Imagine sinking your fork into the most tender, melt-in-your-mouth meatballs that have been slowly simmering in rich marinara sauce for hours. This isn't just another meatball recipe - this is a culinary journey that transforms simple ingredients into a restaurant-worthy dish right in your own kitchen. Our Slow Cooked Meatballs with Gravy are about to become your new favorite comfort food that will have everyone at the dinner table begging for seconds!
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups marinara sauce
- 1/4 cup fresh parsley, chopped
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
- Gently form the meat mixture into uniform meatballs, approximately
- 5 inches in diameter. Aim to create about 12-16 meatballs depending on your preferred size.
- Lightly grease the interior of a slow cooker with cooking spray or olive oil to prevent sticking.
- Place the formed meatballs carefully into the slow cooker, arranging them in a single layer without overcrowding.
- Pour marinara sauce evenly over the meatballs, ensuring each meatball is partially covered with sauce.
- Cover the slow cooker and set to low heat. Cook for 5-6 hours, allowing the meatballs to become tender and absorb the sauce flavors.
- After cooking time is complete, check internal temperature of meatballs reaches 160°F for food safety.
- Garnish with freshly chopped parsley before serving. Recommend serving over pasta, polenta, or with crusty bread.
Tips
- Mix the meat mixture gently to avoid tough meatballs - overworking can make them dense and chewy.
- Use a cookie scoop or wet hands to create uniform meatball sizes for even cooking.
- For extra flavor, consider adding a splash of red wine to your marinara sauce.
- Don't overcrowd the slow cooker - give meatballs some space to cook evenly.
- If the sauce becomes too thin, remove the lid during the last 30 minutes of cooking to reduce and thicken.
- For a crispy exterior, you can quickly broil the meatballs for 2-3 minutes after slow cooking.
- Leftovers can be stored in the refrigerator for up to 3-4 days and often taste even better the next day!
Nutrition Facts
Calories: 326kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 114mg
