Italian Sausage Meatballs - Slow Cooker Meatball Recipe (2024)

FAQs

What is the secret of a tender meatball? ›

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

Because of the sauce, you're not likely to overcook these ground beef meatballs following the cook time listed. However, it is possible if the meatballs are left in the slow cooker too long. I do recommend using a programmable slow cooker that will switch to low after the cook time elapses to help avoid overcooking.

Adding raw meatballs to the sauce and gently simmering till cooked yields ultra-tender results, and infuses the sauce with meaty flavor—a slow cooker gives great results.

Italian-style meatballs often include additional ingredients such as milk, olive oil, ground pork, fresh parsley, red pepper flakes, Italian herb seasoning, and sometimes a combination of ground beef, veal, and pork [2].

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

The Key to Tender Meatballs

Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat. This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.

Plain old-fashioned grape jelly and Heinz chili sauce are the secret to tangy, smoky, unstoppable meatballs. All you have to do is throw everything together and turn on the slow cooker. If you're using frozen meatballs, add them to the crockpot right out of the freezer.

One disadvantage to the slow cooker is that meatballs may fall apart if you put them in the pot raw. By partially cooking the meatballs before you put them in the slow cooker, you can ensure your meatballs do not fall apart.

If you simply pop some raw meat in your slow cooker, it won't have a chance to brown, which adds some much-needed flavor and cuts down on plenty of unappealing grease. Instead, you're better served by browning raw meat in a skillet before adding it to the slow cooker with your other ingredients.

But too much bread crumbs make them too loose, and not enough bread crumbs won't help them hold together either. Similar issues can be caused by eggs: Too many eggs, and the meatballs will be too soggy.

What does Bobby Flay put in his meatballs? ›

Most meatballs served in marinara sauce are made with a mixture of beef and another ground protein, like pork sausage or veal—or all three. Pork gives the meatballs extra flavor, and veal helps keep them moist and tender.

Place the sheet pan with the meatballs into the 350 degree f oven for 25-30 minutes. Remove the baking sheet from the oven. Check the meatballs with a meat thermometer to make sure they are 165 degrees in the middle.

Add moisture.

Eggs and binders like breadcrumbs mixed with milk all help with keeping meatballs tender and moist, so don't skip any of these.

More Reasons Your Meatballs are Hard

Too much time spent forming the balls can also make them tough, and you're more likely to overwork them if you can't get them off your hands. To avoid this sticky situation, keep a dish of cold water next to you as you work, and dip your fingers in as you make the balls.

Not adding any moisture to the meat.

Some kind of moisture, like eggs or a binder made from bread crumbs and milk, is essential when making meatballs. Without it, the protein content forces the meatballs to shrink as they cook, and produces a final dish with a tough texture.

Lean meats, like ground turkey or very lean ground beef, can result in drier meatballs. Consider using a mix of lean and fattier meats, like a blend of ground beef with some ground pork or veal, for juicier meatballs.