Name: Slow Cooker Meatballs in Tomato Sauce Recipe
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Cuisine: Italian
Ingredients: 1 (28-ounce) can crushed tomatoes; 1 (15-ounce) can crushed tomatoes or tomato sauce; 3/4 medium onion, finely diced; 1 bay leaf; 1 teaspoon sugar; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3/4 cup breadcrumbs; 1/2 cup milk; 4 cloves garlic, minced; 1/4 medium onion, finely diced; 1/4 cup chopped fresh parsley; 1 3/4 teaspoons freshly ground black pepper; 1 3/4 teaspoons kosher salt; 1 teaspoon dried oregano; 1/2 cup shredded Pecorino Romano or Parmesan cheese; 1 large egg; 1 pound ground 90/10 beef; 1 pound ground Italian turkey sausage

Nothing screams comfort quite like a pot of tender meatballs swimming in rich tomato sauce. This Slow Cooker Meatballs in Tomato Sauce Recipe is one of those dishes I always rely on when I want big flavor with minimal fuss—perfect for busy weeknights or casual dinners with friends.

A white rectangular plate holds a stack of round, brown meatballs covered with a thick, rich red tomato sauce that spreads slightly on the plate. Small green herb pieces are sprinkled on top of the meatballs and sauce, adding a touch of color contrast. The meatballs are closely arranged, showing a moist, textured surface from the sauce coating. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Meatballs in Tomato Sauce Recipe
Top Tip
How to Serve Slow Cooker Meatballs in Tomato Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Meatballs in Tomato Sauce Recipe

Why You'll Love This Recipe

I remember the first time I made these meatballs—they filled my kitchen with the most amazing aroma, and by the time dinner was ready, the sauce was thick, the meatballs melt-in-your-mouth tender, and everyone was asking for seconds!

Hands-Off Cooking: Just mix, shape, and let your slow cooker work its magic while you go about your day.
Perfectly Balanced Flavors: A blend of ground beef and Italian turkey sausage with fresh herbs and Pecorino Romano cheese gives depth to every bite.
Versatile Serving Options: Enjoy over spaghetti, in sandwiches, or as crowd-pleasing appetizers.
Generous Yield: Makes about 40 meatballs — ideal for family meals or entertaining.

Ingredients & Why They Work

When gathering ingredients for these slow cooker meatballs, fresh herbs and quality meats really shine through. Don’t skimp on the Pecorino Romano cheese—it adds a salty, tangy punch that makes the meatballs special.

Flat lay of a small white ceramic bowl of bright red crushed tomatoes, a small white ceramic bowl with finely diced pale yellow onion, a single glossy fresh bay leaf, a few dark red crushed red pepper flakes scattered nearby, a small mound of fine golden breadcrumbs, a small white ceramic bowl of creamy milk, four whole uncracked brown eggs, several fresh green parsley sprigs, a small pile of minced white garlic cloves, a small heap of ground coarse black pepper, a small pile of coarse kosher salt, a small mound of dried oregano leaves, a small white ceramic bowl filled with finely shredded pale yellow Pecorino Romano cheese, a raw half-pound mound of bright red ground beef, a raw half-pound mound of pale pink ground Italian turkey sausage, a few whole uncracked eggs with clean shells arranged symmetrically, and a nest of raw golden yellow spaghetti pasta strands, all arranged with perfect symmetry and realistic proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Crushed tomatoes: The base of the sauce, providing rich, natural sweetness and acidity.
Onion: Adds savory depth both in the sauce and meatballs—finely diced so it cooks down beautifully.
Bay leaf: Infuses the sauce with subtle herbal notes.
Sugar: Balances the tomato’s acidity for a smoother flavor.
Crushed red pepper flakes: Give a gentle, warming kick without overpowering the dish.
Salt and freshly ground black pepper: Essential for seasoning every layer perfectly.
Breadcrumbs: They soak up moisture and keep the meatballs tender.
Milk: Softens the breadcrumbs and adds moisture to the meatball mix.
Garlic: Minced for bold, aromatic flavor throughout.
Fresh parsley: Brightens the meatballs with a hint of freshness.
Dried oregano: Classic Italian seasoning that ties the flavors together.
Pecorino Romano or Parmesan cheese: Adds salty, nutty richness.
Large egg: Acts as a binder to hold everything together.
Ground 90/10 beef: Lean enough to stay juicy but not too fatty.
Ground Italian turkey sausage: Boosts flavor complexity with herbs and spices in the sausage.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Slow Cooker Meatballs in Tomato Sauce Recipe is how easy it is to personalize. Whether you like to spice things up or keep it mild, love herbs fresh from your garden, or need to tweak for dietary preferences, this recipe welcomes your creativity.

Meatball Mix Variations: While I adore the blend of ground beef and Italian turkey sausage for its lovely balance of flavor and leanness, you can swap the turkey sausage for spicy chorizo or keep it 100% beef for a richer bite. For a lighter take, try all turkey or even chicken sausage.
Cheese Swap: I'm a big fan of Pecorino Romano’s salty punch, but Parmesan works beautifully too and is a bit milder—perfect if that’s what you have on hand.
Spice It Up: Feel free to dial up the crushed red pepper flakes if you love a sauce with some heat! I sometimes add a pinch extra for a slow-simmered spicy kick that warms the whole kitchen.
Gluten-Free Option: Just replace the standard breadcrumbs with gluten-free breadcrumbs and double-check your sausage and seasonings — easy adjustments to make sure everyone can enjoy.
Seasonal Herb Boost: Fresh herbs really shine here. In warmer months, toss in fresh basil or oregano alongside the parsley for an even brighter, garden-fresh flavor.

Step-by-Step: How I Make Slow Cooker Meatballs in Tomato Sauce Recipe

Inside a black slow cooker filled with one layer of small round raw meatballs speckled with green herbs, the meatballs rest in a thick red tomato sauce with visible chunks of tomato. The slow cooker sits on a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Build a Flavorful Base with the Sauce

Start by setting your slow cooker to low. Into the pot goes the 28-ounce and 15-ounce cans of crushed tomatoes, the finely diced onion, bay leaf, sugar, crushed red pepper flakes, salt, and black pepper. Give it a gentle stir to combine, making sure those spices and herbs spread evenly. The aroma will start to build a rich foundation—comfort food in the making!

Step 2: Soften Those Breadcrumbs

In a separate medium bowl, mix the breadcrumbs with milk. This step is key because you want your meatballs tender and moist when they cook. Let the breadcrumbs soak up all that milk goodness—it only takes a few minutes and makes a big difference in texture.

Step 3: Combine Meatball Ingredients Gently

Now add the minced garlic, diced onion, chopped parsley, black pepper, kosher salt, dried oregano, shredded Pecorino Romano cheese, and the egg to your breadcrumb mixture. Use a fork to mix these ingredients well before adding the ground beef and Italian turkey sausage. Then, with clean hands, gently combine the meat mixture. Remember, don’t overwork it! You want tender meatballs, not dense ones.

Step 4: Shape Those Perfect Meatballs

This part can get a little sticky, so keep your hands wet with water—it helps prevent the meat from sticking and makes rolling easier. Using either your hands or a small #40 cookie scoop, pinch off about a tablespoon of the mixture and roll it into a ball slightly smaller than a golf ball. Place each meatball directly into the tomato sauce inside the slow cooker. It’s okay if some sit on top and aren’t fully submerged; they’ll sink as they cook and soak up all those flavors.

Step 5: Slow Cook to Perfection

Pop the lid onto your slow cooker and set it to cook. If you’re short on time, 5 hours on high works well. Otherwise, 8 to 10 hours on low paints the perfect picture of tender, melt-in-your-mouth meatballs swimming in a deeply flavored sauce. Patience truly pays off here!

Step 6: Serve and Enjoy

When it’s time to eat, serve these meatballs over your favorite spaghetti, tuck them into hoagie buns for a hearty sandwich, or offer them as party appetizers. If you prefer a thicker sauce, carefully transfer it to a skillet and simmer over medium-high heat until it reduces to your liking. Don’t forget to stir any fat floating on top back into the sauce—it adds delicious richness!

Top Tip

Making Slow Cooker Meatballs in Tomato Sauce Recipe is straightforward, but a few little tricks can take your dish from good to unforgettable. Here’s what I’ve learned to get the best results every time.

Keep Your Hands Wet While Rolling: This simple trick prevents the meat mixture from sticking to your hands, making the rolling process way easier and cleaner.
Use a Cookie Scoop for Uniformity: A small #40 cookie scoop helped me get evenly sized meatballs that cook consistently and look beautiful on the plate.
Don’t Overwork the Meat Mixture: Mixing just until combined ensures tender meatballs that won’t turn dense or tough after slow cooking.
Remove the Bay Leaf Before Serving: It flavors the sauce wonderfully, but you definitely don’t want to accidentally bite into it!

How to Serve Slow Cooker Meatballs in Tomato Sauce Recipe

A white bowl is filled with six browned meatballs covered in a reddish-brown sauce with bits of green herbs sprinkled on top. The meatballs have a textured surface with visible sauce coating. Behind the bowl, there is a white plate with more meatballs blurred in the background. A metal fork is placed on the white marbled surface to the right of the bowl. The overall setting is bright with soft natural light coming from the left side. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Freshly chopped parsley or basil adds a lovely pop of color and brightness. A generous grating of Pecorino Romano or Parmesan cheese on top elevates the flavor even more. For a little extra zing, sprinkle some crushed red pepper flakes or drizzle a touch of good-quality olive oil before serving.

Side Dishes

Serve these meatballs over classic spaghetti or your favorite pasta to soak up all that rich tomato sauce. Garlic bread or warm crusty Italian bread is perfect for sopping up extra sauce. For a fresh contrast, toss together a simple green salad with a tangy vinaigrette or steam some roasted broccoli or green beans on the side.

Make Ahead and Storage

Storing Leftovers

After letting the meatballs cool to room temperature, store any leftovers in an airtight container in the refrigerator. They keep well for up to 3 days, making for easy lunches or quick dinners later in the week.

Freezing

If you want to save some for the future, this Slow Cooker Meatballs in Tomato Sauce Recipe freezes beautifully. Place cooled meatballs and sauce in a freezer-safe container or zip-top bag, removing as much air as possible. Label and freeze for up to 3 months for convenient, ready-to-heat meals.

Reheating

Reheat leftovers gently on the stove over low to medium heat, stirring occasionally until warmed through. You can also microwave individual portions covered loosely with a microwave-safe lid, heating in 1-minute increments until hot. If frozen, thaw overnight in the fridge before reheating.

Frequently Asked Questions:

Can I use only ground beef for the meatballs?

Yes! While the recipe calls for a mix of ground beef and Italian turkey sausage for depth of flavor, you can use just ground beef. Keep in mind, the sausage adds seasoning and moisture, so you might want to add some Italian seasoning or extra herbs if you skip it.

Is it necessary to cook the meatballs before adding to the slow cooker?

Nope! This recipe is designed so you can shape the raw meatballs and place them directly into the tomato sauce in the slow cooker. The long, slow cooking time ensures they cook all the way through and stay tender.

Can I make this recipe gluten-free?

Absolutely! Just swap out the regular breadcrumbs for gluten-free breadcrumbs and ensure your other ingredients, like sausage and canned tomatoes, don't contain any gluten additives.

How do I thicken the tomato sauce if it’s too watery?

Once the meatballs are done cooking, transfer the sauce to a skillet over medium-high heat and gently reduce it by simmering until it reaches your preferred thickness. Stir occasionally and discard the bay leaf before serving.

Final Thoughts

This Slow Cooker Meatballs in Tomato Sauce Recipe has become a true lifesaver for busy nights and casual get-togethers. The slow cooking unlocks incredible flavor while keeping things hands-off, so you can relax and look forward to a comforting, hearty meal. I hope it becomes one of your go-to recipes too—there’s nothing quite like the cozy warmth of homemade meatballs swimming in rich tomato sauce. Happy cooking and buon appetito!