Slow-Cooked Italian Sausage Meatballs in Rich Tomato Parmesan Sauce

 

 

Ingredients:

• 1 lb Italian sausage (mild or hot, casings removed)
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• 1/2 cup breadcrumbs
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• 1/4 cup grated Parmesan cheese
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• 1 large egg
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• 2 cloves garlic, minced
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• 1/4 cup fresh parsley, chopped
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• Salt and black pepper to taste
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• 1 tablespoon olive oil (for browning, optional)
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• 1 (28 oz) can crushed tomatoes
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• 1 (14 oz) can tomato sauce
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• 1/2 cup grated Parmesan cheese (for sauce)
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• 1 teaspoon dried oregano
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• 1 teaspoon dried basil
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• 1/2 teaspoon red pepper flakes (optional)
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• 1/2 teaspoon sugar (optional, to balance acidity)

Directions:

In a mixing bowl, combine sausage, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until just combined—do not overwork.

Roll the mixture into meatballs, about 1½ inches in size.

(Optional) In a skillet over medium-high heat, heat olive oil and brown the meatballs on all sides for 3–4 minutes. This adds extra flavor but can be skipped for ease.

In the slow cooker, combine crushed tomatoes, tomato sauce, remaining Parmesan, oregano, basil, red pepper flakes, and sugar if using. Stir to combine.

Gently nestle the meatballs into the sauce. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until meatballs are fully cooked and tender.

Serve hot, topped with extra Parmesan and chopped parsley. Pair with pasta, crusty bread, or enjoy on their own.

Prep Time: 15 minutes | Cooking Time: 6 hours (low) | Total Time: 6 hours 15 minutes

Kcal: 340 kcal per serving | Servings: 4–6 servings