Meat + Poultry Ground Meat Ground Beef Slow Cooker Meatballs in Tomato Sauce 3.0 (1,410) 4 Reviews These meatballs are served in a bowl, but they are equally delicious with spaghetti or on a hoagie roll. By Melissa Rubel Jacobson Updated on July 11, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Active Time: 25 mins Total Time: 4 hrs 15 mins Yield: 6 Ingredients Two 28-ounce cans whole tomatoes 2 tablespoons extra-virgin olive oil 2 tablespoons tomato paste 1 large basil sprig plus 2 tablespoons thinly sliced basil leaves 1/4 teaspoon crushed red pepper 4 garlic cloves, minced 2 pounds ground beef chuck 3 tablespoons dry bread crumbs 1 egg, lightly beaten 3 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving Kosher salt and freshly ground pepper Directions Using your hands, crush the tomatoes into a slow cooker and add their juices. Add the olive oil, tomato paste, basil sprig, crushed red pepper and half of the garlic. Cover and cook on high for 3 hours, until the tomato sauce is very flavorful. Meanwhile, in a large bowl, mix the ground chuck with the remaining garlic and the bread crumbs, egg, 3 tablespoons of Parmigiano-Reggiano, 1 tablespoon of kosher salt and 1/2 teaspoon of pepper. Roll the mixture into 18 meatballs, being careful not to pack them too firmly. Add the meatballs to the sauce. Cover and cook on high for 1 hour longer, until no trace of pink remains in the center of the meatballs. Discard the basil sprig. Add 1 tablespoon of the sliced basil to the sauce and season with salt and pepper. Spoon the meatballs into bowls, sprinkle with the remaining 1 tablespoon of sliced basil and serve, passing grated cheese at the table. Make Ahead The cooked meatballs can be refrigerated in the sauce for up to 2 days before serving. Rate it Print