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The Best Italian Meatballs and Sauce

Dana Scammon
Slow cooker Italian-seasoned meatballs for pasta or sandwiches.
Print Recipe
Course Main Course
Cuisine Italian

Ingredients
  

  • Meatballs:
  • * 1 1/4 - 1 1/2 lbs. ground beef
  • * 1 cup Italian seasoned breadcrumbs
  • * 1/4 cup plain panko breadcrumbs
  • * 2-3 Tb. Grated Parmesan-romano cheese
  • * 1 Tb. dried parsley
  • * 1 tsp. Italian seasoning
  • * 1 1/2 tsp. dried onion flakes
  • * 1 tsp. garlic powder
  • * salt and pepper to taste
  • * 2 eggs
  • Sauce:
  • * 2 28oz. cans crushed tomatoes
  • * 6oz. tomato paste
  • * 1 Tb. jared minced garlic to taste
  • * 2 Tb. dried onion flakes
  • * 1/2 tsp. sugar it helps balance!
  • * 1 Tb. Italian seasoning
  • * 1 tsp. dried basil
  • * 1 tsp. dried parsley
  • * pinch of cayenne optional
  • * salt and pepper to taste

Instructions
 

  • Instructions:
  • Preheat oven to 450’. Line a rimmed baking sheet with non-stick foil.
  • Make the meatballs: Place all the ingredients in a large bowl and combine with hands.
  • Form the meat mixture into golf-size balls ( I use a 1/8 cup). You can form in any size you want.
  • Place meatballs on the baking sheet, leaving space in between.
  • Bake for 25- 30 minutes, until lightly browned. If still pink, bake a little longer, they will finish in the sauce.
  • Add the meatballs to the sauce, cover with sauce, cover with lid and cook on high for about 3 hours. Turn to low to keep warm and serve!
  • Sauce:
  • While the meatballs are in the oven, place all of the sauce ingredients in slow cooker on high, stir well and cover.
  • Serve as is, over pasta or as a sub sandwich!

Notes

Taste tested in Dana's kitchen and approved! Visit www.livingwithdana.com/recipes for more wonderful recipes and meal planning tips.
Keyword meatballs, sandwiches, spaghetti sauce