/2 cup beef broth
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp sugar
  • 1/4 tsp red pepper flakes
  • 1/2 cup shredded mozzarella

Method
 

  1. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Italian seasoning, salt, black pepper, Parmesan, basil, and minced garlic. Mix until just combined; do not overwork the mixture.
  1. Shape the mixture into 1‑inch balls and set aside.
  1. Heat a skillet over medium‑high and add a splash of olive oil. Brown the meatballs in batches for about 2 minutes on each side; this adds flavor but is optional if you prefer a fully slow‑cooked texture.
  1. In the slow cooker insert, pour in the crushed tomatoes, tomato sauce, beef broth, olive oil, oregano, basil, sugar, and red pepper flakes. Stir to combine.
  1. Add the browned meatballs to the sauce, cover, and set the slow cooker to low.
  1. Cook on low for 6 hours (360 minutes). The sauce will thicken and the meatballs will become tender.
  1. Check that the internal temperature of the meatballs reaches a safe level by using a food thermometer.
  1. Serve the meatballs and sauce over al dente pasta, sprinkle with shredded mozzarella, and finish with a generous dusting of Pecorino Romano.

Notes

I learned that soaking the breadcrumbs in milk for 5 minutes before mixing keeps the meatballs tender; I use a 1:1 ratio of breadcrumbs to milk. I also like to add a pinch of red pepper flakes to the sauce for a subtle kick. Serve over al dente fettuccine and top with freshly grated Pecorino Romano.