Description
These Crockpot Beefy Meatballs are tender, juicy, and slow-cooked to perfection in a rich tomato sauce. Ideal for busy days or cozy gatherings, they’re flavorful, versatile, and absolutely satisfying.
Ingredients
- Ground Beef: 2 pounds
- Breadcrumbs: 1 cup
- Eggs: 2 large
- Parmesan Cheese: 1/2 cup grated
- Milk: 1/3 cup
- Garlic: 4 cloves, minced
- Onion: 1 small, finely diced
- Parsley: 1/4 cup chopped
- Italian Seasoning: 2 teaspoons
- Salt: 1.5 teaspoons
- Black Pepper: 1 teaspoon
- Crushed Tomatoes: 1 (28-ounce) can
- Tomato Paste: 2 tablespoons
- Sugar: 1 teaspoon
- Olive Oil: 1 tablespoon
Instructions
- Preheat Your Equipment: If browning meatballs, preheat a skillet over medium heat.
- Combine Ingredients: In a large bowl, mix ground beef, breadcrumbs, eggs, Parmesan, milk, garlic, onion, parsley, Italian seasoning, salt, and pepper until just combined.
- Prepare Your Cooking Vessel: Lightly grease your crockpot or spray with nonstick spray. Pour in crushed tomatoes, tomato paste, olive oil, and sugar. Stir to combine.
- Assemble the Dish: Form meat mixture into 1.5-inch balls. If browning, sear them in the skillet for 2–3 minutes per side until golden.
- Cook to Perfection: Place meatballs gently into the sauce in the crockpot. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours.
- Finishing Touches: Gently stir the sauce, making sure not to break the meatballs. Taste and adjust salt or sugar if needed.
- Serve and Enjoy: Spoon over pasta, rice, or crusty bread. Garnish with extra Parmesan and parsley if desired.
Notes
- Tip: Use cold or lightly oiled hands when shaping meatballs for best texture.
- Storage: Keeps 4 days in fridge or 3 months in freezer.
- Reheat: Warm gently on stovetop or microwave with splash of water or sauce.