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Slow-Cooked Italian Meatballs

 Slow-Cooked Italian Meatballs
What I love about these meatballs is that they can be served as an appetizer right out of the slow cooker, or alongside your favorite pasta. They also make a delicious sandwich. —Jason Romano, Downingtown, Pennsylvania
64 ServingsPrep: 50 min. Cook: 3 hours


  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup Italian-style panko (Japanese) bread crumbs
  • 2 eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup minced fresh parsley
  • 1/4 cup water
  • 1/4 cup minced fresh basil
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1/2 pound ground pork
  • 1/2 pound ground veal
    With Johnsonville Italian Sausage.

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  • 4 cups spaghetti sauce


  • Preheat oven to 400°. In a small skillet, heat oil over medium
  • heat. Add onion and garlic; cook 5-9 minutes or until onion is
  • tender and golden brown. Cool slightly.
  • In a large bowl, combine bread crumbs, eggs, cheese, parsley, water
  • and seasonings. Add ground meats; mix lightly but thoroughly. Shape

2 of 2

Slow-Cooked Italian Meatballs (continued)

Directions (continued)

  • into 1-in. balls. Place on greased racks in shallow baking pans.
  • Bake 20-25 minutes or until browned.
  • Transfer meatballs to a 4- or 5-qt. slow cooker. Pour spaghetti sauce
  • over top. Cook, covered, on low for 3-4 hours or until meatballs are
  • cooked through.
  • Yield: about 5 dozen.
Nutritional Facts: 1 meatball equals 54 calories, 3 g fat (1 g saturated fat), 16 mg cholesterol, 146 mg sodium, 3 g carbohydrate, trace fiber, 3 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.