Looking for a comforting meal that practically cooks itself? These savory slow cooker herbed meatballs are packed with flavor, incredibly tender, and perfect for those days when you want something hearty but hassle-free. Let your slow cooker do the work while you enjoy the delicious aroma wafting through your home.
Ground beef and ground pork combine to create a juicy, flavorful base for the meatballs. The mix of meats provides a balance of flavors and moisture. Eggs act as a binder to hold everything together, while breadcrumbs add texture and absorb some of the juices. Grated Parmesan cheese adds a savory, umami-rich depth. Garlic infuses the meatballs with a fragrant aroma, and a trio of herbs—dried parsley, oregano, and basil—offers a classic Italian flair. To season, a touch of salt and pepper brings everything into balance.
Olive oil is used for browning the meatballs, adding a hint of richness. Beef broth and milk create a flavorful cooking liquid that keeps the meatballs moist in the slow cooker. Finally, a jar of marinara sauce envelops the meatballs in a comforting, tangy tomato sauce.
These meatballs are perfect over a bed of spaghetti, absorbing the rich marinara sauce. For a lighter option, serve them atop zucchini noodles or alongside a crisp green salad. They also make a hearty sandwich filling on a toasted hoagie roll, topped with melted mozzarella cheese.
Start by gathering all your ingredients, a habit that ensures you won't be caught off guard mid-recipe. In a large mixing bowl, combine your ground beef and ground pork with the eggs, breadcrumbs, Parmesan cheese, garlic, parsley, oregano, basil, salt, and pepper. Using your hands, mix everything until it's just combined, taking care not to overwork the meat.
Next, shape the mixture into 1.5-inch meatballs. A cookie scoop can be handy here for uniform sizing, but your hands work just as well. Set them aside on a tray as you go.
Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning them gently to ensure even browning. This takes about 5 minutes per batch. Remember not to overcrowd the pan as this steams the meat instead of browning it.
Once browned, transfer the meatballs to your slow cooker. In the same skillet, pour in the beef broth and milk, scraping up any tasty brown bits left behind. Pour this liquid over the meatballs. Then, add the marinara sauce, ensuring each meatball is cozily nestled in the sauce.
Cover the slow cooker and set it on low. Let it do its magic for 6 to 7 hours, until the meatballs are cooked through and tender. Once done, serve them warm, perhaps with a sprinkle of fresh parsley or extra Parmesan cheese for garnish.
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