Tuscan slow cooker meatballs

These slow cooker meatballs are soft, juicy and delicious and so easy to make. A few minutes of prep before letting the slow cooker do all the work for you.

Course Dinner, Easy Dinner, Meatballs
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings 8
Author Alida Ryder


  • 500g / 1lb ground pork / pork mince
  • 500g / 1lb ground beef / beef mince
  • 2 red onions, chopped and sauteed
  • 4 garlic cloves, sauteed with onions
  • ¾ cup sun-dried tomatoes, chopped
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped
  • 2 tsp fresh rosemary, chopped
  • 2 tsp dried Italian herbs
  • ¾ cup Parmesan, grated
  • 1 cup fresh breadcrumbs
  • 2 eggs, beaten
  • 3 tsp salt or to taste
  • 2 tsp black pepper

For the sauce

  • 2 400g/14 oz cans/tins chopped tomatoes
  • 1 cup tomato puree/Passata
  • 1 cup beef stock
  • 1 tbsp dried Italian herbs
  • 2 tsp sugar (optional)
  • 3 garlic cloves, sliced/crushed
  • salt to taste
  • pepper to taste

to serve

  • fresh basil
  • Parmesan, grated


  1. To make the sauce, combine all the ingredients in the slow cooker/crock pot.

  2. To make the meatballs, combine all the ingredients and mix well. Form meatballs and place in the sauce in the slow cooker. 

  3. Switch the slow cooker on high and cook for 3-4 hours or 6-7 hours on low until the meatballs are soft and cooked through and the sauce has reduced a little.

  4. If the sauce is too watery, simply place the slow cooker lid ajar for the last hour of cooking to allow the sauce to reduce. 

  5. Serve over pasta with fresh basil and Parmesan.