Slow-Cooker Meatballs

Serve these slow cooked meatballs with your favorite pasta.


  • ½ c. panko bread crumbs
  • 2 oz. Parmesan cheese
  • ⅓ c. chopped fresh flat-leaf parsley leaves
  • ⅓ c. milk
  • 1 large Egg
  • 7 clove garlic
  • 2 lb. 85-percent lean ground beef
  • ½ lb. Italian sauage
  • canola oil
  • 1 medium Sweet onion
  • 2 tbsp. olive oil
  • 2 tsp. italian seasoning
  • ¼ tsp. red pepper flakes
  • 1 can crushed tomatoes
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 2 tsp. sugar
  • 1 small bunch fresh basil


  1. Preheat oven to 425 degrees F. Combine panko, parsley, Parmesan, milk, egg, and 3 garlic cloves in a bowl; let stand for 10 minutes. Add beef and sausage; slowly combine using your hands. Shape into 36 (1- to 1 1/2-inch) balls. Line a rimmed baking sheet with foil and slowly grease with canola oil. Place meatballs on baking sheet and bake until browned for 15 minutes. Drain well.
  2. Combine onion, olive oil, red pepper, Italian seasoning, and remaining 4 garlic cloves in a microwave-safe bowl. Microwave and stir once, until onion is tender, 3 to 4 minutes. Combine onion mixture, diced tomatoes, crushed tomatoes, tomato sauce, and sugar in the bowl of a 6-quart slow cooker. carefully stir meatballs into sauce. Cover and cook on low, till the flavors are combined, for 8 to 9 hours. Stir in basil.

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