Be All End All Slow Cooker Meatballs
Prep time: 
Cook time: 
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Serves: about 20 meatballs
  • 1 pound ground chicken, pork, or beef (or a blend)
  • 2 cloves garlic, very finely minced
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse ground or freshly cracked black pepper
  • ¼ cup finely chopped fresh parsley
  • ¼ cup seasoned bread crumbs
  • ¼ cup Panko style breadcrumbs
  • 1 jar prepared tomato sauce (store bought or homemade - use your favorite!)
  1. In a large bowl use your hands to mix together the ground meat, minced garlic, salt, pepper, parsley, and breadcrumbs. You want to mix until combined but don't over work it. I like to leave a few breadcrumbs in the bottom of the bowl for easier rolling.
  2. Roll the mixture into balls - about the size of a golf ball, maybe just a little smaller.
  3. Pour the sauce into the slow cooker and add the meatballs. They will sort of sit on top of the sauce. Put the lid on the slow cooker and cook on high for 1½ hours or on low for 4 hours. Halfway through cooking remove the lid and sort of shake the slow cooker from side to side -- the meatballs will sink down and coat themselves in the sauce. Recover and let the slow cooker continue working.
  4. Serve on spaghetti, sandwiches, or in a bowl all covered with cheese.
Recipe by Sugar Dish Me at