Slow Cooker Meatballs Recipe

Ground beef: This is the main protein that makes the meatballs hearty and filling.

Breadcrumbs: These help hold the meatballs together and keep them soft.

Egg: Acts as a binder to keep the meatballs from falling apart while cooking.

Salt: Enhances the flavor of the meatballs.

Black pepper: Adds a little bit of spice and depth to the taste.

Marinara sauce: A flavorful tomato sauce that cooks with the meatballs, keeping them moist and delicious.

One of the most important steps in this Slow Cooker Meatballs Recipe is mixing the ground beef, breadcrumbs, beaten egg, salt, and pepper just right before shaping your meatballs. Here’s a simple way to do it without making a big mess or overworking the meat mixture:

1. Start by putting all your ingredients in a large bowl.
2. Use your hands to gently mix everything together. Try to press and fold the mixture instead of stirring it like you would with a spoon.
3. Keep mixing just until everything looks combined and evenly spread out. If you mix too much, the meatballs can turn out tough instead of tender.

Doing this step carefully helps your meatballs stay soft and juicy after cooking. When the ingredients are mixed evenly, each bite has the perfect balance of flavors and texture. Plus, gentle mixing means your meatballs won’t fall apart while cooking in the slow cooker.

I remember the first time I made meatballs, I got a little too excited and mixed everything like crazy. The meatballs ended up a bit dense and chewy, which wasn’t as yummy as I hoped. Now, I always remind myself to be patient and mix gently—it really makes a difference! Also, using your hands is way easier than trying to mix with a spoon, and you can feel when everything is just right.

So, next time you’re making meatballs, take a moment to mix gently and enjoy the softer, tastier results. It’s a small step that makes a big difference!

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can provide a similar texture and flavor profile.

• breadcrumbs - Substitute with oatmeal: Oatmeal can act as a binder and adds a slightly different texture, while still keeping the meatballs together.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan binder that mimics the properties of an egg.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but is slightly milder and less pungent.

• marinara sauce - Substitute with crushed tomatoes and Italian seasoning: Crushed tomatoes mixed with Italian seasoning can replicate the flavor and consistency of marinara sauce.

• Allow the meatballs to cool completely before storing. This helps prevent condensation, which can lead to soggy meatballs.

• For short-term storage, place the cooled meatballs in an airtight container. Store them in the refrigerator for up to 3-4 days.

• For longer storage, consider freezing the meatballs. Arrange them in a single layer on a baking sheet and place in the freezer until they are firm. This prevents them from sticking together.

• Once the meatballs are frozen solid, transfer them to a freezer-safe bag or container. Label with the date for easy tracking. They can be stored in the freezer for up to 3 months.

• To reheat refrigerated meatballs, place them in a saucepan with a bit of extra marinara sauce over medium heat. Stir occasionally until they are heated through.

• For reheating frozen meatballs, you can either thaw them in the refrigerator overnight or reheat directly from frozen. If reheating from frozen, place them in a saucepan with marinara sauce over low heat, cover, and cook until heated through, stirring occasionally.

• Alternatively, you can reheat frozen meatballs in the oven. Preheat the oven to 350°F (175°C), place the meatballs in a baking dish, cover with foil, and bake for about 20-25 minutes or until heated through.

• For a quick microwave option, place the meatballs in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until thoroughly heated.

• Always ensure the meatballs reach an internal temperature of 165°F (74°C) when reheating to ensure they are safe to eat.

• Stovetop Method: Place the meatballs and marinara sauce in a skillet over medium heat. Cover and cook, stirring occasionally, until heated through, about 10-15 minutes. This method helps maintain the texture and flavor of the meatballs.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the meatballs in a baking dish and cover with foil. Bake for about 20 minutes or until heated through. This method is great for reheating a larger batch evenly.

• Microwave Method: Place the meatballs and marinara sauce in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power for 2-3 minutes, stirring halfway through, until hot. This is the quickest method but may slightly alter the texture.

• Slow Cooker Method: If you have time, place the meatballs back in the slow cooker. Set it to low and heat for 1-2 hours. This method ensures the meatballs stay moist and flavorful.

• Sous Vide Method: Place the meatballs in a vacuum-sealed bag or a ziplock bag using the water displacement method. Heat water to 140°F (60°C) and immerse the bag for about 30 minutes. This method preserves the meatballs' texture and juiciness perfectly.

• Mixing bowl: A large bowl used to combine the ground beef, breadcrumbs, beaten egg, salt, and black pepper.

• Measuring cups: Used to measure out the breadcrumbs and marinara sauce accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Fork: Used to beat the egg before adding it to the mixture.

• Slow cooker: The appliance used to cook the meatballs slowly and evenly over 4 hours.

• Spoon: Used to pour the marinara sauce over the meatballs in the slow cooker.

• Plate: Used to serve the meatballs once they are cooked.

• Knife: Used to chop fresh parsley if you choose to garnish the meatballs.

• Cutting board: A surface to chop the parsley on.

• Serving spoon: Used to serve the meatballs from the slow cooker to the plate.

Prepare ingredients in advance: Mix the ground beef, breadcrumbs, and beaten egg the night before and store in the fridge.

Use pre-made marinara sauce: Save time by using store-bought marinara sauce instead of making it from scratch.

Batch cooking: Double the meatball mixture and freeze half for a quick meal next time.

Quick cleanup: Line the slow cooker with a disposable liner for easy cleanup.

Uniform shape: Use a small ice cream scoop to form evenly-sized meatballs quickly.