Slow Cooker Italian Meatballs – There will never be enough for your Husband and Kids…
There’s something about the smell of tomato sauce simmering slowly all day that instantly transports me to my grandmother’s tiny Brooklyn kitchen. She used to call them “meatballs the lazy way,” but let me tell you—there was nothing lazy about the flavor. This version, modernized for a busy household, gives you the same rich, nostalgic flavor with minimal prep and cleanup. And yes, your husband and kids will probably eat them all before you get seconds.
Even though meatballs are often a holiday staple or served at big Sunday dinners, don’t box them into a specific season. These are perfect on a rainy Tuesday, a post-soccer-practice Thursday, or any evening when you want dinner to feel like a warm hug.
Enough said, let’s focus on our meatballs:
Heat the broiler to high; place an oven rack about 4 to 5 inches from the broiler. Lightly grease two baking sheets with cooking spray or oil. Using your hands, shape (about 40) 1 to 2-inch meatballs from the mixture; place on prepared baking sheets.
Transfer to a 6-quart slow cooker. Top meatballs evenly with sauce.
Crock Pot Italian Beef Meatballs Ingredients list:
Delicious Slow Cooker Italian Beef Meatballs - I Want More!
Equipment
- Slow cooker (6-quart)
- broiler or oven
- baking sheets
Ingredients
- ½ cup milk
- 4 eggs
- 2 lbs ground beef
- 12 ounces bulk mild Italian sausage
- 1 ¼ cups Italian seasoned breadcrumbs
- ¼ cup shredded Parmesan cheese
- 2 teaspoons salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- 2 24 oz jars marinara pasta sauce (or make your own & use 6 cups)
Instructions
Step 1: Make the Meatball Mix
- In a large bowl, whisk together the milk and eggs. Add the ground beef, Italian sausage, breadcrumbs, Parmesan, salt, pepper, and garlic powder. Stir it up with a spoon—or use your hands for the old-school method (which honestly works better).
Step 2: Shape & Broil
- Preheat your broiler to high and set the oven rack about 4–5 inches below. Grease two baking sheets. Roll the meat mixture into about 40 meatballs, each about 1–2 inches in diameter. Place on the baking sheets and broil for 6–8 minutes, flipping halfway through until browned.
- (Broiling adds that crispy edge without deep frying—I swear it makes all the difference.)
Step 3: Slow Cook
- Transfer the browned meatballs to your 6-quart slow cooker. Pour the marinara sauce evenly over the top. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the internal temperature hits 160°F.
How to serve:
Classic: Over spaghetti with a sprinkle of fresh basil.
Crowd-pleaser: Piled into toasted buns with provolone.
Appetizer style: Straight from the slow cooker with toothpicks.
Meal prep: Freeze in batches and reheat for quick weeknight dinners.
These slow-cooked Italian meatballs are a modern spin on a rustic southern Italian recipe, but the slow cooker method is a purely American twist. It’s the perfect marriage of convenience and comfort—a tradition passed from Nonna to Mama, now with a programmable lid.
Watch the video:
One fantastic thing about these meatballs is that they can be served as a main dish, an appetizer, right out of the slow cooker, or paired with your favorite pasta. They could make scrumptious sandwiches just as well.
If your family loves Italian comfort food as much as mine does, this will become a regular in your rotation. Don’t forget to tag us if you make it. We love seeing your versions. And if you enjoyed the recipe, go ahead and like, comment, or share it with someone who could use a little cozy in their week.
via Girl Versus Dough Slow Cooker Italian Meatballs
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