Slow Cooker Meatballs

Questions About Slow Cooker Meatballs

Slow Cooker Meatballs: Step by Step

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1. Soak the breadcrumbs in the milk for 5 minutes. Mix with the beef, pork, egg, garlic, parmesan and salt until just combined. Shape into 24 balls.

   Mark done Start 5 min timer

2. Heat the oil in a large frying pan and brown the meatballs in batches, 5 minutes each. Lift into the slow cooker.

   Mark done

3. Mix the tomatoes, purée and oregano and pour over.

   Mark done

4. Cover and cook on low for 4 hours, until the meatballs are cooked through. If your slow cooker runs hot, check at 3 hours.

   Mark done

Tips That Matter

• Brown the meatballs for a better texture and flavour.
• Do not stir during the first 2 hours.
• Keep them in one or two layers under the sauce.
• Cut one open to check it is cooked through.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairs Well With

Spaghetti · Crusty rolls · Garlic bread · Green salad

Storage

Keeps in the fridge for up to 4 days in the sauce. Freezes for up to 3 months. Reheat until steaming throughout.

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.