Ingredients
Homemade Meatballs
- 1 lb ground beef
- ½ yellow onion, diced
- 1 egg
- ⅓ cup breadcrumbs or 1 slice toasted bread blended into crumbs
- 1 tsp salt
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ½ tbsp minced garlic
Tomato Sauce
- 1 tsp olive oil
- ½ yellow onion, diced
- 1½ tsp salt
- ½ tsp black pepper
- 1 tbsp Italian seasoning
- 1 tbsp salted butter
- ½ tsp garlic powder or 2 cloves fresh garlic, minced
- 28 oz crushed tomatoes or tomato sauce
- ¼ cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Prepare Meatballs: Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with foil to make cleanup easier. In a large bowl, mix together ground beef, diced onion, egg, breadcrumbs, salt, Italian seasoning, black pepper, and minced garlic. Stir gently until just combined to keep meatballs tender.
- Shape and Bake Meatballs: Form the mixture into evenly sized balls about 2-3 inches in diameter and place them on the prepared baking sheet. Bake in the oven for 20 minutes or until cooked through and lightly browned. Use immediately or cool and freeze for later use.
- Sauté Vegetables for Sauce: In a small skillet over medium heat, warm the olive oil and butter. Add diced onion and cook, stirring occasionally, until soft and golden, about 5-7 minutes. Season with salt, black pepper, Italian seasoning, and garlic powder (or fresh garlic), stirring for 30 seconds to release the flavors.
- Combine Sauce Ingredients: Transfer the sautéed onion mixture to the slow cooker. Add crushed tomatoes or tomato sauce and stir well to combine all ingredients evenly.
- Add Meatballs and Cook: Gently place the baked (or premade/frozen) meatballs into the slow cooker, stirring carefully to coat them in the sauce. Cover and cook on LOW for 4-6 hours, allowing the sauce to thicken and flavors to meld while the meatballs become tender.
- Serve: Spoon meatballs and sauce onto plates or into bowls, sprinkle with extra Parmesan cheese, and serve alone, over pasta, or with crusty bread to soak up the delicious sauce.
Notes
- You can use premade or frozen meatballs to save time; just skip the baking step and add directly to the slow cooker.
- Adjust seasoning to taste, especially salt, depending on the saltiness of your tomato sauce and Parmesan.
- For a thicker sauce, uncover the slow cooker in the last 30 minutes to reduce excess liquid.
- The meatballs can be made ahead and frozen; thaw before adding to the slow cooker for best results.
- Serve with pasta, polenta, or crusty bread for a full meal.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
