These easy slow cooker Italian meatballs with parmesan and parsley are cooked in a rich tomato sauce flavoured with onion, garlic and Italian herbs. Prepare in the morning and then serve with spaghetti or pasta for a simple dinner that is loved by kids – my son asks for these homemade meatballs on a regular basis!
These slow cooker meatballs are not only an easy slow cooker recipe that you can prepare in the morning and leave to cook during the day; they are also perfect for batch cooking or freezing for a quick and easy dinner later in the week.
Looking for more slow cooker recipes with minced beef? This slow cooker chilli con carne and slow cooker lasagna soup are always popular in our house!
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
Meatball Ingredients
- Bread – white sandwich bread or Italian style bread. Slightly stale bread is also fine to use. Remove any crusts (and use them to make these bread crust croutons).
- Milk – together with the bread, this helps bind the meatballs and add moisture, keeping the meatballs juicy.
- Minced Beef – or use a mix of ground beef and pork.
- Fresh parsley – adds fresh flavour to the meatballs. Use 2-3 teaspoons of dried parsley if you prefer.
- Parmesan – adds salty seasoning to the meatballs and adds to the richness. I recommend using fresh parmesan and grating it yourself for the best flavour.
Tomato Sauce Ingredients
- Tomatoes – use either passata / tomato puree, or crushed tomatoes.
- Water – or substitute with broth / stock. However if you do use stock, I recommend using low sodium chicken or homemade vegetable stock and leaving out the salt in the sauce to avoid the dish from becoming too salty.
- Italian seasoning – or use a mixture of dried basil and dried oregano.
How to make these slow cooker meatballs
Please scroll down to the recipe card at the end of the post for the full recipe.
- Make the meatballs: Soak the bread in the milk, squeeze out the liquid and then mix with the minced beef, parmesan, garlic, parsley, egg and seasonings. If the meatballs feel too soft, place in the fridge to firm up before frying. Shaping the meatballs – run your hands under the tap before shaping as it is much easier to roll meatballs with wet hands.
- Fry the meatballs: Heat the oil in a large skillet / frying pan and add the meatballs, taking care not to overcrowd the pan – you might have to cook them in two batches. Fry until golden all over then carefully place in the slow cooker. They will not be cooked through at this stage. Searing the meatballs before adding to the slow cooker / crockpot helps them stay nice and juicy.
- Make the sauce for the meatballs: Fry the onion, and then the garlic. Add to the slow cooker with the passata / crushed tomatoes and water, and seasonings.
- Slow cook: Cook on LOW for 6 hours or HIGH for 3-4 hours, until they are no longer pink in the middle.
FAQ
Can I double the recipe?
Yes, you can double the recipe. The meatballs can be cooked on top of each other in the slow cooker, just make sure that the sauce is covering them all.
Do you need to brown meatballs before putting in a slow cooker?
You don’t have to brown the meatballs before adding them to the slow cooker, however it helps keep the juices in.
Can I cook slow cooker meatballs on high?
Absolutely. Cook the meatballs on high for 3-4 hours, until they are no longer pink in the middle.
My recipe tips
- You can cook the meatballs in the slow cooker for longer than 6 hours, but they can begin to toughen up and become slightly chewy.
- If making ahead to serve with pasta, store the meatballs separately to the pasta to avoid the pasta from absorbing the sauce.
Serving Ideas
- Spaghetti or your pasta of choice.
- Polenta.
- Garlic bread (or air fryer garlic bread).
- Roast potatoes.
- In a bread roll as a meatball sub.
- With some crusty bread or focaccia.
Why not try…
You may also like these other easy slow cooker recipes:
Slow Cooker Italian Meatballs
Author: Robyn
These juicy ground beef meatballs with parmesan and parsley and slowly cooked in a rich tomato sauce flavoured with onion, garlic and Italian herbs are the most delicious comfort food that is always popular with the whole family!
Equipment
- slow cooker
Ingredients
Meatballs
- 2 slices white bread crusts removed
- 60 ml milk
- 500 g beef mince
- 4 tablespoons parmesan cheese finely grated
- 2 tablespoons fresh parsley finely chopped
- 2 cloves garlic minced
- 1 egg beaten
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 800 g passata or crushed tomatoes
- 120 ml water
- 2 teaspoons dried Italian herbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
To serve
- cooked spaghetti or polenta
- fresh parsley optional
- freshly grated parmesan optional
Instructions
To make the meatballs
- Roughly tear the bread into pieces and place in a small bowl and pour over the milk. Leave to stand for 5 minutes then squeeze out the milk, setting the milk aside.
- Add the bread to a large bowl, then add the beef mince, grated parmesan, chopped parsley, minced garlic, egg, and salt and black pepper, and stir to combine. If the mixture seems dry add a little of the saved milk – it should be a soft mixture.
- Take heaped teaspoons or a small ice cream scoop of the mixture and, using damp hands, roll in to balls.
- Heat 1 tablespoon olive oil in a large skillet / frying pan over a medium high heat and add the meatballs, taking care not too overcrowd the pan – you might have to cook them in two batches. Fry for 3-4 minutes, until golden all over. They will not be cooked through at this stage.
- Place the meatballs in the slow cooker.
To make the sauce
- Pour the other 1 tablespoon of olive oil into the skillet / frying pan, turn the heat down to medium, and fry the onion for 5 minutes until starting to soften, then add the garlic and fry for a minute.
- Tip the onion and garlic into the slow cooker.
- Pour the passata / crushed tomatoes into the slow cooker with the water, Italian seasoning, and salt and black pepper.
- Cook on LOW for 6 hours, until the meatballs are no longer pink in the middle.
- Serve over cooked spaghetti or your pasta of choice, sprinkled with fresh parsley and freshly grated parmesan.
- Store leftovers in the fridge, covered, for up to 3 days, or freeze for up to 3 months.
Notes
STORAGE / MAKE AHEAD
Fridge: Store the meatballs in an airtight container in the fridge for up to 3-4 days.
Freezer: Freeze for up to 3 months, defrosting in the refrigerator overnight. Reheat in a saucepan over a medium heat or microwave until piping hot.
If making ahead to serve with pasta, store the meatballs separately to the pasta to avoid the pasta from absorbing the sauce.
INGREDIENT NOTES
- Bread – white sandwich bread or Italian style bread. Slightly stale bread is also fine to use. Remove any crusts (and use them to make these bread crust croutons).
- Milk – together with the bread, this helps bind the meatballs and add moisture, keeping the meatballs juicy.
- Ground Beef – or use a mix of ground beef and pork.
- Fresh parsley – or use 2-3 teaspoons of dried parsley if you prefer.
- Parmesan – I recommend using fresh parmesan and grating it yourself for the best flavour.
- Tomatoes – use either passata / tomato puree, or crushed tomatoes.
- Water – or substitute with broth / stock. However if you do use stock, I recommend using low sodium chicken or homemade vegetable stock and leaving out the salt in the sauce to avoid the dish from becoming too salty.
- Italian seasoning – or use a mixture of dried basil and dried oregano.
Nutrition
Calories: 407kcalCarbohydrates: 30gProtein: 36gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 124mgSodium: 740mgPotassium: 1447mgFiber: 5gSugar: 12gVitamin A: 1331IUVitamin C: 27mgCalcium: 191mgIron: 8mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
Meatballs
- 2 slices white bread crusts removed
- ¼ c milk
- 500 g beef mince
- 4 tablespoons parmesan cheese finely grated
- 2 tablespoons fresh parsley finely chopped
- 2 cloves garlic minced
- 1 egg beaten
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 800 g passata or crushed tomatoes
- ½ c water
- 2 teaspoons dried Italian herbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
To serve
- cooked spaghetti or polenta
- fresh parsley optional
- freshly grated parmesan optional
Instructions
To make the meatballs
- Roughly tear the bread into pieces and place in a small bowl and pour over the milk. Leave to stand for 5 minutes then squeeze out the milk, setting the milk aside.
- Add the bread to a large bowl, then add the beef mince, grated parmesan, chopped parsley, minced garlic, egg, and salt and black pepper, and stir to combine. If the mixture seems dry add a little of the saved milk – it should be a soft mixture.
- Take heaped teaspoons or a small ice cream scoop of the mixture and, using damp hands, roll in to balls.
- Heat 1 tablespoon olive oil in a large skillet / frying pan over a medium high heat and add the meatballs, taking care not too overcrowd the pan – you might have to cook them in two batches. Fry for 3-4 minutes, until golden all over. They will not be cooked through at this stage.
- Place the meatballs in the slow cooker.
To make the sauce
- Pour the other 1 tablespoon of olive oil into the skillet / frying pan, turn the heat down to medium, and fry the onion for 5 minutes until starting to soften, then add the garlic and fry for a minute.
- Tip the onion and garlic into the slow cooker.
- Pour the passata / crushed tomatoes into the slow cooker with the water, Italian seasoning, and salt and black pepper.
- Cook on LOW for 6 hours, until the meatballs are no longer pink in the middle.
- Serve over cooked spaghetti or your pasta of choice, sprinkled with fresh parsley and freshly grated parmesan.
- Store leftovers in the fridge, covered, for up to 3 days, or freeze for up to 3 months.
Notes
STORAGE / MAKE AHEAD
Fridge: Store the meatballs in an airtight container in the fridge for up to 3-4 days.
Freezer: Freeze for up to 3 months, defrosting in the refrigerator overnight. Reheat in a saucepan over a medium heat or microwave until piping hot.
If making ahead to serve with pasta, store the meatballs separately to the pasta to avoid the pasta from absorbing the sauce.
INGREDIENT NOTES
- Bread – white sandwich bread or Italian style bread. Slightly stale bread is also fine to use. Remove any crusts (and use them to make these bread crust croutons).
- Milk – together with the bread, this helps bind the meatballs and add moisture, keeping the meatballs juicy.
- Ground Beef – or use a mix of ground beef and pork.
- Fresh parsley – or use 2-3 teaspoons of dried parsley if you prefer.
- Parmesan – I recommend using fresh parmesan and grating it yourself for the best flavour.
- Tomatoes – use either passata / tomato puree, or crushed tomatoes.
- Water – or substitute with broth / stock. However if you do use stock, I recommend using low sodium chicken or homemade vegetable stock and leaving out the salt in the sauce to avoid the dish from becoming too salty.
- Italian seasoning – or use a mixture of dried basil and dried oregano.
Nutrition
Calories: 407kcalCarbohydrates: 30gProtein: 36gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 124mgSodium: 740mgPotassium: 1447mgFiber: 5gSugar: 12gVitamin A: 1331IUVitamin C: 27mgCalcium: 191mgIron: 8mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
Meatballs
- 2 slices white bread crusts removed
- ¼ c milk
- 1 lb beef mince
- 4 tablespoons parmesan cheese finely grated
- 2 tablespoons fresh parsley finely chopped
- 2 cloves garlic minced
- 1 egg beaten
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 28 oz passata or crushed tomatoes
- ½ c water
- 2 teaspoons dried Italian herbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
To serve
- cooked spaghetti or polenta
- fresh parsley optional
- freshly grated parmesan optional
Instructions
To make the meatballs
- Roughly tear the bread into pieces and place in a small bowl and pour over the milk. Leave to stand for 5 minutes then squeeze out the milk, setting the milk aside.
- Add the bread to a large bowl, then add the ground beef, grated parmesan, chopped parsley, minced garlic, egg, and salt and black pepper, and stir to combine. If the mixture seems dry add a little of the saved milk – it should be a soft mixture.
- Take heaped teaspoons or a small ice cream scoop of the mixture and, using damp hands, roll in to balls.
- Heat 1 tablespoon olive oil in a large skillet / frying pan over a medium high heat and add the meatballs, taking care not too overcrowd the pan – you might have to cook them in two batches. Fry for 3-4 minutes, until golden all over. They will not be cooked through at this stage.
- Place the meatballs in the slow cooker.
To make the sauce
- Pour the other 1 tablespoon of olive oil into the skillet / frying pan, turn the heat down to medium, and fry the onion for 5 minutes until starting to soften, then add the garlic and fry for a minute.
- Tip the onion and garlic into the slow cooker.
- Pour the passata / crushed tomatoes into the slow cooker with the water, Italian seasoning, and salt and black pepper.
- Cook on LOW for 6 hours, until the meatballs are no longer pink in the middle.
- Serve over cooked spaghetti or your pasta of choice, sprinkled with fresh parsley and freshly grated parmesan.
- Store leftovers in the fridge, covered, for up to 3 days, or freeze for up to 3 months.
Notes
STORAGE / MAKE AHEAD
Fridge: Store the meatballs in an airtight container in the fridge for up to 3-4 days.
Freezer: Freeze for up to 3 months, defrosting in the refrigerator overnight. Reheat in a saucepan over a medium heat or microwave until piping hot.
If making ahead to serve with pasta, store the meatballs separately to the pasta to avoid the pasta from absorbing the sauce.
INGREDIENT NOTES
- Bread – white sandwich bread or Italian style bread. Slightly stale bread is also fine to use. Remove any crusts (and use them to make these bread crust croutons).
- Milk – together with the bread, this helps bind the meatballs and add moisture, keeping the meatballs juicy.
- Ground Beef – or use a mix of ground beef and pork.
- Fresh parsley – or use 2-3 teaspoons of dried parsley if you prefer.
- Parmesan – I recommend using fresh parmesan and grating it yourself for the best flavour.
- Tomatoes – use either passata / tomato puree, or crushed tomatoes.
- Water – or substitute with broth / stock. However if you do use stock, I recommend using low sodium chicken or homemade vegetable stock and leaving out the salt in the sauce to avoid the dish from becoming too salty.
- Italian seasoning – or use a mixture of dried basil and dried oregano.
Nutrition
Calories: 407kcalCarbohydrates: 30gProtein: 36gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 124mgSodium: 740mgPotassium: 1447mgFiber: 5gSugar: 12gVitamin A: 1331IUVitamin C: 27mgCalcium: 191mgIron: 8mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!