How to Make Homemade Meatballs in a Slow Cooker

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A homemade meatball recipe slow-cooked in a marinara sauce will fill the house will enticing aromas for several hours. Anticipatory hunger will prompt residents to continuously inquire when the dish will be ready. This recipe can be served with baked mozzarella cheese on top, on a plate of spaghetti (or any other preferred pasta) or in sub rolls topped with cheese and baked if desired. A favorite for gatherings or just a simple meal for the family, there's nothing better than slow-cooked homemade meatballs.

Things You'll Need

  • #24 ice cream scoop (see Tips) Large mixing bowl Crock pot/slow-cooker 2 lbs. 80/20 hamburg (see Tips) I medium diced onion 2 rounded tbsp. Romano/Parmesan cheese mix 1 rounded tbsp. oregano 4 eggs I cup of Italian style bread crumbs 1 tsp. salt 1 can (28 ounces) petite diced tomatoes or crushed tomatoes 2 cans (8 ounces) of tomato sauce 1 can (6 ounces) tomato paste 2 tsp. of oregano 2 tsp. dried sweet basil 1 tbsp. minced garlic 1 tsp. of salt 1 tsp. of sugar 1 tbsp. olive oil Latex gloves (optional) Meat thermometer Rubber spatula Timer Mozzarella cheese (topping if desired)
  • Add all the sauce ingredients into a crock pot. These include the diced tomatoes or crushed tomatoes, tomato sauce, tomato paste, oregano, dried sweet basil, garlic, 1 tsp. of salt, 1 tsp. sugar, and 1 tbsp. olive oil .

  • Cover the sauce and set the crock pot on high for 30 minutes before adding the meatballs. You can begin the meatball recipe, but do not add the meatballs to the sauce until the 30 minutes have expired.

  • Place the meatball ingredients in a large mixing bowl. These include the meat, onion, Romano/Parmesan cheese mix, 1 rounded tbsp. oregano, 4 eggs, I cup of Italian style bread crumbs and 1 tsp. salt. Put on latex gloves if desired.

  • Mix the ingredients by hand, making sure the meatball mix is uniform and evenly mixed.

  • Turn the crock pot to a low setting after 30 minutes.

  • Scoop the meatballs into the crock pot using a #24 ice cream scoop. Do not mix the meatballs and sauce together. Cover and set timer for 1 hour.

  • Stir the meatballs into the sauce gently with a rubber spatula scraping the sides of the crock pot.

  • Cover and cook for 4 to 6 hours. Stir the sauce and meatballs every 30 minutes and check the internal temperature of the meatballs every hour with a meat thermometer. After the meatballs have reached an internal 160 degree temperature, the recipe is complete.

  • Place meatballs on pasta, into sub rolls or in oven-safe bowls. Top with mozzarella cheese and bake for 30 minutes or until cheese is slightly browned and melted.

Tips & Warnings

  • A larger ice cream scoop can be used if larger meatballs are desired. Remember that the larger the meatball, the longer it will take to cook internally. A leaner hamburg can be used for this recipe, but the leaner the hamburg, the harder it is for the meatballs to maintain their formed shape. Cut the recipe in half if desired for a smaller recipe.

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