SaveTender Italian-style meatballs in a rich tomato sauce infused with basil, passata, and Parmesan. Served over spaghetti for a proper Italian-inspired weeknight dinner.
Oh my, nothing beats a good spaghetti and meatballs! Especially when it's minimal effort. I've always had a soft spot for meatballs — in Finland we do them all the time, the Finnish way. Anyways, they are comforting, nostalgic, and feel like a bit of a hug in a bowl. What I love most about this recipe is it cooks without needing me to hover over the stove.
Nothing beats the satisfaction of walking into the kitchen hours later 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 seconds.
So yeah, make a big batch. It's worth it — 100%.
Ingredients
- Minced 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 needing fresh tomatoes.
- Parmesan cheese: Adds a salty, nutty flavour to both the meatballs and the finished dish.
- Basil leaves: Adds a bright, herby note to the sauce that complements everything beautifully.
Making the Italian-Style Meatballs
First, fire up your slow cooker while you prepare the ingredients. In a large bowl, combine the minced pork and beef, dried basil, parsley, red chilli flakes, minced garlic, breadcrumbs, Parmesan, salt, and pepper. Mix until fully combined, then shape into about 16 even-sized balls.
Now brown the meatballs in a non-stick frying pan over medium-high heat, turning until golden all over. They're not fully cooked at this point — that's intentional. This is all about the Maillard reaction: science for "when food gets brown and delicious". Transfer them into your slow cooker.
In the same pan, lower the heat and cook the diced onion and garlic until translucent, about 4–5 minutes. Add to the slow cooker along with the passata, chopped tomatoes, and torn basil. Season with salt and pepper.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Taste and adjust seasoning. Serve over pasta with extra Parmesan and fresh basil. Buon appetito!
Storing
Let the meatballs cool completely before storing in an airtight container in the fridge for up to 3 days. Store meatballs and sauce separately to prevent moisture build-up. Freeze for up to 3 months.
Frequently Asked Questions
Can I skip browning the meatballs first?
While optional, browning gives an incredible depth of flavour through the Maillard reaction. Worth the extra few minutes if you can.
Can I use different types of mince?
Yes — try beef-only or a mix of pork, beef and lamb for a more intense flavour.
How long do leftovers keep?
Up to 3 days in the fridge, or freeze for up to 3 months.
