Recipe

Slow Cooker Homemade Meatballs

Tender, light, and fluffy meatballs simmered low and slow in a bright tomato sauce. No dry hockey pucks, just cozy comfort with crisp edges if you want them.

By Matt Campbell

•

4.8

Light, fluffy homemade meatballs simmering in tomato sauce in a slow cooker with fresh basil

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If you have ever made meatballs that looked perfect and then tasted like a letdown, welcome. These are the opposite: light, fluffy, and ridiculously forgiving, thanks to a simple panade (bread plus milk) and the slow cooker doing the gentle work.

This is the kind of recipe I love for real life. You can prep in the afternoon, let them simmer while you do literally anything else, and then dinner shows up like it actually had a plan. Bonus: you can finish them under the broiler for a minute or two if you want those crisp edges that make you pause mid-bite and go, “Okay, wow.”

Hands rolling raw meatball mixture into balls on a parchment-lined baking sheet

Why It Works

Light texture, not dense: The panade keeps the meatballs tender and bouncy instead of tight and chewy.
Flavor that builds itself: Parmesan, garlic, and a little Worcestershire make the meat taste like it has been cooking all day, because it has.
Slow cooker friendly: Low heat means less chance of drying out, even if dinner gets delayed.
Flexible sauce situation: Use your favorite jarred marinara for weeknights or do the quick homemade version here.

Pairs Well With

Storage Tips

How to Store Leftovers

Fridge: Cool meatballs and sauce, then store in an airtight container for up to 4 days.

Freezer: Freeze meatballs in sauce (best for tenderness) for up to 3 months. If you can, portion into meal-size containers so you are not chiseling out a meatball iceberg later.

Reheat: Warm gently on the stovetop over medium-low, adding a splash of water or broth if the sauce has thickened. Microwave works too, just cover and heat in short bursts so the meatballs stay tender.

Make-ahead tip: You can shape the meatballs and refrigerate (covered) for up to 24 hours. For freezing, freeze on a sheet pan until firm, then transfer to a bag or container. Thaw overnight in the fridge before slow cooking when possible.

Meatball sub tip: Reheat, then tuck into toasted rolls and top with provolone or mozzarella. Broil until bubbly.

Common Questions

FAQ

Do I have to brown the meatballs first?

No. They will cook through in the slow cooker just fine. Browning adds flavor and helps them hold their shape a bit better, so I recommend it when you have 10 extra minutes. If you skip it, keep the meatballs on the slightly larger side and handle them gently.

Why are my meatballs tough?

The usual culprits are overmixing, packing them too tightly, or using meat that is too lean. Mix until just combined, roll loosely, and aim for 80 to 85 percent lean beef for the best texture (90 percent can skew dry). The panade helps a lot too, so do not skip it.

Can I use ground turkey or chicken?

Yes. Use dark meat if possible, or add an extra tablespoon of olive oil to the mixture. Poultry can dry out faster, so the slow cooker on LOW is your friend.

How do I know the meatballs are done?

They are done when the centers reach 165°F for poultry or 160°F for beef and pork. If you do not have a thermometer, cut one open. It should be cooked through with no pink.

Can I cook this on HIGH?

You can, but LOW gives you the fluffiest texture. If you need HIGH, plan for about 2.5 to 3.5 hours, depending on size and your slow cooker. Either way, start checking early (see timing notes in the instructions) and go by temperature, not vibes.

Can I make these ahead?

Yes, and future-you will feel smug about it. You can shape the meatballs, cover, and refrigerate for up to 24 hours. You can also freeze them (raw or cooked). If frozen, thaw overnight in the fridge for the most even slow cooker cook, or add extra time and check temperature to be safe.

My sauce looks thin. Help.

Slow cookers trap moisture, so sauce can look looser than stovetop sauce. If you want it thicker, crack the lid for the last 20 to 30 minutes on HIGH to let steam escape, or stir in 1 to 2 tablespoons more tomato paste.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Slow cooker (4 to 6 quart)
Large mixing bowl
Measuring cups and spoons
Sheet pan (for shaping, and optional browning)
Large skillet (optional, for browning)
Tongs or a slotted spoon
Instant-read thermometer (recommended)

I started making meatballs like this when I realized my “quick dinner” plan kept turning into me hovering over a skillet like it owed me money. The slow cooker fixed that. The first time I nailed the texture, I legit stopped mid-bite because they were fluffy in a way that felt impossible for something made from ground meat. Now these are my go-to when I want comfort food that still tastes bright and alive, not heavy and sleepy.

Slow Cooker Homemade Meatballs

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Servings 6

Ingredients

For the Meatballs

1 cup plain breadcrumbs (panko or regular)
1/2 cup whole milk (or half-and-half)
2 large eggs
1/2 cup grated Parmesan
3 cloves garlic, finely grated or minced
2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1 tablespoon Worcestershire sauce
1/4 cup finely grated onion (or 2 tablespoons onion powder in a pinch)
1 pound ground beef (80 to 85 percent lean)
1/2 pound ground pork (or more beef)
2 tablespoons olive oil (only if browning)

For the Slow Cooker Sauce

1 (28-ounce) can crushed tomatoes (low-sodium if you are salt sensitive)
1 (15-ounce) can tomato sauce (low-sodium if you are salt sensitive)
2 tablespoons tomato paste
1 teaspoon sugar (optional, to round out acidity)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
1 teaspoon dried oregano (or basil)
2 cloves garlic, minced
1/4 cup water or low-sodium broth (to loosen sauce)
Fresh basil, for serving (optional)

Ingredients for homemade meatballs on a counter: ground meat, breadcrumbs, eggs, Parmesan, garlic, and canned tomatoes

Instructions

Make the panade. In a large bowl, mix breadcrumbs and milk. Let sit for 5 minutes until the crumbs are soaked and soft.
Build the meatball mix. To the bowl, add eggs, Parmesan, garlic, parsley, salt, pepper, Italian seasoning, Worcestershire, and grated onion. Mix with a fork until combined.
Add the meat, gently. Add ground beef and pork. Mix with your hands just until everything comes together. Stop the second it looks evenly mixed. Overmixing is how meatballs get tough.
Shape. Roll into about 18 to 22 meatballs, about 2 inches wide (roughly 3 tablespoons each). Place on a sheet pan. If the mix feels sticky, dampen your hands with water.
Optional but recommended: brown. Heat a large skillet over medium-high. Add olive oil, then brown meatballs in batches, turning to get color on most sides, about 3 to 5 minutes total per batch. They do not need to cook through. Transfer to a plate.
Stir the sauce in the slow cooker. Add crushed tomatoes, tomato sauce, tomato paste, sugar (if using), salt, red pepper flakes (if using), olive oil, oregano, garlic, and water or broth. Stir well.
Slow cook. Nestle the meatballs into the sauce. Cover and cook on LOW for 4 to 5 hours (best texture) or HIGH for 2.5 to 3.5 hours, until cooked through. Start checking early: check at 3.5 hours on LOW or 2.5 hours on HIGH, then go by temperature. You are looking for 160°F (beef and pork) or 165°F (poultry) in the center.
Finish and serve. Taste sauce and adjust salt. If you want it brighter, add a small splash of vinegar or a squeeze of lemon. If you want it thicker, crack the lid for the last 20 to 30 minutes on HIGH or stir in a bit more tomato paste. Serve over pasta, with mashed potatoes, or on toasted rolls. Top with basil and extra Parmesan.

Crisp-edge bonus: If you browned the meatballs lightly and want even more texture, move cooked meatballs to a sheet pan and broil for 1 to 2 minutes, then return to the sauce.

Cooked meatballs lifted from tomato sauce with tongs, showing a tender interior

Nutrition information is estimated.

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