Tender Italian-style meatballs in a rich and aromatic tomato sauce, infused with the sweetness of passata, basil, and parmesan cheese. Served over spaghetti, topped with fresh basil for an Italian-inspired meal.

Get ready to fall in love with these tender, juicy Italian-style meatballs that practically cook themselves in your slow cooker! With a rich, tangy tomato sauce infused with fragrant herbs, you'll be serving up a true taste of Italy on a weeknight (or any night, really). Let's dive into the recipe and get this meatball party started!

Oh my, nothing beats a good spaghetti and meatballs! Especially when it minimal effort. This slow-cooked classic should be part of your regular dinners.

I’ve always had a soft spot for meatballs. In Finland, we do them all he time, the Finnish way. Might teach you one day. Anyways, they are comforting, nostalgic and somehow feel like a bit of a hug in a bowl. What I love most about this recipe it cooks without needing me to hover over the stove. I just shape the meatballs, give them a quick fry (quite optional, but trust me it’s worth it), and let the slow cooker do all the heavy lifting.

Nothing beat the satisfaction walking into the kitchen hour slaters and being greeted by the smell of basil, garlic, and tomato. It’s the kind of meal that makes you slow down, pile your plate high, and go back for second. And, in theory, if for some reason you have leftovers, it freezes incredibly well. Future you would be grateful for that.

So yeah, make a big batch. It’s worth it — 100% 😋😍

Ingredients

Minced (ground) beef and pork: The flavourful base of the meatballs. The mix gives you the best of both worlds.
Passata: A concentrated tomato puree that adds intense tomato flavour to the sauce without the need for fresh tomatoes.
Parmesan cheese: A key component of Italian cuisine, Parmesan adds a salty, nutty flavour to both the meatballs and the finished dish.
Basil leaves: Fresh or dried basil is used to add a bright, herby note to the sauce and complement the other flavours in the recipe.

Please check the recipe card below for full list of ingredients and amounts.

Making the Italian-Style Meatballs

Let’s walk through making these delicious slow cooker meatballs. First things first, fire up your slow cooker. I mean, don’t set it to fire, but, you know, turn it on. Meanwhile we can prepare the ingredients. We’ll start with the meatball mixture. In a large combine the minced pork and beef, dried basil, parsley, red chilli flakes, minced garlic, breadcrumbs, Parmesan cheese, salt, and pepper. Give it all mixy-mix until everything’s fully incorporated, then shape into about 16 even-sized balls.

Now that we’ve got our meaty balls ready, let’s brown them in a non-stick frying pan over medium-high heat. Turn them regularly until they’re golden brown. At this point they are not fully cooked — on purpose. Keeps them moist. This is only where we get the extra flavour boost with the Maillard reaction. It’s science for “when food gets brown and delicious”. Once done, transfer them into your slow cooker.

Next, we’ll start preparing the rest. In the same pan (no cleaning in between!), lower the heat to medium and cooked the deiced onion and minced garlic until translucent, around 4-5 minutes. Add this into your slow cooker as well. Now we can add the passata, chopped tomatoes, and torn basil leaves to the slow cooker, stirring everything together and seasoning with salt and pepper.

Finally, let’s cover the slow cooker. Otherwise we’re making it super slow cooker. Let it do its magic for 6-7 hours on LOW or 3-4 hours on HIGH. Once all cooked, taste, and adjust seasoning as needed. Serve the meatballs and sauce over pasta, preferably spaghetti, topped with extra Parmesan cheese and some fresh basil leaves. Buon appetito!

Storing

After the 'Slow Cooker Italian-Style Meatballs' have been cooked, it's essential to let them cool down completely before storing. You can store them in an airtight container in the fridge for up to 3 days. It's best to separate the meatballs and sauce to prevent moisture from building up and causing the formation of off-flavours.

If you want to freeze the dish, it's recommended to freeze the meatballs separately from the sauce. Simply place the cooled-down meatballs on a baking tray lined with parchment paper and put them in the freezer until they're frozen solid. Then transfer them to an airtight container or freezer bag for storage. Frozen meatballs can be stored for up to 3 months.

For the sauce, let it cool down completely before transferring it to an airtight container or freezer bag. You can also freeze the sauce in ice cube trays and then transfer the frozen cubes to a container or bag for easier use later on.

When reheating the dish, make sure to heat it up thoroughly to prevent food poisoning.

Frequently Asked Questions

My recipe uses a combination of browning the meatballs in a pan for extra flavour, then cooking them in the slow cooker with a rich tomato sauce. A game-changer, if you ask me! Sure, skippable, if you’re saving on flavour…
Yes, feel free to experiment with various combinations like beef-only or a mix of pork, beef and lamb for a more intense flavour profile.
Transfer any remaining meatballs to an airtight container in the fridge to up to 3 days. Reheat gently when you’r ready to devour them again — they’ll still be tender and full of that delicious slow-cooked flavour!
While optional, browning the meatballs gives an incredible depth of flavour. However, if you’re short of time, you can omit this step. Same goes for the onions.