Tender Slow Cooker Meatballs in Tomato Sauce (Stovetop Option Included)
"Mom, when are we having meatballs in tomato sauce again?" If that's a familiar plea in your home like it is in mine, you're in luck. As a home cook with years of perfecting family favorites, I've found the slow cooker makes the juiciest, most tender meatballs—far better than stovetop. No slow cooker? I've got a reliable pan method below too.
Table of contents
Slow Cooker or Stovetop Meatballs in Tomato Sauce
This is ultimate comfort food in our house. To keep it nutritious, we pair it with cauliflower rice—sneaking in veggies without a fuss.
Ingredients for Meatballs in Tomato Sauce
±800 grams ground beef
2 large onions
3 teaspoons sambal manis
4 cloves garlic
Splash of sweet soy sauce
1 egg
Salt and pepper
Splash of balsamic vinegar
2 cans drained diced tomatoes
2 teaspoons oregano
1 bay leaf
Dash of Worcestershire sauce
1 large teaspoon Maggi garden herbs
A little (herb) breadcrumbs
How to Make the Meatballs
Place ground beef in a large bowl
Add the egg
Add 2 teaspoons sambal manis
Press and add the garlic
Add sweet soy sauce to taste
Season with salt and pepper
Mix in breadcrumbs to avoid a wet mixture
Mix with dough hooks or a fork until combined. Shape into meatballs (about 30 minutes). Prep ahead in the morning or night before. For best results, brown in a pan or wok with butter before simmering—this seals in flavor and shape. I swear by my WMF wok: durable, non-stick, and easy to clean.
