Slow-Cooked Italian Meatballs: A Savory Comfort Food Delight

Slow-cooked Italian meatballs are a true comfort food that offers rich, tender, and flavorful bites of beef, pork, and veal, all simmered in a hearty spaghetti sauce. This recipe, which combines savory herbs, parmesan, and a blend of meats, is perfect for a family dinner or a cozy weekend gathering. Thanks to the slow cooker, these meatballs are effortlessly tender and infused with delicious flavors.

In this article, we’ll guide you through making the perfect Slow-Cooked Italian Meatballs, share expert tips for getting the best texture, and offer advice on how to store and adapt the recipe for different dietary needs.

For more ideas on classic Italian dishes, check out this Italian Meatball Recipe or explore the history of meatballs in this article.

Basic Recipe: Ingredients and Instructions

Making Slow-Cooked Italian Meatballs is simple and rewarding. With a few quality ingredients, you can create a mouthwatering dish that will have your family coming back for seconds.

Slow-Cooked Italian Meatballs Recipe: Tender & Flavorful Meatballs in Sauce

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• Author: Jennifer Mitchell
• Total Time: 1h
• Yield: 20-24 meatballs (about 6 servings) 1x
• Diet: Gluten Free

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Description

These Slow-Cooked Italian Meatballs are tender, juicy, and packed with flavor. A perfect combination of ground beef, pork, and veal, seasoned with fresh herbs, Parmesan, and Worcestershire sauce, then simmered in a rich spaghetti sauce. They cook slowly in a crockpot or slow cooker, soaking up all the delicious flavors, making them ideal for pasta, subs, or served on their own.

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Ingredients

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For the Meatballs:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 cup Italian-style panko bread crumbs
• 2 large eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1/2 cup minced fresh parsley
• 1/4 cup water
• 1/4 cup minced fresh basil
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 pound ground veal

For the Sauce:

• 4 cups spaghetti sauce

Optional Garnish:

• Minced fresh parsley

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Instructions

1. Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove from heat and set aside to cool slightly.
2. Prepare the meatball mixture: In a large mixing bowl, combine the panko bread crumbs, beaten eggs, Parmesan cheese, minced parsley, water, basil, Worcestershire sauce, salt, and pepper. Stir to combine.
3. Add the ground meat: To the bowl, add the ground beef, pork, and veal. Add the sautéed onions and garlic, then use your hands to mix everything together until well combined. Be careful not to overmix, as that can make the meatballs tough.
4. Form the meatballs: Using your hands, roll the meat mixture into meatballs, about 1 to 1-1/2 inches in diameter. Place the formed meatballs on a baking sheet or plate. You should get about 20-24 meatballs, depending on the size.
5. Brown the meatballs (optional): In the same skillet you used for the onions and garlic, heat a little more olive oil over medium-high heat. Brown the meatballs in batches for 2-3 minutes per side until they are golden brown. This step adds extra flavor but is optional; you can skip it if you prefer.
6. Slow cook the meatballs: In a slow cooker, pour the spaghetti sauce and add the browned or uncooked meatballs. Stir gently to coat the meatballs in sauce. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the meatballs are cooked through and tender.
7. Serve: Once the meatballs are cooked, serve them over pasta, in a sub sandwich, or as an appetizer. Garnish with additional minced fresh parsley, if desired.

Notes

• If you don’t have a slow cooker, you can simmer the meatballs on the stovetop. Just add the meatballs and sauce to a large pot, cover, and cook on low heat for about 45 minutes to an hour.
• Feel free to adjust the seasoning, adding more herbs or spices to taste. You can also use a combination of fresh or dried oregano, thyme, or rosemary.
• These meatballs freeze well. Let them cool completely before storing in an airtight container. They can be frozen for up to 3 months.
• Serve with your favorite pasta, on a sub roll for a meatball sandwich, or enjoy on their own as a hearty appetizer.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course, Italian, Comfort Food
• Method: Slow Cooking, Sautéing, Mixing
• Cuisine: Italian

Nutrition

• Serving Size: 3-4 meatballs per serving
• Calories: 350
• Sugar: 6g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 85mg

Keywords: Slow-Cooked Italian Meatballs Recipe

Instructions:

1. Prepare the Meatball Mixture: In a large bowl, combine the ground beef, ground pork, and ground veal. Add the Italian-style panko bread crumbs, lightly beaten eggs, grated Parmesan cheese, minced parsley, minced basil, Worcestershire sauce, salt, pepper, and water. Mix all ingredients together until evenly combined, but be careful not to overwork the meat mixture to ensure tender meatballs.
2. Form the Meatballs: Use your hands to form the mixture into 1 to 1.5-inch meatballs, ensuring they are uniform in size for even cooking. You should be able to make around 20-24 meatballs, depending on size.
3. Sear the Meatballs: In a large skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion and cook for 2-3 minutes, or until softened. Add the minced garlic and cook for another minute, until fragrant. Transfer the cooked onions and garlic into the slow cooker.

   In the same skillet, sear the meatballs in batches for 3-4 minutes, turning to brown on all sides. This step is optional but will help create a crispy exterior and lock in flavors. Transfer the seared meatballs to the slow cooker once they’re browned.

4. Slow Cook the Meatballs: Pour the spaghetti sauce over the meatballs in the slow cooker, making sure the meatballs are fully submerged. Set the slow cooker to low and cook for 4-6 hours, or until the meatballs are tender and fully cooked through.
5. Serve: Once done, serve the meatballs with a generous ladle of sauce over pasta, or enjoy them on their own with a side of crusty bread. Garnish with fresh parsley for an added touch of color and flavor.

Advanced Techniques

While this Slow-Cooked Italian Meatballs recipe is quite straightforward, here are a few advanced techniques that will elevate the flavor and texture of the meatballs:

Infuse Extra Flavor with Fresh Herbs

In addition to basil and parsley, you can experiment with other fresh herbs such as oregano, thyme, or rosemary. Fresh herbs add complexity to the flavor and give the meatballs a more aromatic and vibrant taste.

Add Cheese to the Meatballs

For extra richness, consider stuffing the center of each meatball with a small cube of mozzarella cheese. As they cook, the cheese will melt, creating a gooey surprise inside each bite. This is known as “Cheese-Stuffed Meatballs,” a fun variation of the traditional recipe.

Brown the Meatballs Before Cooking

While browning the meatballs before slow cooking is optional, it really helps enhance their flavor. The caramelization from searing adds depth and a savory, slightly smoky taste that makes the meatballs more complex. Don’t skip this step if you want an even richer result.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Slow-Cooked Italian Meatballs are great for meal prep and can be stored for later use. Here are some tips on how to properly store and maintain this dish:

How to Store Leftovers

Once the meatballs have cooled to room temperature, transfer them to an airtight container. They will stay fresh for 3-4 days in the refrigerator. If storing with the sauce, it will help keep the meatballs moist.

Freezing Meatballs

Slow-Cooked Italian Meatballs are freezer-friendly. To freeze, arrange the meatballs in a single layer on a baking sheet and freeze for about 1 hour. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When ready to eat, simply thaw overnight in the refrigerator and reheat in the slow cooker, on the stovetop, or in the microwave.

Shelf Life

When stored properly in the refrigerator, these meatballs will last up to 4 days. In the freezer, they can last up to 3 months, but for the best texture and flavor, try to consume them within the first 2 months.

Dietary Adaptations and Substitutions

This Slow-Cooked Italian Meatballs recipe is versatile and can be easily modified to fit various dietary needs. Here are some options:

Gluten-Free Version

To make the recipe gluten-free, simply swap the Italian-style panko breadcrumbs for gluten-free breadcrumbs. You can also use gluten-free oats or crushed rice crackers as a substitute.

Dairy-Free Option

For a dairy-free version, omit the Parmesan cheese or use a dairy-free substitute. Nutritional yeast or a vegan Parmesan can work well as alternatives, providing the savory, umami flavor.

Low-Carb Version

For a low-carb version, replace the breadcrumbs with almond flour or crushed pork rinds. These options will still give you the right texture without the carbs.

Vegetarian or Vegan Meatballs

For a vegetarian or vegan version, replace the meat with a combination of cooked lentils, quinoa, or finely chopped mushrooms. Use vegan Parmesan cheese and plant-based breadcrumbs for a complete substitution.

FAQs About Slow-Cooked Italian Meatballs

1. Can I use only one type of meat for the meatballs?

Yes, you can use just beef, pork, or veal if you prefer. The blend of meats used in this recipe creates a unique flavor profile, but each type of meat on its own will still make delicious meatballs.

2. Do I need to brown the meatballs before cooking?

Browning the meatballs is optional. While it adds extra flavor and texture, you can skip this step and place the uncooked meatballs directly in the slow cooker with the sauce. They will still cook perfectly, but the exterior won’t have the crispy sear.

3. How do I know when the meatballs are done?

The meatballs are done when they are tender and fully cooked inside. If you’re unsure, you can use a meat thermometer to ensure they reach an internal temperature of 160°F (71°C).

4. Can I make the meatballs in advance?

Yes, you can prepare the meatballs the day before and store them in the refrigerator until you’re ready to cook them. You can also freeze the uncooked meatballs for later use.

5. Can I cook the meatballs in the oven instead of the slow cooker?

Yes, you can bake the meatballs in the oven. Preheat the oven to 375°F (190°C) and bake the meatballs on a lined baking sheet for 20-25 minutes, or until they are fully cooked through. After baking, simmer the meatballs in the sauce on the stovetop for about 10 minutes.

Conclusion & Final Thoughts

Slow-Cooked Italian Meatballs are a rich, savory dish that delivers comforting, melt-in-your-mouth flavors. Whether served with pasta, on a sub sandwich, or on their own with sauce, these meatballs are sure to become a family favorite. The beauty of this recipe is in its simplicity and the depth of flavor that slow cooking brings to the meatballs.

Don’t be afraid to experiment with different herbs, spices, and fillings to make the meatballs uniquely yours. With this easy-to-follow recipe, you’ll be able to enjoy these tender Italian meatballs anytime.