These Italian-style Slow Cooker Meatballs make an easy dump and go recipe with no browning necessary! An easy freezer-friendly recipe that's perfect for pasta and subs.
Gently combine all meatball ingredients in a large bowl, don't overwork the meat, we want tender meatballs.
Use a tablespoon to scoop up the meat and roll them into balls, about 1.5 inches around.
Lightly grease the bottom of the Slow Cooker. And place the meatballs inside, it’s okay if you need to stack them.
Add the marinara sauce. No need to stir.
Cook on high for 3-4 hours or on low for 6-7.
Stir it gently a few times prior to serving.
Notes
Using a combination of ground Italian Sausage and/or ground veal works well too.This recipe is easy to double and it’s okay to stack additional meatballs on top of each other. Just note that it might take a little bit of time to come up to temperature.The meatballs are sufficiently cooked when the internal temperature is 160 degrees.Nutritional Info is for one meatball with sauce. This recipe makes 29 meatballs.If feeding a large crowd, this recipe will satisfy two pounds of cooked pasta.