What is more comforting than Italian Meatballs in the crockpot? Italian Meatballs with a Homemade Marinara Sauce! Today, I’m bringing you roughly 20 years of a recipe in the making. No joke. This recipe for Italian Meatballs and Sauce stems from a family one passed to me (c. 2003) by my mother that I stopped referencing a long time ago. It is a recipe I make so often that I have to look back at the original to see how far it’s come.
This meatball/sauce combo has a well-rounded flavor thanks to the spice combination, the sweet San Marzano tomatoes, the salty pancetta, and the umami deliciousness of the meat.
My Mother’s Version of Italian Meatballs in a Crockpot
Make no mistake, my mom makes a mean meatball. But our recipes differ in the making of the meatballs and in the sauce we choose. Hers includes store-bought sauce; mine is made from scratch. Both are perfectly acceptable. What’s NOT acceptable–and I know she agrees–is using store-bought meatballs. Gross.
Her version has been beloved for years, frequently a staple at any work or family-related potluck.
This is her meatball recipe:
- 2lbs Ground Beef
- 2 Eggs
- 1 Clove Garlic
- 1/2 Sleeve of Ritz Crackers, mashed up
- A couple of shakes of Parmesan Cheese
Mix all together and form balls. Bake in the oven on a sheet pan at 400°F for 15-20 minutes until golden. Pour 2-3 jars of store-bought marinara sauce into a slow cooker, and add the meatballs. Cook on low for 5-7 hours. She usually adds a little sugar to the store-bought sauce to reduce the acidity.
If you scroll further, you’ll see how our recipes are different.
How to Enjoy These Meatballs
Meatballs and sauce make a perfect potluck addition. Thanksgiving, Christmas, work functions, etc.–be prepared to receive compliments when you make them.
They are also delicious served over a bed of your favorite pasta. I like farfelle, penne, or traditional spaghetti noodles for such an occasion.
Recipe Notes for Italian Meatballs in the Crockpot
Here are a few notes to help you in your sauce-making, meatball expedition:
- Use a nonstick pan when making the meatballs. You’ll note if you watch the recipe video (also pictured below) that mine stick a little to the stainless steel pan I use to pre-cook them. Normally I would use a nonstick pan, but admittedly the pan was dirty and I was a bit too lazy to clean it before filming.
- Peeled San Marzano tomatoes are the most popular for making tomato sauce (learn more at Wikipedia). Store-bought sauce is acceptable to use, which will significantly cut down on the recipe steps. Use a high-quality sauce like Rao’s if you go this route. Regardless, I add a little butter (or cream) and sugar to the sauce at the end of the cooking process.
- Add baking soda or sugar to your sauce to reduce acidity if you find it necessary at the end of the cooking process.
Final Thoughts From My Soapbox
If you don’t like onions in your meatballs, don’t add them. I received an obvious yet obnoxious comment from a non-follower about how adding onions may impart an onion flavor to the meatball.
- Firstly, it is minimal at best.
- Secondly, it is a preference of mine, as it adds moisture to the final meatball.
- Lastly, this is my recipe, and I make it how I want. Go somewhere else if you don’t like it. There are ample meatball recipes to choose from, and my feelings will not be hurt.
So–sorry not sorry if you hate onion added to your meatballs. You are in control of your destiny!
If you like Italian Meatballs in a Crockpot, you may also like my Homemade Pizza Dough and Sauce Recipe.Â
Italian Meatballs and Sauce
Equipment
- Mixing Bowls
- Measuring Cups/Spoons
- Large Saute Pan
- Slow Cooker or Pressure Cooker w/ Slow Cooker Feature
Ingredients
Italian Sauce
- 2 Tbsp Olive Oil
- ½ Medium Yellow Onion diced
- 2 Garlic Cloves minced
- 1 ½ Tbsp Italian Herb Seasoning
- 1 Tsp Kosher Salt
- 4 oz Tomato Paste
- 1 Tbsp Granulated Sugar
- 1 28oz can San Marzano Peeled Tomatoes
- 1 15oz can Tomato Sauce or Puree
- 1 14.5oz can Diced Tomatoes
- 2 Bay Leaves
- ½ Tsp Ground Black Pepper
- 2 Tbsp Butter
Meatballs
- 2 lbs Ground Beef (85-90%)
- 2 Large Eggs lightly beaten
- ÂĽ Medium Yellow Onion grated
- 2 Garlic Cloves minced
- ½ Cup Grated Parmesan
- 1 Tsp Kosher Salt
- ½ Tsp Ground Black Pepper
- Âľ Cup Plain Breadcrumbs
- ÂĽ Cup Milk, preferably Whole or 2%
- ÂĽ Cup Flour
- 2 Tbso Olive Oil
- 2 Oz Pancetta optional
Instructions
Italian Sauce
- Add oil to a large saute pan over medium-low and heat until shimmering. Add onions and garlic, sauteing and stirring occasionally for 4-5 minutes until softened but not browned. Add herbs and salt, continuously stirring and cooking for up to 1 minute until fragrant. Stir in tomato paste and sugar, cooking for 1 minute. Pour the contents of the pan into the crock of a slow cooker.
- Crush the peeled tomatoes with your hands or cut them using a pair of kitchen shears. Pour the contents with sauce into the slow cooker. Add the tomato sauce, diced tomatoes (with juices), and bay leaves to the slow cooker. Stir the ingredients together and cook on low heat for 2 hours before adding the meatballs. If only making the sauce, skip the next section.
Meatballs
- Add ground beef, eggs, onion, garlic, parmesan, salt, and pepper to a large mixing bowl. Stir the milk into the breadcrumbs in a small bowl and add to the large mixing bowl. Using two large forks, mix the ingredients until combined.
- Using a 1 or 2-tbsp cookie scoop, scoop the meatball mixture to your desired size and gently roll it between the palms of your hands to form a ball. Do not apply too much pressure in the process, which can result in a tough meatball. Repeat until all meatballs are rolled out. Place the flour in a shallow dish, and roll each meatball in the flour until lightly coated.
- Heat 2 tbsp of olive oil in a large saute pan over medium heat. If using pancetta, add to the oil right before adding the meatballs. Working in batches to prevent overcrowding, cook meatballs until golden brown on each side (about 2 minutes on the first side, 1 minute on the second side). Add the cooked meatballs to the sauce in the slow cooker and stir to combine. Continue cooking over low heat for 5 hours.
Finishing the Meatballs/Sauce
- Once the meatballs have cooked for 5 hours on low heat (7 hours total for the sauce at this point), stir in the black pepper and butter until melted. Taste the sauce and add any seasonings based on your preferences, if needed. Serve the meatballs at a potluck or over spaghetti (or farfalle, my favorite).
If using store-bought sauce...
- Make the meatballs according to the recipe instructions. Combine 2-3 jars of your favorite Italian sauce with the meatballs in a slow cooker. Cook for 5 hours on low heat. Stir in 2 tbsp of butter and add any seasonings to taste, if desired.
