Easy Slow Cooker Meatballs

In the past, the idea of set-it-and-forget-it cooking was as magical as a pumpkin turning into a carriage. Now, with our trusty slow cookers, that magic is an everyday reality. These tender, saucy meatballs bring all the comfort of a Sunday family dinner without any fuss.

Ingredients

For the Meatballs
2 pounds	Ground beef
1 cup	Breadcrumbs
1/2 cup	Finely chopped onion
2 cloves	Minced garlic
1/4 cup	Milk
2 large	Eggs
2 teaspoons	Salt
1/2 teaspoon	Black pepper
1 teaspoon	Dried oregano

For the Sauce
1 24-ounce jar	Marinara sauce
1/2 teaspoon	Crushed red pepper flakes (optional)
1	Parmesan rind (optional)

Optional Garnishes
	Fresh parsley
	Grated Parmesan cheese
	Extra red pepper flakes

Instructions

1. In a large mixing bowl, combine beef, breadcrumbs, onion, garlic, milk, eggs, salt, pepper, and oregano. Mix gently with your hands until just combined—don’t overwork the meat.
2. Form the mixture into 1½-inch meatballs, placing them on a plate as you work.
3. Pour half of the marinara sauce into the bottom of the slow cooker.
4. Arrange the meatballs in a single layer, stacking gently if needed.
5. Top with the remaining sauce and red pepper flakes, if using.
6. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
7. Give them a gentle stir to coat with sauce before serving.

Notes

• Make Ahead: Form meatballs the night before.
• Storage: Keeps for 3-4 days refrigerated.
• Freezing: Up to 3 months in an airtight container.
• Meat Options: Try mixing beef with pork or veal.
• Serving: Perfect over pasta, potatoes, or egg noodles.
• Extra Flavor: Add a Parmesan rind to the sauce while cooking.