How To Make Meatballs in the Slow Cooker

 

How To Make Meatballs in the Slow Cooker

Serves 4 to 6

What You Need

Ingredients

For the tomato sauce:
1 28-ounce can crushed tomatoes
1/2 large yellow onion, chopped small
1/2 teaspoon salt
1 bay leaf
For the meatballs:
1/2 cup whole or 2% milk
1/2 cup breadcrumbs or panko crumbs
1 large egg
1 teaspoon salt
1/2 cup grated Parmesan cheese
1/4 cup parsley, finely chopped
1 pound ground beef, pork, lamb, or a mix
1/2 large yellow onion, chopped small
1 clove garlic, minced
Equipment
6-quart slow cooker or larger

Instructions

1. Make the sauce: Combine the crushed tomatoes, onions, salt, and bay leaf in the bowl of the slow cooker. Stir to combine.
2. Prepare the meatball mix: Combine the milk and breadcrumbs in a small bowl and set aside to soak for 5 minutes. Whisk together the egg, salt, Parmesan cheese, and parsley, then work in the ground meat, minced onions, minced garlic, and soaked breadcrumbs and milk. Use your fingers to work the mixture together; work only until all the ingredients are evenly combined.
3. Shape the meatballs and place in slow cooker: Pinch off a few tablespoons of meatball mixture and shape into balls with your hands. Place the meatball in the sauce. Continue until all the meatballs have been shaped and transferred to the slow cooker. If the meatballs aren't quite submerged, scoop a little sauce over the top so that they're coated. (Meatballs can be prepared and kept refrigerated up to a day ahead.)
4. Cook for 4 to 6 hours on low: The meatballs are done when no longer pink in the middle; they will likely finish cooking before 4 hours are up, but can be left to simmer.
5. Serve the meatballs: Stir the sauce before serving — a little fat from the meatballs will rise to the top of the sauce during cooking, but can be stirred right back in. Remove the bay leaf. Serve the meatballs over cooked pasta, greens, or polenta, or in sandwiches. Leftovers will keep for 5 days or can be frozen for up to 3 months.

Recipe Notes

• Roasting the meatballs before cooking: Roast the meatballs before cooking to render out some fat and give your sauce more roasted flavor. Roast the meatballs on a baking sheet under the broiler, turning once or twice, until they are browned on all sides.
• Meatballs in smaller slow cookers: Halve this recipe to make in smaller slow cookers.
• Doubling the recipe: If you have a 6-quart or larger slow cooker, you can double the recipe. It's fine if some meatballs are stacked on top of others, as long as they are all covered with sauce.