Slow Cooker Meatballs in Rich Tomato Sauce
A comforting dish featuring tender meatballs simmered in a rich, savory tomato sauce, perfect for busy households and versatile meal options.
Ingredients
For the Meatballs
- 1 pound ground beef
- ½ cup breadcrumbs Can substitute with almond flour or crushed pork rinds for lower carbs.
- ¼ cup grated Parmesan cheese Can be omitted or substituted for dairy-free alternatives.
- ¼ cup chopped parsley Fresh herbs preferred for better flavor.
- 1 large egg Can be substituted with a flax egg for vegan options.
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Sauce
- 1 jar (24 oz) marinara sauce Use high quality or homemade for best results.
For Serving
- Cooked pasta or sub rolls
Instructions
Preparation
- Gather all your ingredients and measure them out.
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
Cooking
- Roll the mixture into meatballs, aiming for 1 to 1.5 inches in diameter.
- Arrange the meatballs in a single layer at the bottom of the slow cooker.
- Pour the marinara sauce over the meatballs, ensuring they are all covered.
- Cover the slow cooker and set it to low, cooking for 6-8 hours or on high for 3-4 hours.
- Check the meatballs for doneness after cooking. They should be tender and easily pierced with a fork.
- Serve the meatballs over cooked pasta or in sub rolls topped with extra Parmesan cheese and parsley.
Notes
To keep meatballs fresh, store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for longer storage. Reheat gently before serving.